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Homemade candy recipe. Video
Delicious sweets are loved by all kids who do not care about the fact that ready-made treats contain many harmful additives. But this fact worries their mothers very much. If you’re one of them, try making your own homemade lollipops. Your kids will love these delicious and beautiful sugar caramels on a stick, and they will bring back fond memories of the carefree time of your own life.
Homemade lollipops: a classic recipe
You will need (for 10 lozenges, 20-25 g each): – 1 tbsp. white sugar; – 5 tbsp. l. water; – 1 tbsp. l. 9% vinegar; – lollipop molds; – wooden sticks.
Take a saucepan or bowl with a thin bottom, preferably stainless steel or copper, add sugar and water. Place the cookware on the highest heat and bring the liquid to a boil, stirring occasionally. Keep the vinegar ready and as soon as the syrup starts to foam, pour the vinegar into the saucepan. It is necessary to prevent the caramel from becoming sugared and to acquire a more uniform texture.
The optimum temperature for cooking caramel is 135-150 degrees
Simmer the caramel for 10-15 minutes. Do not stir it in order to avoid the formation of many air bubbles. However, do not go far from the stove, so as not to miss the exact moment when the viscous mass is ready. It should not turn dark brown, that is, overcooked, otherwise toffee will turn out instead of hard candies. Take a small amount with a teaspoon and drip it into cold water. If the droplet hardens immediately, then the caramel is ready, if not, cook for a few more minutes.
Homemade lollipops: variety of colors and flavors
If you are using color or flavor, add it at the very end of the caramel preparation. For this, it is not necessary to use factory powders, provided that there are natural products at home that give the color and taste you need. Red and pink shades will appear in sweets from raspberry juice, cranberry, lingonberry, cherry, currant, beetroot. Coffee, burnt sugar and cocoa powder give brown color; white – milk, cream, icing sugar; yellow – pounded lemon zest and saffron; green – spinach broth, etc.
Take the molds, coat the inside with vegetable oil using a narrow cooking brush and gently fill with the hot sweet brew. Cut the sharp edges off the wooden sticks, break them in half and insert them into the slots. If you do not have molds, this is not a problem, you can make lollipops without them. Spread out parchment paper, oil it, and dab the caramel in small specks. Let them harden, then pour a second layer on top of them and immediately put sticks in it up to half the diameter. Fill the cakes with a couple more of the same, pausing for them to harden.
If bubbles still appear on the surface of the lollipops, quickly rinse them in warm boiled water.
Leave the lollipops for several hours or from evening to morning, remove and wrap in plastic wrap.