Candy lollipops

Candy lollipops

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

Ingredients

Quantity Ingredient
250g sugar
100g water
50g glucose syrup
natural flavouring
liquid food colouring for sugar, (optional)

Equipment

Quantity Ingredient
silicone lollipop moulds
lollipop sticks
sugar thermometer

Method

  1. Preparing the candy

    Put the sugar and water in 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 (around ten drops, depending on the desired result) and continue to cook over high heat until it reaches 155°C.
  2. Making the lollipops

    Dip the base of the saucepan in cold water to halt the cooking process and immediately fill the silicone lollipop moulds with the syrup. Insert the sticks into the candy and allow to cool. Remove from the moulds and enjoy!

Chef’s tip:

  • It’s up to you to discover your favourite flavour: orange flower water, rosewater, coffee, vanilla, violet … With a little practice, you’ll soon rival the famous niniche candies of La Baule.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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