Liqueur Lollipops
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Martha Stewart Weddings, Fall 2009
- Yield Makes 24
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Ingredients
- 2 cups sugar
- 2 tablespoons corn syrup
- 6 tablespoons water
- Flavoring extracts (black currant, peach, raspberry)
- Food coloring (burgundy, ivory, red)
Directions
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Cook sugar, corn syrup, and the water in a small pan over medium-high heat, brushing sides often with a damp pastry brush, until mixture measures 300 degrees on a candy thermometer. Remove from heat. Stir in flavoring and coloring. Pour into lollipop molds; add sticks while still hot. Let cool completely, then unmold. Store in a single layer in an airtight container with a silica package.
Recipe Reviews
Reviews (6)
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How long would these last if you were to use them for a wedding and wanted to make in advance?
does anyone know where you can get fall themed hard candy molds? the only thing i'm finding are maple leaves
I get all my molds, sticks, coloring, flavoring and packaging for lollipops from Dawn's Cakes and Candy. http://www.dawnscandyandcake.com/ I go into the store. However, you should be able to order from her directly. I'll be honest, she's not super detail oriented with the delivery. But, she's a really nice woman with the best selection I've found so far. Have fun!
Does anyone have any suggestions for lollipop molds? I'm having trouble finding nice ones.
NICE! I would try this for sure:):)