Lollipops: recipe. Video

The basic recipe for making homemade lollipops can be further modified by adding components (fruit juices, zest, cocoa, food colors), and preparing versions of this delicacy, different to taste.

To make lollipops at home, you will need:

– 10 tablespoons of granulated sugar; – 10 tablespoons of water; – 1 tablespoon of vinegar or 1/5 teaspoon of citric acid; – vegetable oil.

It is better to use natural apple cider vinegar or wine vinegar for making lollipops.

First, mix the water, granulated sugar and vinegar in a refractory dish. An enamel pot is suitable for this. Put on medium heat and heat well. When the sugar begins to dissolve, reduce the heat and, stirring continuously, simmer the sugar syrup until a pleasant golden brown color is obtained. The cooking time directly depends on the amount of liquid in the pan: the larger the portion, the longer the caramel cooking time.

Check readiness periodically by dripping the preparation syrup into a cup or glass of cold water. As soon as the drops begin to harden, remove the pan from the heat – the hard candy is ready.

If you don’t have a special rooster shape, you can make lollipops in ice cube trays, silicone molds, or cookie cutters laid out on a baking sheet. It is important that the material of the mold can withstand the temperature of the hot caramel.

Grease the rooster tins with vegetable oil and fill them with cooked caramel. To make the bettas on legs, insert the pre-prepared sticks. You can buy them, or you can use ordinary matches, wooden toothpicks or bamboo skewers under lollipop sticks. Remember to just trim off the sharp ends.

Cool the candies to room temperature and remove from the mold. Delicious homemade treat ready to eat.

To prepare unusual candies of different colors, you should slightly change the main caramel recipe and take the following ingredients:

– 8 tablespoons of granulated sugar; – 3 tablespoons of berry or fruit juice without pulp: – 1 teaspoon of lemon juice.

Mix all the ingredients: granulated sugar, fruit juice and lemon juice. Heat them in a non-stick dish until the sugar is completely dissolved, stirring constantly. Determine the readiness of the caramel by dripping the syrup into a cup of cold water. When the drop stops dissolving and begins to solidify, remove the cockerel caramel from the heat.

If the candies are prepared using food colors, then the powder dyes should be thoroughly mixed in water before heating, otherwise the candies will be colored unevenly.

You can use citrus zest, coffee, cocoa, orange and rose water as flavoring for candy.