Boiled sweets - mint, violet and poppy

Boiled sweets - mint, violet and poppy

By
From
A la Mere de Famille
Makes
50
Prep
20 mins
Cooking time
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g sugar
100g water
50g glucose syrup
3 drops natural mint flavouring
or 10 drops violet flavouring
or 10 drops poppy flavouring
liquid food colouring for sugar, (optional)
icing sugar, for coating

Equipment

Quantity Ingredient
sugar thermometer
silicone mat
rubber gloves

Method

  1. Preparing the candy

    Put the sugar and water into a heavy-based saucepan and bring to the boil. Add the glucose and continue to cook until the mixture reaches 120°C on a sugar thermometer. Add the natural flavouring and the colouring and continue to cook over high heat until it reaches 155°C. Dip the base of the saucepan in cold water to halt the cooking process.
  2. Making the boiled sweets

    Pour the sugar out onto a silicone mat and gather it up onto itself to make a ball, then roll it out to make a sausage 1 cm in diameter. Be careful, as the mixture will be very hot — we suggest you use gloves! Cut the sausage at 1.5 cm intervals with a pair of scissors and allow to cool completely. Roll the sweets in the icing sugar before storing them away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again