Strawberry Lollipops  

Makes approx. 10

• 250g (8.81oz) Granulated Sugar
• 2g (0.07oz) Cream of Tartar
• 100g (3.52oz) Water
• 10g (0.35oz) Chaucer Seedless Strawberry Powder

Equipment required

• 38mm Lollipop Mould
• Lollipop Sticks to suit Mould
• Pan – ideally with pouring spout
• Thermometer
• Vegetable Oil for Greasing
• Small Brush
• Ice

• Step 1

  Clean moulds with hot soapy water and a soft sponge. Dry thoroughly.

• Step 2

  Use the small brush to oil the lollipop moulds. Lay the lollipop sticks in the correct positions within the mould in advance.

• Step 3

  Prepare a shallow ice bath that will fit your pan.

• Step 4

  Add the sugar, cream of tartar and water to the pan. Heat gently at first until sugar dissolves.

• Step 5

  Heat this mixture to hard crack stage (308 degrees Fahrenheit or 153 degrees Celsius). When the mixture reaches hard crack stage (at this stage a small amount of mixture dropped in cold water would produce a smooth brittle shape) you must remove it from the heat source immediately and put the pan into the ice bath. Stir the mixture vigorously for 10-15 seconds whilst in the ice bath. Add fruit powder and stir vigorously again until the fruit powder is fully combined.

• Step 6

  Pour the mixture neatly into the spaces within the moulds, being careful to cover the end of the lollipop stick.

• Step 7

  Leave to set for 30 minutes to 1 hour.

• Step 8

  Carefully remove the lollipops from the mould, paint with oil and wrap if required.