- 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
Why not try replacing Strawberry powder for Mango or Lime powder for an exotic citrus twist.
Clean moulds with hot soapy water and a soft sponge. Dry thoroughly.
Use the small brush to oil the lollipop moulds. Lay the lollipop sticks in the correct positions within the mould in advance.
Prepare a shallow ice bath that will fit your pan.
Add the sugar, cream of tartar and water to the pan. Heat gently at first until sugar dissolves.
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.
Pour the mixture neatly into the spaces within the moulds, being careful to cover the end of the lollipop stick.
Leave to set for 30 minutes to 1 hour.
Carefully remove the lollipops from the mould, paint with oil and wrap if required.
38mm Lollipop Mould
Lollipop Sticks to suit Mould
Pan – ideally with pouring spout
Vegetable Oil for Greasing