Strawberry Lollipops
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Products used
Ingredients
- 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
Other ingredients suggestions
Why not try replacing Strawberry powder for Mango or Lime powder for an exotic citrus twist.
Fruit:
Strawberry
Raspberry
Blueberry
Blackberry
Orange
Lime
Lemon
Pineapple
Mango
Method
-
1
Clean moulds with hot soapy water and a soft sponge. Dry thoroughly. -
2
Use the small brush to oil the lollipop moulds. Lay the lollipop sticks in the correct positions within the mould in advance. -
3
Prepare a shallow ice bath that will fit your pan. -
4
Add the sugar, cream of tartar and water to the pan. Heat gently at first until sugar dissolves. -
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. -
6
Pour the mixture neatly into the spaces within the moulds, being careful to cover the end of the lollipop stick. -
7
Leave to set for 30 minutes to 1 hour. -
8
Carefully remove the lollipops from the mould, paint with oil and wrap if required.
Notes:
Equipment required;
38mm Lollipop Mould
Lollipop Sticks to suit Mould
Pan – ideally with pouring spout
Thermometer
Vegetable Oil for Greasing
Small Brush
Ice