Peppermint lollipops
You'll feel like you've stepped into Willy Wonka's sweet factory with this old school favourite
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
Vegetarian
- Grease a lolly mould with the oil and line the bottom of each hole with a disc of greased baking parchment.
- Tip the sugar and golden syrup into a small pan. Add the cream of tartar and 175ml water, heat gently to dissolve the sugar. Bring the syrup to a steady boil and cook for about 10 minutes until it reaches the 'hard crack' stage on a sugar thermometer (see Overnight Expert. Or 1 tsp syrup dropped into a bowl of cold water sets hard). Remove from the heat and add the peppermint flavouring, swirling the pan to mix evenly. Pour about 3/4 of the mixture into a small, warmed bowl and the rest into another warm bowl (if you use glass bowls and don't warm them, they might crack).
- Add yellow colouring to the larger quantity and red to the smaller amount until you get the shade you want.
- Pour the yellow mixture carefully into the greased lolly moulds. Drizzle with the red mixture and lightly swirl the two together using a wooden skewer.
- Press a stick into each lolly and leave to set until completely cold, remove from the moulds. Best eaten on the day of making.
No moulds? Don't worry
If you can't get hold of a lolly mould, set them in wellgreased cutters on a sheet of baking parchment or, once the mixture has thickened enough to stop it running everywhere, just pour free-form into shapes. Remove the rings just before they set solid and firmly press a lolly stick into each one.
Sugar thermometer
It's easier to make these lollipops using a sugar thermometer (available from kitchen shops) as it can be tricky to guess the setting temperature without one. Sugar syrup is very hot and anything you pour it into will also get hot. Try food colouring pastes instead of liquids - the colours are more varied and they are super-concentrated so they last longer. The Sugar Flair brand is good (from cookshops or cakecraftshop.co.uk).
Per serving
288 kcalories, protein 0.1g, carbohydrate 73.2g, fat 1.5 g, saturated fat 0.2g, fibre 0g, salt 0.47 g
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4301/
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Ingredients
- sunflower oil
- 300g granulated sugar
- 150g golden syrup
- ½ tsp cream of tartar
- 2 tsp peppermint flavouring
- yellow and red food colouring
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rating
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
Vegetarian
Ingredients
- sunflower oil
- 300g granulated sugar
- 150g golden syrup
- ½ tsp cream of tartar
- 2 tsp peppermint flavouring
- yellow and red food colouring
Per serving
288 kcalories, protein 0.1g, carbohydrate 73.2g, fat 1.5 g, saturated fat 0.2g, fibre 0g, salt 0.47 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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25 October 2008
miss bee rated this recipe
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31 October 2010
BOLAND commented on this recipe
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