VIDEO: Make lollipops yourself

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Prepare your lollipop making by providing a marble slab or lining a baking sheet with aluminum foil. You have to coat both with neutral vegetable oil. If you don't have small kebab skewers, you'll have to cut the long ones. Wrap the finished lollipops in cellophane paper so they don't get damp and sticky. They are safe in a cookie jar.

Prepare lollipops from fruit juice

  1. Wash 500 g fresh fruit (Currants, cherries, peaches or similar), core stone fruit, cut it into small pieces and gently heat it, stirring constantly, then pass it through a sieve and catch the juice on.
  2. Put 500 g of sugar, 2 tablespoons of grape sugar, 12 tablespoons of the collected fruit juice in a saucepan and let it boil gently, stirring constantly. Of the syrup must not get too dark.
  3. Spread the kebab skewers at intervals on the marble plate or baking sheet.
  4. Now use a spoon to pour the fruit syrup onto one end of the kebab skewers until the lollipops seem big enough to you. Once the mixture has cooled down, carefully remove the fruit lollipops from the worktop.
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Crackling lollipops

  1. Thoroughly mix 3 parts sugar and 3 parts effervescent powder of your choice.
  2. Melt the mass very carefully on a low flame, stirring constantly (it burns easily) until it is uniformly tough.
  3. Take the pot off the stove, let the mixture cool down a bit, dip the kebab skewers into them and turn them until the desired lollipop size is reached.
  4. Let the crackling lollipops set on a greased aluminum foil.

Make herbal lollipops yourself

  1. Prepare from plenty of different dried herbs and 1/2 liter of boiling water a strong herbal extract. Strain it through a sieve.
  2. Carefully let 500 g of cane sugar melt slowly in a saucepan, stirring constantly.
  3. Carefully add the herbal extract to the hot sugar solution and, if you like, a few more crushed dried herbs.
  4. Pour the mixture onto the greased aluminum foil or marble plate, cut strips and quickly roll small amounts around the kebab skewers. Finally, roll the herb lollipops in powdered sugar.

Lemon flavored lollipops

  1. Put 1 cup of water, the grated zest of a lemon, some crushed saffron and 500 g of sugar in a saucepan and boil the mass, stirring constantly, until the sample: if you put a drop of it in cold water, it must be done immediately freeze.
  2. Take the saucepan off the stove and stir the juice of a fresh lemon into the syrup that is no longer boiling.
  3. Put the mixture in dots on the greased aluminum foil or the marble top and immediately press small kebab skewers into the blobs.
  4. When the lemon lollipops are cold and firm, you can remove them from the countertop, wrap them in cellophane paper, and store them in a tin can.
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