CITRUS-ZEST LOLLIPOPS
Luminous lollipops, laced with the zest of lemon, lime, and pink grapefruit, will delight kids and grown-ups alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 large or 16 small lollipops
Number Of Ingredients 7
Steps:
- Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 300 degrees. Remove from heat, and carefully stir in citrus juice and zest and food coloring with a rubber spatula. (Mixture will steam and bubble when liquid is added. Be careful, and make sure zest is distributed evenly and not in clumps.) Transfer mixture to a liquid measuring cup, and let bubbles settle slightly, about 10 seconds.
- Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds.
CITRUS-ZEST LOLLIPOPS
Luminous lollipops, laced with the zest of lemon, lime, and pink grapefruit, will delight kids and grown-ups alike.
Provided by www.marthastewart.com
Categories Dessert
Yield 1
Number Of Ingredients 7
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/317054/citrus-zest-lollipops
Nutrition Facts : ServingSize serving, Sugar 44 g, Sodium 16 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 150 kcal, Carbohydrate 44 g, Protein 0 mg, Fat 0 g
OLD-FASHIONED LOLLIPOPS
Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
CANDIED LEMON ZEST
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 8 servings
Number Of Ingredients 3
Steps:
- Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
- Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
- Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
- Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
- Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.
TO ZEST CITRUS FRUITS
Number Of Ingredients 0
Steps:
- To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith). For strips, use a vegetable peeler. For grated zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure.
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- Lightly grease thirty 1 1/2-inch plastic or silicone lollipop molds with canola oil. Place a lollipop stick in each indentation, with 3/4 inch of the stick inside the round mold. Alternatively, line a large baking sheet with a silicone baking mat.
- In a small saucepan, bring the corn syrup, sugar and water to a boil. Do not stir. Continue to cook, without stirring, until the syrup reaches 300° on a candy thermometer, 7 minutes. Remove from the heat and stir in the citrus zest, citric acid and food coloring. Spoon some of the syrup onto a white plate to check the color. Add more food coloring if needed.
- Working quickly, spoon 1 teaspoon of the syrup into each mold. Alternatively, spoon teaspoonfuls of the syrup onto the prepared baking sheet, 2 inches apart, and place a stick in each lollipop, turning it to cover with syrup. Let the lollipops harden at room temperature for 30 minutes. Wrap in cellophane and secure with a twist tie.
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