Lollipops are an old-fashioned sugar candy favorite. You can vary the colors or flavors to suit your tastes. Make sure you have an accurate candy thermometer for this recipe!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 cup sugar
½ cup light corn syrup
¼ cup water
1-1/2 tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
Food coloring (optional)
Lollipop molds and sticks
Preparation:
1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.
2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
3. Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).
4. Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.
5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.
6. Allow to cool completely and remove once hardened.
7. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.
It's traditional to make French toast from day-old bread, mainly because it's a great way to use leftover bread. But French toast made with stale bread is actually better, because stale bread will absorb more of the egg mixture than fresh bread will. Indeed, But if all you have is fresh bread, try toasting it very slightly beforehand.
This easy French toast recipe can be modified and enhanced by adding cinnamon, nutmeg or orange zest. For grown-up French toast, add a splash of rum or brandy to the custard mixture.
Beat the eggs thoroughly. Whisk in the sugar, half and half and vanilla.
Pour the egg mixture into a shallow glass dish. An inch deep should be fine.
Heat your griddle to medium-low, and melt the butter on it.
Soak a couple of slices of bread (but only as many your griddle can accommodate at once) in the eggs while you count to ten. Flip them over and repeat.
Carefully remove the soaked slices from the eggs, letting the excess liquid drain back into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.
Serve French toast right away, or transfer it to a dish in the oven to keep warm.
Mix the ingredients together. Sieve the mixture till fine and pure.
5
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
Place in airtight jars or sandwich bags for storage.
Video
This video shows you how to make sherbet adding both tartaric acid and citric acid together.
tips
Store it somewhere dry. Avoid humidity or it will clump and lose its fizz.
You can use raro (juice) powder instead of jelly crystals.
These make excellent treats to sell as fundraisers for schools, community groups, nursing homes, etc. Place the sherbet into a cellophane candy bag and tie together with a rubber band and ribbon. Note the flavour on the front label and place into rows in a container such as a shoebox, ready for sale.
