(Lollipops keep, layered between sheets of wax paper in an airtight container at cool room temperature, 2 weeks. Cool lollipops completely, about 30 minutes, and remove from molds or parchment. Decorate lollipops in same manner and firmly press 1 end of a lollipop stick or skewer onto each. Alternatively, spoon caramel onto parchment to make 10 lollipops. (If caramel in pan becomes too hard, heat over low heat, without stirring, until spoonable.) If using jellied candies, work quickly to decorate if using chocolates, cool lollipops about 5 minutes before decorating. Remove pan from heat and dip bottom of pan into ice water to stop caramel from cooking further (water will hiss and splatter). Continue to cook syrup, without stirring, swirling pan occasionally, until golden. Place on waxed paper-lined baking sheets refrigerate until set. Dip marshmallows in melted chocolate, turning to coat allow excess to drip off. Increase the mixer speed to medium high, add the vanilla and. Thread 2 marshmallows onto each pop stick. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Boil syrup, without stirring, washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until syrup is pale golden. In a microwave, melt chocolate chips with oil stir until smooth. In a heavy saucepan bring 1 cup sugar, 1/2 cup water, 1/3 cup corn syrup, and 1/8 teaspoon flavored oil to a boil over moderate heat, stirring until sugar is dissolved. Alternatively, if not using molds, lightly spray a sheet of parchment paper with cooking spray and have ready 10 lollipop sticks or skewers. Lightly spray 10 lollipop molds with cooking spray and, if using skewers, cut off pointed ends with scissors. I used Sugarflair Spectral Paste to colour my lollipops which give a vibrant colour but I found when the lollipops set the gel colour would rub off on my fingers so I need to experiment a little more with these.Have ready a large bowl of ice and cold water. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Then I also wanted to swirl colour through the lollies so you need to work super-fast. Bring mixture to a boil without stirring. Wrap rolls in plastic wrap refrigerate 4 hours or until firm. Roll up tightly jelly-roll style, starting with a long side. Spread caramel mixture over dough to within 1/2 in. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Roll each portion between 2 pieces of waxed paper to 1/4-in. Stir over medium heat until sugar dissolves. I used a lollipop mold that has 7 cavities and the sugar solution does start to set before you get to the last cavity making it a little more tricky to fill. In a heavy (good quality) 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. When pouring the hot liquid into the mold, the recipe calls for a candy funnel or a jug with a spout (and I can see how a little funnel would really help here) but I just used my jug. The temperature of the sugar mixture needs to reach 149 degrees celcius so it's hot hot hot - and my little thermometer lit up red to show just how hot it really was. The biggest learning from making these was that the mold cavities need to be extremely well greased - I started off lightly as the recipe suggested but struggled to get my lollipops out and most of the first ones cracked.Īt the point when it comes off the stove, I decided to flavour mine with lemon extract. And it's not the kind of recipe you want to be working on with little children around your feet. The process moves at a fast pace and you want to have everything lined up ready to go.
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