Homemade lollipops in molds

A treat from childhood - who hasn't tried them?! I've never met anyone like that! Any child loves cockerels, "chupiki", montpensies and other lollipops. There are exceptions, of course, but extremely rare. I still have a uniform from Soviet times, then many mothers cooked lollipops at home. I will share the Basic recipe, maybe someone has preserved the form, but the recipe is lost. If there is no such form, you can use silicone molds for sweets.. Lollipops can also be prepared on the basis of herbal decoctions, juices, milk, cream, coffee..Everything is natural, delicious and very simple!

BLUE-EYED

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Sugar (Since the spoons are different, and they type everything differently, I weighed = 110gr
Enough for a form of 6 lollipops as in the photo.I was gaining the usual tbsp.l. with a slide, as before, when there were no scales - 5st.l.)

110

Water (= 23gr)

Table vinegar (9% or lemon juice, or citric acid solution.)

0.75

Vegetable oil (to lubricate the mold)

Food coloring (At your request. When shooting, boiled beet juice and coffee were used.)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 4 % 3 g

Carbohydrates 96 % 70 g

303 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the products. The water is ordinary, cold.
Step 2:
Thoroughly lubricate the mold with a silicone brush with odorless oil, this is the key to easy extraction of lollipops. Prepare a saucer with cold water to check the caramel for readiness.
Step 3:
Add water to the sugar, stir. The water in the bowl should barely cover the sugar. / You can cook in a ladle, an enameled mug or a bowl. It is desirable that the dishes were light in color. This will allow you to check the readiness of the caramel and monitor its color to avoid digestion and crystallization of sugar /.
Step 4:
Preheat over medium heat, until the sugar dissolves, stirring continuously.
Step 5:
As soon as the syrup boils, pour in the vinegar. /Vinegar is added to avoid sugar crystallization. If you are an opponent of vinegar, you can add lemon juice or make a solution of citric acid by dissolving a few crystals in a teaspoon, But Vinegar copes with this task better. As soon as the caramel is ready, the smell of vinegar disappears, I didn't notice much difference in taste /.
Step 6:
Reduce the heat and cook the syrup stirring slightly, preventing rapid boiling.
Step 7:
Leave to languish while stirring, until the syrup is golden. It is impossible to be distracted, because the sugar mass is very insidious, the difference between the two states: "it won't freeze" and "burnt sugar" — just a few seconds. Caramel is cooked for 5-7 minutes. We check the readiness by dropping the mixture on a saucer with cold water — the drop freezes, crunches on the teeth, immediately remove from the stove.
Step 8:
This intense amber color is a borderline state. Attention! Do not overdo it until brown! Now you need to stir everything thoroughly so that every single bubble disappears. / If you use a dye, then enter it now when stirring. I poured 3 ordinary lollipops and added 0.25 tsp of beet juice, getting 3 more beet lollipops, also with coffee /.
Step 9:
When the caramel becomes homogeneous, pour it into molds. This should be done without delay — the caramel freezes quickly! / If this happens, return the dishes to the off, warm stove. While stirring, heat up to a liquid state and continue to pour /.
Step 10:
After a couple of minutes, the caramel will "grab", gently scrolling to insert skewers or other suitable sticks.
Step 11:
After 10 minutes, the lollipops will harden, open the mold and take out the finished candies. If the mass is not cooked, the lollipops simply will not harden, and if overexposed, the candies will have a bitter taste of burnt sugar.
Step 12:
For storage, lollipops can be wrapped in plastic wrap. We enjoy ourselves with pleasure and treat the kids !

You can diversify the color of cockerels with the help of factory food dyes or available improvised products: coffee — brown; pomegranate, raspberry, strawberry juices — red; beet juice, black currant, cherry - burgundy, kiwi juice or mint infusion — green; lemon, orange juices — yellow; milk, cream, sour cream - white. In addition to the color scheme, these products will give an unusual taste of caramel.
To do this, it is enough to replace the water in the basic recipe with the selected natural dye or add 0.5 teaspoons of fruit essence to the existing composition. / I found this information on the Internet, from practice - I could not color the lollipop in the desired green, blue color without using food coloring/. With dyes, lollipops will not always be transparent and glossy, there are matte ones.
Depending on the ratio of water and sugar, on the quality of sugar, on the heating temperature, the time it takes to melt sugar changes.

Lollipops are often obtained not from the first time, there can be many reasons ..
But the process is comprehended, the temperature, consistency, color are captured and voila - lollipops are pleasing! Try it together with the children, they really like to watch the magic of transformation and of course screw the sticks, the kids can be trusted, but do not forget about safety!
But how much light, joy in their eyes when they treat the kids with their lollipops in the yard, it's also happiness and moments that are remembered all their lives!