These glowing lollipops, infused with the heat of lemon, linden and pink grapefruit, will delight both children and adults. Source: Martha Stewart Living, December 2009. Makes 4 large or 16 small lollipops. Ingredients: Vegetable oil cooking spray for molds, 1 cup sugar, 2 tablespoons glucose or corn syrup, 1/4 cup water, 1 tablespoon plus 1 1/2 teaspoons citrus juice (such as linden, lemon or pink grapefruit), 1 tablespoon citrus zest (such as linden, lemon or pink grapefruit), 1 small drop food coloring gel (such as green, yellow or pink). Instructions: 1. Lightly coat large or small round lollipop molds with cooking spray and insert lollipop sticks into the grooves. Prepare sugar, glucose and water to a boil in a small saucepan over medium-high heat. Heat until the candy thermometer registers 300 degrees. Remove from heat and carefully stir in citrus juice and food coloring gel with a rubber spatula. (The mixture will steam and bubble when liquid is added. Be careful and make sure the mixture is evenly distributed, not in clumps.) Transfer the mixture to a liquid measuring cup and let the bubbles settle for about 10 seconds. 2. Slowly pour the mixture into prepared lollipop molds. Let cool until the lollipops set, about 30 minutes. Remove the lollipops from the molds. Chefs notes: Lollipops can be stored in an airtight container for up to 3 days.
27.04.2023 @ 16:11
These glowing lollipops, infused with the heat of lemon, linden and pink grapefruit, will delight both children and adults. Source: Martha Stewart Living, December 2009. Makes 4 large or 16 small lollipops. Ingredients: Vegetable oil cooking spray for molds, 1 cup sugar, 2 tablespoons glucose or corn syrup, 1/4 cup water, 1 tablespoon plus 1 1/2 teaspoons citrus juice (such as linden, lemon or pink grapefruit), 1 tablespoon citrus zest (such as linden, lemon or pink grapefruit), 1 small drop food coloring gel (such as green, yellow or pink). Instructions: 1. Lightly coat large or small round lollipop molds with cooking spray and insert lollipop sticks into the grooves. Prepare sugar, glucose and water to a boil in a small saucepan over medium-high heat. Heat until the candy thermometer registers 300 degrees. Remove from heat and carefully stir in citrus juice and food coloring gel with a rubber spatula. (The mixture will steam and bubble when liquid is added. Be careful and make sure the mixture is evenly distributed, not in clumps.) Transfer the mixture to a liquid measuring cup and let the bubbles settle for about 10 seconds. 2. Slowly pour the mixture into prepared lollipop molds. Let cool until the lollipops set, about 30 minutes. Remove the lollipops from the molds. Chefs notes: Lollipops can be stored in an airtight container for up to 3 days.