Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar by Anita Chu

Author:Anita Chu [Chu, Anita]
Language: eng
Format: epub, mobi, pdf
Publisher: Chronicle Books LLC
Published: 2015-03-16T22:00:00+00:00

YIELD

Makes about 24 small

(11/2-in/4-cm) or 10 big (2-in/5-cm)

round lollipops

STORAGE

Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.

1 cup/200 g sugar

1/2 cup/120 ml water

1/4 cup/60 ml light corn syrup

1 Tbsp vanilla bean paste

1/4 tsp ground vanilla bean

Sea salt for sprinkling

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.

2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.

3 Continue cooking until the mixture reaches 300°F/149°C (hard-crack stage). Immediately remove the saucepan from the heat.

4 Add the vanilla bean paste and ground vanilla bean and stir to combine.

5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.

6 Sprinkle a few grains of sea salt over the top of each lollipop.

7 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

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