Homemade molded lollipops

6 servings
30 min

How to make homemade candy in molds? Prepare all the necessary products. Take clean, filtered water, since tap water can badly affect the taste of ready-made lollipops.

Take a lollipop tin, brush it thoroughly with a silicone brush with an odorless vegetable oil. This will be the key to easy extraction of lollipops. Prepare a saucer with cold water, to check the caramel for readiness.

Pour sugar into the pan, then pour in the water and stir. The water in the dish should barely cover sugar. You can also use a bucket, enamel mug or bowl to cook. It is desirable that the dishes are light in color. This will allow you to monitor the readiness of caramel and follow its color to avoid digestion and crystallization of sugar.

Place the pan on a medium heat and bring the solution to complete dissolution of the sugar, stirring continuously.

Once the syrup boils, pour in the vinegar. Vinegar is added to avoid crystallization of sugar. If you're an opponent of vinegar, you can add lemon juice or make a citric acid solution by dissolving some crystals in a teaspoon, but Vinegar does the job better. In finished caramel, the smell of vinegar disappears and the taste does not particularly differ.

Reduce the heat and cook the syrup lightly stirring, keeping the boil off.

The syrup should languish with stirring, until golden. You cannot be distracted, because the sugar mass is very insidious, the difference between the two states: "will not set" and "burnt sugar" - only a few seconds. Caramel is cooked for about 5-7 minutes. Check your readiness by dripping the mixture onto a saucer with cold water - the drop should freeze, and it will also crisp on your teeth - immediately remove the syrup from the stove.

This is such an intense amber color - a borderline state. Attention! Don't overextend to brown! Now it is necessary to carefully stir everything so that all up to one bubble disappears. If you use a dye, then introduce it now when stirring. I poured 3 ordinary lollipops and added 0. 25 tsp of beet juice, receiving 3 more beet lollipops, and also added instant coffee.

When the caramel is uniform, pour it into molds. This should be done without a bag - the caramel quickly freezes! If this happens, return the dishes to the off, warm stove. Stir to a liquid state and continue to pour.

After a couple of minutes, the caramel & quot; will grip & quot;, gently scrolling through the skewers or other matching sticks into the caramel.

After 10 minutes, the lollipops are set. Open the tin and remove the finished candies. If the mass is not cooked, the lollipops simply will not harden, and if overexposed, the sweets will be with a bitter taste of burnt sugar.

For storage, lollipops can be wrapped in cling film. Enjoy yourself and treat the kids!