Oh. Epic. Failure. Phahaha. This one totally kicked my butt.
So, last night I'm sitting there trying to figure out what in the world to do for L and finally landed on making lollipops. Yum!
5 ingredients. 20 minutes total time. Excellent! Plus it'll knock off a bit of my New Years Resolution of trying 52 new recipes this year. Perfect! Yeeeaah.
Spent a good 2 hours looking for lollipop molds. They sell lollipop sticks. They sell lollipop wrappers. They don't sell lollipop molds. Uuhhh. Well, damn. Walmart, ACMoore, Party City, Michael's, JoAnn's Fabric. Big fat no-go. They all sell those clear ones up there that are for chocolate lollipops. And most of them are HUGE! Like bigger than could fit in your mouth. Finally found these kinda small ones. And decided I was just gonna give it a try and see if they really meant that warning of "not for hard candy lollipops" or not.
Bought all kinds of yummy smelling extracts. And pulled out my dye. Rootbeer, Cheery, Lemon and Orange. Caramel and Mint. And off we go!
20 minutes later....gonna be buying new measuring cups, spoons and a pot.
That stuff cools off really stinking quick and it seems to like my pots and spoons a whole lot.
I'm just a wee little bit scared to actually try the things. I licked a bit of the left over cooled sugar and Sweet Baby Jesus I singed my tastebuds! I added a bit more extract in each of the bowls of sugar because most of the reviews said they couldn't actually taste the flavoring. Well. Definitely wasn't a problem here! My poor tongue might never forgive me for that rootbeer flavored lick. Whoa!
My hands do smell pretty damn good though from the little bits of spilled extract. And I can officially say I've made my own lollipops. Too bad they scare the tar outta me ;)
Total Time: 20 minutes
1 cup sugar
½ cup light corn syrup
¼ cup water
1-1/2 tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
Food coloring (optional)
Lollipop molds and sticks
- Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.
- Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
- Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).
- Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.
- Spoon the candy into the mold cavities, making sure to cover the back of the stick.
- Allow to cool completely and remove once hardened.
- Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.