Caramel-centred lollipops

Caramel-centred lollipops

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

For the lollipops

Ingredients

Quantity Ingredient
200g pouring cream
150g sugar
150g glucose syrup
50g unsalted butter

Equipment

Quantity Ingredient
lollipop sticks
sugar thermometer
silicone sheet
acetate sheet

Method

  1. Making the caramel

    Put the cream in a saucepan and heat until it reaches about 80°C on a sugar thermometer. Put the sugar and glucose in a separate saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  2. Pour the cream into the caramel, stirring constantly. Cook the caramel until it reaches 122°C, continuing to stir regularly, then add the butter and combine well.
  3. Making the lollipops

    Pour the caramel into a baking tray lined with a silicone sheet. Allow to cool and cut into rectangles. Insert a lollipop stick into each caramel rectangle.

For dipping

Ingredients

Quantity Ingredient
300g dark chocolate, (70% cocoa)
or 300g milk or white chocolate

Method

  1. Temper the chocolate. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature (see note), take the bowl off the saucepan, add the remaining chocolate and combine with a spatula.
  2. The chocolate will melt and lower the temperature of the mixture to the cooling temperature. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Dip each lollipop into the chocolate to coat, allowing any excess to drip off, then place them on an acetate sheet to set. Detach from the sheet and enjoy.
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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