Download Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and by Antonis Achilleos, Anita Chu PDF

By Antonis Achilleos, Anita Chu

Brightly coloured lollipops are the right candy for kids and adults alike—and now those whimsical treats should be made very easily in the house kitchen. Showcasing recipes for each form of lolly that you can imagine, the ideas for layering, coloring, and swirling will lead to indulgences as attractive as they're scrumptious. This encouraged little ebook provides taste principles that cross from easy sugar to Almond Butter Crunch to Chocolate-Dipped Peppermint Cream and a lot more! For an individual with a penchant for playing sugar on a stick, Lollipop Love is the latest authority for making yummy, shareable chocolates.

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Extra info for Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar

Sample text

Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Add the cinnamon oil and food coloring and stir to combine. ) 5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and agave syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

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