Lollipops

Category: Confectionery
Lollipops

Ingredients

Water (boil) 1 tbsp.
Pour sugar into water at the same time
Do not interfere!
3 tbsp.
When it boils, add vinegar 1 tbsp. l.

Cooking method

  • Cook for 10 minutes.
  • Grease a bowl with vegetable oil, put in cold water and pour the contents into it. You can add essence, dye.
  • And then the resulting mass, still hot and not frozen, needs to be stretched like dough into a tourniquet, then folded and stretched again. And so several times.
  • Then cut the flagellum into pieces. After hardening, ready.

Note

How to make the candy transparent? In ancient times, grandmothers sold such cockerels on sticks. I just melt the sugar until brown and pour it into a candy cane. Not transparent. And so I want people like in childhood

A friend of mine once treated my child with homemade lollipops. But they were not transparent, on the contrary, they looked more like caramel candies, that is, they were, as it were, pearlescent.

I myself did not try to make candies (in "difficult candy-free" times, relatives-workers of the confectionery factory helped out, and now the child has grown from caramel age), but I wrote down the recipe.

Natty, try to skip the last "sadistic" stretching procedure (it seems to me because of it the pearlescent effect is obtained) and just pour the resulting mixture into molds for solidification.

Pinagri Photos

kolynusha
As far as I know, lollipop caramel in industrial production is obtained by boiling sugar with molasses or invert syrup. To get opaque caramel (white with or without filling), the caramel mass is saturated with air. LyisiaYou are right, stretching the caramel gives it a pearlescence. I also didn't make candy at home, but I think for flavor and color you can try replacing water with juice (in your case, transparent: cherry, black currants, currants, lemon, etc.) and try to do without vinegar.
Luysia
Quote: kolynusha

I also didn't make candy at home, but I think for flavor and color you can try replacing water with juice (in your case, transparent: cherry, black currants, currants, lemon, etc.) and try to do without vinegar.

I, as they say, "stupidly" rewrote the recipe from my notebook as it was given in the original, but if I made candy, I would definitely replace the vinegar with lemon juice or, in extreme cases, with a citric acid solution.

I always try where it is possible to replace vinegar with other more "natural" acids.

Natty, here's more about lollipops

🔗
Pinagri
Thanks for the recipe! We trained with the kids today.
Here are our Chupa Chups.
🔗
Luysia
Pinagri, how lovely! As in childhood, on a stick ...
Pinagri
Aha! And taste like childhood
Pinagri
Today I'm with chocolate:
Lollipops

1 tbsp. l. butter
1 tbsp. l. honey
1 tbsp. l. cocoa
2 tbsp. l. milk
10 tbsp. l. Sahara
Omela
Well, now .. we have grown to cocktails !!!

Lollipops

125g. water, 300g. sugar, 1/2 tbsp. l. apple cider vinegar, 2 tbsp. l. syrup for color. Delicious!!!! OTK passed. I will cook often, only I will reduce the sugar. Luysia , Thank you!!!
AlexeyS
Tell me. And how to make candies like Halls, Strepsils, Orbit? I suppose I need some kind of additive .. Besides Zhelfix (pectin) I don’t know anything .., but it is used for jam and marmalade.

They tried to cook with sugar - they melt if left on the table ..

Serenity
Why vinegar? what does he give?
Creamy
And vinegar gives the correct crystallization process. And in ready-made "cockerels" no smell and taste of vinegar is felt.
vedmacck
Taste of childhood!
In my opinion, 1 tablespoon of vinegar is a lot.A few drops are enough to stop bubbling and get transparency.
Serenity
Creamy, Thank you. I want to try making mints (with syrup).
Serenity
Yesterday my nephew and my nephew made some candies (or, rather, we did it, there are no forms) - mint, lemon-orange and vanilla-cinnamon. An exciting activity

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