INVISIBLE POPS RECIPE | MARTHA STEWART
Practice your magic with these invisible Halloween lollipops. Bring corn syrup, granulated sugar, and water to a boil, then pour into three-inch circles. Press assorted candies such as licorice whips, pepitas (hulled pumpkin seeds), and candy corn into each individal confection. les bienfaits de l ananas recettes.
Provided by: Martha Stewart
Categories: Dessert & Treats Recipes
Yield: Makes 1 dozen
|2 cups sugar|
|2/3 cup light corn syrup|
|Assorted candies and seeds, such as red and black licorice whips, candy corn, and pepitas (hulled pumpkin seeds)|
- Line 3 baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
- Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
- Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart. Press in lollipop sticks. With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
HARD CANDY AND LOLLIPOP RECIPE | LORANN OILS
This is LorAnn’s Traditional recipe for Hard Candy.
Provided by: LorAnn
Prep time: 20 minutes
Cook time: 30 minutes
|2 cups granulated sugar|
|2/3 cup light corn syrup|
|3/4 Cup water|
|1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor|
|LorAnn liquid food coloring or gel food coloring (as desired)|
|Hard candy molds (optional)|
|Powdered sugar (optional)|
|Sucker bags & twist ties (optional)|
- 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
- 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
- 3. Early in the cooking process, ‘wash down’ any sugar crystals that form on the sides of the pan with a wet pastry brush.
- 4. Continue to cook the syrup, without stirring, until the temperature reaches 260F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
- 5. Remove from heat precisely at 300F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
- 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
- 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.