Soundtrack: Happy Birthday to Me, The Vandals
Supplies: 3qt saucepan measuring cups/spoons lollipop molds and sticks various additional molds candy thermometer Ingredients: 2 c sugar 1 c light corn syrup 1/2 c water 1/4 tsp flavoring (champagne) assorted sprinkles/coarse decorating sugars
combine sugar, corn syrup and water in saucepan. stir to combine and heat until sugar dissolves. wash down sides with pastry brush and increase heat to medium. cook until mixture reaches 300degrees.
remove from heat and stir in champagne extract.
pour mixture into lollipop, silicone, plastic molds – that have all been sprayed with nonstick spray and filled with sprinkles.
sprinkle with more sprinkles/sugar. (yes i did forget to fill that one on the top left)
pour remaining mixture onto silpat and top with more fun sprinkles/jimmies and let cool. once cooled remove from molds (carefully) and break up hard candy block into pieces.
- it works best if there is already sprinkles in the molds before you pour. then top with more sprinkles before the candy hardens to get a pretty looking finished product
- the round rainbow sprinkles showed up better than the coarse colored candy sprinkles
- the sugar mixture seemed to continue to cook even after i pulled it off the heat. as i was pouring it into the various molds the color kept darkening and resulted in an inconsistent looking/tasting candy. not sure how to fix this…
- this recipe makes a ton of finished product – i really need to buy more lollipop molds
Review: pretty looking but not my favorite tasting. best to let the candy dissolve rather than try and chew since it’s the kind of candy that gets stuck in your teeth. actually most candies seem to do this…i like the sprinkles better than jimmies but figured i’d try something different with all of the excess sugar mixture. more caramel tasting than champagne-y but i think that is because the sugar kept cooking for so long off the heat.