HOW TO MAKE LOLLIPOPS & CANDY RECIPE How To Cook That Ann Reardon

corn syrup

🥗Healthier: honey

💰Cheaper: glucose syrup

Honey can provide a natural sweetness and is often seen as a healthier option.

food coloring

💰Cheaper: natural colorants

Natural colorants can be made from fruits and vegetables.

flavoring extract

💰Cheaper: vanilla extract

Vanilla extract is commonly available and less expensive.

citric acid

💰Cheaper: lemon juice

Lemon juice can provide acidity at a lower cost.

Welcome to How To Cook That, I'm Ann Reardon and today we are making our own candy lollipops, spirals, candy with a pattern on the inside and sherbet filled candies.

Put the sugar and water into the pan with glucose syrup. Place that over high heat.

If you've got any sugar crystals on the sides of your pan then you just want to wash those down using a wet pastry brush.

Turn your oven on to 100C or 210F and place a tray lined with non-stick baking paper in to warm up.

Let your sugar mixture boil until it reaches 150C or 302F. Turn off the heat and stir through the cream of tartar.

For the sherbet filled candy, add yellow food coloring and stir it through. Pour that into a warm tray that has been lined with baking paper.

To protect our hands from the heat, we are going to use silicone gloves and cotton gloves underneath them.

Fold in the edges towards the hot sugar towards the centre and then lift it up and begin to pull it out and then fold it back in. The more you pull it, the more shiny and opaque it becomes. If you want it to be transparent then don't pull it much at all.

Place it back in the tray and flatten it out as much as you can and then put it in the oven to warm up again.

Place a generous amount of sherbet down the centre of your rectangle and then bring the sides up and around to cover it. Push down each of the ends to seal in the sherbet. Squeeze it to make a cylinder shape and then place it back in the oven for about 30 seconds to a minute, just keeping an eye on it because you don't want to overheat it.

Once you can just stretch it when it's soft enough to stretch, pull the candy to make a long snake. Working quickly before it hardens, make firm indents along the candy so that you are sealing in the sherbet into each one.

To make lollipops, we'll need a few different colours in the one batch. Place strips of foil along the tray and then cover it in baking paper.

Prepare the candy just like we did before but this time add a few drops of essence, I am using a fairy floss flavour. Pour some hot mixture into each of the sections.

Add food coloring to each section in the colours that you are after for your lollipop. Using scissors, cut along the baking paper so you can work with one colour at a time.

Fold it into the middle and then stretch it until it becomes opaque. Make it into a snake and then set it aside. Repeat that with the blue, red, yellow, and the clear one as well to make it white.

Warm them slightly again in the oven and place them together to make a cylinder and squeeze them so that they stick together. Cut the cylinder in half and leave some to keep warm while you stretch the other half. Twisting as you stretch so you get that pretty pattern.

Take a lollipop stick and poke it into one end then wrap the mixture around and around pressing it into place. You can keep going to make your lollipop as giant as you want it to be.

To make the spirals, remove the mixture from the heat and add in flavouring, for this one I am using musk. Split it into two sections and add red colouring to one half and blue into the other.

Take the blue half and pull it and stretch it to make it opaque but with the red half we are just going to leave that and not pull it all. Keep pulling the blue half and twisting it so that you can see there the more we pull it and the more we twist it the more opaque and shiny it becomes.

Don't pull the red half just cut it in half to make two long cylinders. Pull the blue into two long snakes too and then stack them up to make a square.

Squeeze them together to round it out and then cut that into two. Working with one half pull it and make it thinner into a nice thin long stick.

You can slice it while it is warm to make individual candies OR to make the spirals, wrap it around a thick skewer. Once it is all the way to the end you can just pull the skewer out and leave those to cool.

We're going to split the mixture into three and colour some red, leave some plain and colour the last section green. Pull each of the colours just like we have done before to make them opaque.

Stretch the red one to make three long snakes, return one to the oven to warm up. Once it is soft and pliable, place it across the top of the two red snakes and shape it at the top into a point.

Add some white along each side of that triangle and then flip it up the other way and add a strip down the centre on the top. Finally, add more white so that the red is completely covered.

Warm your green, stretch it out and add it over the top of the white so that it goes all the way around. Place that back in the oven to warm it up because those two red ones are quite cold by now.

Once it's warm you can just stretch that candy out into a long strip. To cut it without it shattering it needs to be quite warm so return it to the oven until you can bend it like this.

Quickly using a sharp knife, chop off pieces to reveal the little heart inside.

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