Underground Journal

Sweet Blue Swirl Lollipops

In these ever changing times, the one thing that never seems to go out of style is confectionery. No matter how stressful your day at school or the office proves to be, a sweet piece of candy is a almost guaranteed to raise your spirits, at least for a little while. There is a staggering amount of candy on the market today – in fact, the choices seem endless – but one of the oldest and most cherished pieces of hard candy is the swirl lollipop. Blue swirl lollipops are a sugary, lasting, delicious treat that can add bright festive color and flavor to nearly any celebratory occassion. Swirly lollipops come in all colors, and each color has its own distinct flavor. The color blue generally tastes like raspberries or blueberries. Candy swirl lollipops are perfect for birthday parties and holiday get-togethers. They also make attractive and tasty decorations in gift baskets, and are sure to delight children of all ages.

Though historians can trace the word lollipop back to the late 1700s, it is commonly believed that the simple idea of hard candy on a stick has been around since the Middle Ages. The blue swirl lollipop consists of table sugar with corn syrup which is flavored to the specific taste of the consumer. These particular lollipops trump the run-of-the-mill “sucker” by being huge and round with decorative swirls. These circles of sweetness are mounted on a long white stick for easy carrying (and to keep you from getting your hands sticky).

When considering which swirl lollipop is right for you, check into various candy retailers and make sure the candy swirl pops are hand pulled – this old fashioned method usually denotes a higher quality of candy. You can order the pop in a variety of colors, like blue, green, and yellow, but if your heart is set on only blue you could easily ask for different shades of blue to differentiate between the swirls (if it’s one solid color, it won’t be a swirl). The standard two colors for a blue swirl lollipop are white and blue.

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