Caramel Lollipops Food

CARAMEL LOLLIPOPS

Steps:

• Line two baking sheets with foil; coat with cooking spray. In a large heavy saucepan, combine sugar, water, corn syrup and lemon juice. Bring to a boil over medium heat, about 5 minutes. Using a pastry brush dipped in water, wash down the side of the pan to eliminate sugar crystals., Carefully stir in butter, one piece at a time. Cook until a candy thermometer reads 310° (hard-crack stage), stirring occasionally., Remove from heat; stir in vanilla. Cool until slightly thickened, about 2-3 minutes. Coat a metal measuring tablespoon with cooking spray; drop caramel by tablespoonfuls onto prepared pans. (Reheat mixture over low heat if necessary). Immediately press a lollipop stick into the center of each., Cool completely on prepared pans. Decorate as desired with melted chocolate. Refrigerate until set, about 10 minutes. Store between pieces of waxed paper in an airtight container.

LOLLIPOPS

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

CARAMEL LOLLIPOPS

Steps:

• Have ready a large bowl of ice and cold water. Lightly spray 10 lollipop molds with cooking spray and, if using skewers, cut off pointed ends with scissors. Put lollipop sticks or skewers in molds. Alternatively, if not using molds, lightly spray a sheet of parchment paper with cooking spray and have ready 10 lollipop sticks or skewers.
• In a heavy saucepan bring 1 cup sugar, 1/2 cup water, 1/3 cup corn syrup, and 1/8 teaspoon flavored oil to a boil over moderate heat, stirring until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until syrup is pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until golden.
• Remove pan from heat and dip bottom of pan into ice water to stop caramel from cooking further (water will hiss and splatter). Spoon caramel into 10 molds. (If caramel in pan becomes too hard, heat over low heat, without stirring, until spoonable.) If using jellied candies, work quickly to decorate; if using chocolates, cool lollipops about 5 minutes before decorating. Alternatively, spoon caramel onto parchment to make 10 lollipops. Decorate lollipops in same manner and firmly press 1 end of a lollipop stick or skewer onto each. Cool lollipops completely, about 30 minutes, and remove from molds or parchment. Make 10 more lollipops in same manner. (Lollipops keep, layered between sheets of wax paper in an airtight container at cool room temperature, 2 weeks.)