The
secret to making lollipops is to assemble all molds and other
equipment before making the candy. Once the candy is ready, you must
work quickly to get it poured and to get sticks or cords inserted
before the candy hardens. If candy sets up in pan before you get it
poured, it can be re-heated over low heat if it has not already
hardened too much. Be careful the mixture is very hot! It hardens and
cools quickly once it touches the cold metal of the molds.
Instructions: Things you will need: Vegetable oil; lollipop recipe;
icing (optional); sugar Tools & Equipment: Metal lollipop molds or
cookie cutters; pastry brush' lollipop sticks, popsicle sticks,
gift-wrap cord, or fabric ribbon, aluminum foil; plastic wrap.
1) Assemble all molds or cookie cutters and brush inside surfaces
with oil. Arrange molds, leaving room between them to insert sticks or
cords. If using cookie cutters, arrange on large piece of aluminum
foil. 2) Assemble sticks, or cut cord desired length if you wish to
hang lollipops. 3) Prepare lollipop recipe. Quickly pour hot candy
mixture into prepared molds, or in cutters about 1/8 inch deep. Once
all mixture is poured, press sticks in indentions of molds, and twirl
sticks to embed them in candy. If using cookie cutters, wait until
candy is firm around edges but still soft in center, then lift off
cutter and press stick or cord into candy. If candy hardens before all
sticks are inserted, you can attach them with a small amount of hot
lollipop mixture. Let cool. 4) Release shapes by lifting out of molds,
or peeling away from aluminum foil if cookie cutters were used.
Outline or highlight shapes with icing, if desired. 5) Wrap lollipops
tightly in plastic wrap and store in a cool dry place.
Lollipops recipe: 1 cup sugar 1/4 cup plus 2 tablespoons light corn
syrup 1/4 cup water 1/2 teaspoon peppermint, cinnamon, or lemon
extract paste food coloring Combine sugar, corn syrup, and water in a
medium saucepan. Stir gently over medium heat until sugar dissolves.
(Do not splash sugar on sides of pan or candy might become grainy.)
Cook without stirring until mixture reaches 310 degrees F. on a candy
thermometer. Remove from heat, stir in desired flavoring and coloring,
and immediately pour into molds as directed. This is enough to make
about 8 (2-inch) lollipops. Note: Do not double recipe. If more
lollipops are desired make two batches.
Lollipops should be wrapped as soon as they cool to prevent them
from absorbing moisture. Store them in a cook, dry place. If you leave
them unwrapped, roll them in granulated sugar to coat the outside and
prevent moisture.
