Cockerel lollipops

6 servings
1 hour 10 min

For classic caramel, we'll only need three ingredients. The main one is sugar. It is better to take white fine granulated sugar. We'll also need some water. The proportions of sugar and water must be strictly observed. Citric acid is needed so that sugar does not crystallize and even for a balance of taste, so that the lollipops are not cloying. If desired, you can add colors and flavors, but they are added at the very end already in the finished caramel.

In advance, brush the lollipop tin with oil. It is very important to lubricate all small details well, otherwise the lollipops may stick and not get it. It can be lubricated with both vegetable oil and cream oil. I tried both options. Vegetable oil is not felt, but butter oil gives the lollipops a little butter aroma. Then we put the mold in the refrigerator for a few minutes to cool.

Pour 100 grams of sugar and 1 tablespoon of water into the bucket, mix everything thoroughly. With constant stirring, avoiding burning, heat the resulting mass over low heat and bring to a boil (it is better to use a splitter). After boiling, foam forms abundantly. It is not necessary to shoot it, it will then settle. Add citric acid or half a teaspoon of lemon juice and then, without mixing, bring the mass to readiness.

To determine the readiness of caramel, we use a glass of cold water. The mass is ready if a drop of boiling solution poured into cold water forms a solid and non-disintegrating piece.

The finished caramel turns out to be a beautiful amber color. We set her aside for 1-2 minutes so that the foam settles.

We pour hot caramel into the nests of the assembled, stapled and pre-cooled shape.

When the mass grabs a little (sets), we insert wooden sticks.

If there is no special metal mold for lollipops, then you can use silicone ice molds. And instead of wooden sticks, choppy sticks, skewers and even matches are suitable.

Leave the lollipops for 1 hour to set completely. Then we remove the clips, open the mold and take out the finished lollipops. To get the lollipops easier, the mold must be heated by lowering it into boiling water for a few seconds so that the water does not touch the lollipop.