Mint Lollipops with Step by Step Pictures.
Lollipops are not only cute to make but they are very easy to make at home as well. If you have sugar, liquid glucose and a handy dandy thermometer at home then making lollipops hardly take less than 10. mins to make.
I was always afraid of making sugar syrup. Because getting the sugar syrup to the right temparature is one thing which i struggle the most. But the because of the candy thermometer which i got few weeks back, making sugar syrup has become a breeze.
Sugar should be taken to 300 to 310 degree f to attain the proper texture in lollipops. So with a candy thermometer it is pretty easy to make.
What if you don’t have a candy thermometer?
If you dont have a candy thermometer. You follow all the steps. Keep the pan on medium flame. Never use spatula to stir the pan. Always swirl the pan, never use spatula which will crystallize the sugar. To check whether the sugar has reached the stage, just take little syrup and pour it in a bowl of cold water. Now gather the syrup using your fingers and shape it into a ball. Now the ball should be hard. When you drop the ball in a steel plate you should hear a “cling sound”. This is the right stage. HARD BALL STAGE.
There are the flavours in which you can make lollipops. Raspberry, strawberry, orange, lemon, mint, coconut, grapes. Add those particular extract and food colour.
You can make plain transparent lollipops with some sprinkles on top.
Tips and tricks for perfect lollipop:
1)Take all ingredients in a sauce pan and then place it on heat.
2)Spray measuring cup with little oil before measuring liquid glucose so it just slides off.
3)If you dont have thermometer. You have to cook till hard ball stage. When you pour some syrup in a bowl of cold water. You will be able to gather the syrup and form into a hard ball. this is the stage.
4)Once the syrup reaches the hard crack stage, you have to act very fast. Else it may harden.
5)If the syrup hardens too quickly, just heat them very lightly will the syrup gets loose and then pour immediately.
6)You can pour into lollipops mould for more fun texture.
7)This stays good in air tight container in fridge for over 2 weeks.
8)Use heavy bottom sauce pan. Use a sauce pan with spout for easy pour.
These lollipops will be a hit with kids.
- Sugar - 1 cup
- Liquid Glucose or Corn Syrup - ⅓ cup
- Water - ¼ cup
- Peppermint oil - few drops
- Blue food colour as needed
- Spread parchment paper or silicone sheets. Get lollipop stick or toothpick ready.
- Take sugar, liquid glucose, water in a sauce pan and mix well.
- Place it on heat and bring it to a boil.
- Place a candy thermometer in and cook on medium low heat.
- Take a brush, dip them in water and brush off the sides of the sauce pan.So no sugar crystallize.
- Now cook this till hard crack stage or 310 degree F.
- Immediately add in peppermint oil and blue food colour. mix well.
- Immediately pour into parchment paper little circles and place lollipop stick in it.
- Leave to cool.
- Remove and store in air tight container.
- Enjoy
2)Spray measuring cup with little oil before measuring liquid glucose so it just slides off.
3)If you dont have thermometer. You have to cook till hard ball stage. When you pour some syrup in a bowl of cold water. You will be able to gather the syrup and form into a hard ball. this is the stage.
4)Once the syrup reaches the hard crack stage, you have to act very fast. Else it may harden.
5)If the syrup hardens too quickly, just heat them very lightly will the syrup gets loose and then pour immediately.
6)You can pour into lollipops mould for more fun texture.
7)This stays good in air tight container in fridge for over 2 weeks.
8)Use heavy bottom sauce pan. Use a sauce pan with spout for easy pour.
Pictorial:
1)Spread a silicone sheet or parchment paper.
2)You will need some lollipop sticks or toothpicks
3)Measure all your ingredients
4)I had a candy thermometer so i used that.
5)Take water in a sauce pan
6)Add in liquid glucose or corn syrup
7)Add in sugar and mix well.
8)Mix well
9)Heat it
10)Place a candy thermometer
11)Dip a brush in water
12)brush on the sides of the pan so no sugar crystallize
13)Keep doing this.
14)Now reduce the flame and cook on medium heat till the thermometer reaches hard crack stage
15)Which is 310 degree F.
16)take it off the heat
17)Add in blue food colour
18)Add few drops of peppermint oil
19)mix well
20)Now pour immediately on the sheet
21)Place stick immediately on it.
22)Like this.
23)Leave to cool.
24)Remove it carefully
25)Serve
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