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Ingredients

  • 500g granulated sugar
  • 1 tsp cream of tartar
  • 200ml water
  • 2 tsp peppermint essence
  • green food colouring
  • 40 plastic lollipop sticks, or wooden skewers cut into short lengths

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2010

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