CITRUS LOLLIPOPS

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Prep Time: 15 minutes/Cook Time: 7 minutes
Ingredients
Canola oil
30 (4-in.) lollipop sticks
1/3 cup plus 1 tablespoon (134 g) light corn syrup
1 cup (75 g) sugar
1/4 cup plus 4 teaspoons (7 g) water
1 tablespoon plus 1 teaspoon (7 g) finely grated lemon, lime, tangerine or grapefruit zest
1/2 teaspoon (2 g) cutruc acud
2 to 3 drops of natural food coloring, plus more as needed
5-inch squares of cellophane and twist ties, for wrapping
 
Directions
1. Lightly grease thirty 1-1/2 inch plastic or silicone lollipop molds with canola oil.  Place a lollipop stick in each indentation, with 3/4 inch of the stick inside the round mold. Alternatively, line a large baking sheet with a silicone baking mat.
2. In a small saucepan, bring the cornsyrup, sugar and water to a boil.  Do not stir.  Continue to cook, without stirring, until the syrup reaches 300 degrees on a candy thermometer, 7 minutes.
3. Remove from the heat and stir in the citrus zest, citric asid and food coloring.  Spoon some of the syrup onto a white plate to check the color.  Add more food coloring if needed.
4. Working quickly, spoon 1 teaspoon of the syrup into each mold.  Alternatively, spoon teaspoonfuls of the syrup onto the prepared baking sheet, 2 inches apart, and place a stick in each lollipop, turning it to cover with syrup.  Let the lollipops harden at room temperature for 30 minutes.  Wrap in cellophane and secure with a twist tie.
 
Notes:
Makes 30 lollipops

Note: Perfect candy is about being exact: Use a scale to weigh out ingredients in grams.
Categories:
Meal   SnackCooking Method   Boiled
Style   Kid PleasersPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes




Eileen Stalec

Member since Dec 2008

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