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Desserts
Hard Candy Lollipops Without Isomalt in Molds
Clear and shiny caramel lollipops that are perfect for striking cake and dessert decorations.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine all ingredients in a heavy-bottomed saucepan and place over medium heat.
2
Bring to 100°C, then reduce the heat and simmer until it reaches 145–150°C.
3
At this stage, you can add gel food coloring.
4
Remove from heat and let it cool to 120–125°C—this is the working temperature for pouring.
5
Pour the caramel into molds, insert the sticks, and gently reheat the mixture on low heat if necessary.
6
Leave at room temperature for 30–40 minutes.
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