Blackcurrant lollipops

Blackcurrant lollipops

By
From
Atelier Confectionery
Makes
15
Prep
10 mins
Cooking time
50 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil spray, for oiling (optional)
200g granulated sugar
150ml blackcurrant juice
60ml liquid glucose
1 lemon, juiced
small amount violet food colouring

Method

  1. Line a baking tray with baking paper or lightly spray some oil into a lollipop mould and place the sticks in the mould.
  2. Heat the sugar, blackcurrant juice, liquid glucose and lemon juice in a saucepan over a medium heat.
  3. Insert a sugar thermometer and bring the mixture to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan if necessary. Boil without stirring until it reaches 149°C, hard crack stage.
  4. Once the sugar syrup has reached the correct temperature, remove the pan from the heat and leave to settle. Add the colouring and stir well.
  5. Carefully pour the sugar mixture into a heatproof pitcher then slowly pour a small amount of the mixture onto the prepared baking tray to make discs. Place lollipop sticks into the discs. If using a lollipop mould, slowly pour the mixture into the lollipop mould ensuring that the sticks are covered. Leave to cool completely for about 30 minutes.
  6. Once the lollipops have hardened, remove from the mould and wrap in cellophane or greaseproof (wax) paper or place in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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