Little Lollipops
Make sure the pan you use for cooking is of no more than one to two-quart capacity - this is a small recipe.
1 cup white sugar
1/3 cup hot water
1/3 cup light corn syrup
liquid food color
1/2 tsp to 1 tsp extract, or 2 to 3 drops oil-based flavoring
small lollipop molds
10 paper lollipop sticks
Before you begin, brush small lollipop molds lightly with vegetable oil and assemble with sticks on a length of aluminum foil.
1. Combine sugar, hot water and corn syrup in a heavy one- or two-quart saucepan. Place on high heat and stir until all sugar crystals are dissolved. Clip on candy thermometer. Continue cooking, without stirring until thermometer registers 300 F (149 C), then remove from heat. Entire cooking process takes about nine minutes.
2. Let stand for two minutes until bubbles disappear. Add flavoring and food color and stir to blend. Pour into prepared molds. Let harden at room temperature about ten minutes. Unmold and lay on a paper towel to absorb oil. Wrap each lollipop in clear plastic wrap and secure with a twist tie or ribbon around stick. These will keep at room temperature for up to six weeks. Yield: ten lollipops, about 2" (5.1cm) in diameter.
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