Lollipops
15m prep 20m cook 1h 0m ready
About 1 ½ pounds; about 24 lollipops To increase the intensity of flavor in lollipops, use candy flavoring oils rather than extracts. You can stick to classic lollipop flavors such as cherry, lime, lemon, and orange, or opt for more unusual ones, like cinnamon or anise. To color lollipops, use paste food coloring rather than liquid colorings. Lightly coat lollipop molds with cooking spray and insert sticks. Or, for free-form candies, lightly oil a marble slab or line a baking sheet with a silicone liner or lightly oiled foil or parchment paper. Line up lollipop sticks on the marble or baking sheet with ample space between them.
Ingredients
- 1 cup water
- 2 cups granulated white sugar
- ¾ cup light corn syrup
- 1 tablespoon butter
- ¼ teaspoon peppermint or cinnamon oil
- ½ teaspoon orange, lime, or spearmint oil
- ⅛ teaspoon anise oil
- (1 teaspoon powdered citric acid)
- 3 or 4 dots paste food coloring
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup water
- 2 cups granulated white sugar
- ¾ cup light corn syrup
- 1 tablespoon butter
- ¼ teaspoon peppermint or cinnamon oil
- ½ teaspoon orange, lime, or spearmint oil
- ⅛ teaspoon anise oil
- (1 teaspoon powdered citric acid)
- 3 or 4 dots paste food coloring
Let's Cook
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Step 1.
Bring to a boil in a large heavy saucepan: 1 cup water
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Step 2.
Remove from the heat. Add: 2 cups granulated white sugar; ¾ cup light corn syrup; 1 tablespoon butter
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Step 3.
Return to low heat and stir gently until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to high and cook, without stirring, to 300°F, the hard-crack stage. Remove from the heat and let cool to 160°F. Stir in any of the following: ¼ teaspoon peppermint or cinnamon oil; ½ teaspoon orange, lime, or spearmint oil; ⅛ teaspoon anise oil
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Step 4.
To heighten the fruit flavors and add acidity, stir in: (1 teaspoon powdered citric acid)
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Step 5.
To color the lollipops, stir in: 3 or 4 dots paste food coloring
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Step 6.
If using molds, fill them with the hot syrup. If making free-form lollipops, drop a tablespoonful of the mixture over the top of each lollipop stick. As soon as the lollipops are firm and cool, wrap individually in cellophane. Store in an airtight container at room temperature for up to 1 month.
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