Side Pannel
Root Beer Lollipops
Ingredients List
- 2 tb Plus 2 tsp light corn syrup
- 1/3 c Water
- 1/2 c Sugar
- 1 ts Root beer concentrate
Directions
Grease 8 metal lollipop molds or an acrylic cutting board well with
vegetable oil and set aside. Combine the corn syrup, water, and sugar in a
small saucepan over medium-low heat, stirring just until the sugar
dissolves. Once the mixture comes to a boil, reduce the heat to low and
continue to cook until it reaches 300F on a candy thermometer. (It will
take about 15 minutes total.) If crystals begin to form around the edge of
the pan, carefully brush them back with a moistened pastry brush. Remove
the pan from the heat and quickly stir in the root beer concentrate. Fill
each prepared lollipop mold with about 1 Tbsp of the mixture, according to
the size of the molds, or set cookie cutters onto the prepared cutting
board and spoon about 1 Tbsp into each. For each 3-inch free-form circular
lollipop, spoon 2 Tbsp directly onto the prepared cutting board. Insert a
stick into each lollipop, pushing it about 1/4 inch into the syrup and
smoothing over the stick so that it will be secure when hardened. Set the
lollipops aside for 20 to 25 minutes, until hardened. Remove from the molds
or cookie cutters. Wrap each in a lollipop bag and store them in an
airtight container, where they should keep for up to 6 months.
YIELD: 4-8 lollipops
vegetable oil and set aside. Combine the corn syrup, water, and sugar in a
small saucepan over medium-low heat, stirring just until the sugar
dissolves. Once the mixture comes to a boil, reduce the heat to low and
continue to cook until it reaches 300F on a candy thermometer. (It will
take about 15 minutes total.) If crystals begin to form around the edge of
the pan, carefully brush them back with a moistened pastry brush. Remove
the pan from the heat and quickly stir in the root beer concentrate. Fill
each prepared lollipop mold with about 1 Tbsp of the mixture, according to
the size of the molds, or set cookie cutters onto the prepared cutting
board and spoon about 1 Tbsp into each. For each 3-inch free-form circular
lollipop, spoon 2 Tbsp directly onto the prepared cutting board. Insert a
stick into each lollipop, pushing it about 1/4 inch into the syrup and
smoothing over the stick so that it will be secure when hardened. Set the
lollipops aside for 20 to 25 minutes, until hardened. Remove from the molds
or cookie cutters. Wrap each in a lollipop bag and store them in an
airtight container, where they should keep for up to 6 months.
YIELD: 4-8 lollipops
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