- 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.
Presenting the lollipopsPlace 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 lollipopsMake up to 3 weeks before the big day. Store layered between baking parchment in airtight containers – if the lollies touch, they will stick together.