Strawberry Lollies

Strawberry Lollipops

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 INGREDIENT 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

BENEFITS OF USING CHAUCER PRODUCTS

  • Quickly blends into the mix
  • Perfect addition to fruit lollies and completely remove the requirement of adding additional flavourings
  • No fuss no mess
  • Less waste
  • No knives required
  • Small quantities – big impact – low density therefore low inclusion %
  • Long shelf life at ambient temperature
  • No preservatives
  • Can help to reduce added sugar
  • No additional water introduction into recipes
  • Easily added into recipes without seizing (seizing occurs when mixing water and hard candy)

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