- 500g granulated sugar
- 1 tsp cream of tartar
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- 200ml water
- 2 tsp peppermint essence
- green food colouring
- 40 plastic lollipop sticks (janeasher.co.uk or hobbycraft.co.uk), or wooden skewers cut into short lengths
Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the ‘hard crack’ stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour – start by adding just one drop at a time.
Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper – roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won’t be as even so set it aside for a minute. Set lollies until hard.
To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.
Print off labels
You can print off labels for your guests. Simply cut them out, make a hole with a hole punch and tie to each lollipop or pot of lollipops with pretty ribbon. Alternatively print off a plain template for your own message.
Presenting the lollipops
Place lollies in a container anchoring them in sugar, as above, or package individually in pieces of cellophane, scrunched and tied around the stick with a ribbon, up to a week before the wedding.
Storing the lollipops
Make up to 3 weeks before the big day. Store layered between baking parchment in airtight containers – if the lollies touch, they will stick together.