Corn Syrup Free Halloween Lollipops

Products Used
0
86
214
By Imperial Sugar
Prep Time:
40m
Bake/Cook Time:
15m
Yield:
12 lollipops

Who needs store bought candy when you can make your own corn syrup free lollipops this Halloween. Your kids will shriek with delight when they see these spooktacular creations.

¿A qué sirven los caramelos comprados en la tienda cuando uno puede preparar sus propias piruletas sin jarabe de maíz para este Halloween? Sus niños gritarán de alegría al ver estas espectraculares creaciones.

Rating:
Rate it yourself
Tested by Chef Eddy
Products Used

Ingredients

  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon lemon juice
  • 3/4 cup water
  • 1 teaspoon flavoring of choice*
  • 12 lollipop sticks
  • Metal or white plastic candy molds
  • Assorted Halloween candies such as candy corn, licorice, jawbreakers, Nerds and gummy worms (do not use chocolate candies as they will melt)
  • You will also need the following utensils:
  • Candy thermometer (one that clips on to the side of your pot is best)
  • Wooden spoon
  • A small pan (will make it easier to pour candy syrup into molds)
  • *Flavorings such as orange, lemon, strawberry or peach extract call for 1 teaspoon; stronger flavors such as cinnamon, cherry or peppermint only need 1/2 teaspoon.

      Directions

      1. Prepare candy molds with non-stick cooking spray. If you do not have molds, you can use a SILPAT on a solid surface. Without a SILPAT spread oil in a thin and even coat on a marble pastry board or a cookie sheet.
      2. In a bowl whisk sugar, lemon juice and water until very well blended and pour into a small saucepan which will be filled about half full when ingredients are added.
      3. Place on heat, if working on electric set on highest setting. If working on gas set on highest setting but ensure that flames do not come up on sides of pan.
      4. Place a candy thermometer in syrup and bring to boil. Using a wooden spoon remove crystals that form along edges of pan. Once done DO NOT STIR syrup anymore. Boil until the candy thermometer reaches 305°F or unto hard crack stage. Meanwhile fill a bowl with cold tap water and set aside.
      5. When syrup has reached 305°F add flavor and remove from heat. Place bottom of pan for 1 minute into cold water. (Will make a steamy sound and pan will be bouncy.) Remove and place on a kitchen towel to prevent pan from sliding. (Very important.)
      6. At this stage, the syrup will have slightly thickened. Pour syrup in small puddles a few at a time onto prepared pans and stick a lollipop stick into the bottom while syrup is still very hot. Roll stick to ensure it is coated with candy. Working quickly, press candies into syrup.
      7. Let cool for at least 10 minutes. Once cooled wrap tightly in plastic to prevent lollipops from becoming sticky.
      Imperial Sugar Insight
      • Making corn syrup-free homemade lollipops is a lot of fun but the hot syrup can severely burn skin. Work in a well organized manner and read recipe thoroughly before starting. Do not make with young children or when pets are around. You will also want to work in a well air-conditioned kitchen.
      • Do not omit the lemon juice as it functions as preventing syrup from becoming grainy during cooking.
      • Food coloring can be added at the same time as the flavoring to make colored lollipops.
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      Piruletas de Halloween Sin Jarabe de Maíz

      Products Used
      0
      86
      214
      Por Imperial Sugar
      Tiempo de preparación:
      40m
      Tiempo de cocción / cocción:
      15m
      Rendimiento:
      12 piruletas

      ¿A qué sirven los caramelos comprados en la tienda cuando uno puede preparar sus propias piruletas sin jarabe de maíz para este Halloween? Sus niños gritarán de alegría al ver estas espectraculares creaciones.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Products Used

      Ingredientes

      • 2 tazas de Imperial Sugar Azúcar Granulada Extra Fina
      • 1 cucharada de jugo de limón
      • 3/4 taza de agua
      • 1 cucharadita de aromatizante seleccionado*
      • 12 palillos para piruletas
      • Moldes de metal o de plástico blanco para caramelos
      • Surtido de caramelos de Halloween como caramelos de maíz, regaliz, Jawbreakers, Nerds y gusanos de goma (no use caramelos de chocolate ya que se derretirán)

      Usted también necesitará los siguientes utensilios:

      • Termómetro para caramelos (lo mejor sería uno que se engancha sobre el lado de su cacerola)
      • Cuchara de madera
      • Una cacerola pequeña (facilitará el vertido del jarabe de caramelo en los moldes)

      Direcciones

      1. Prepare los moldes para caramelos con aceite antiadherente en aerosol. Si usted no tiene moldes, puede utilizar un SILPAT sobre una superficie sólida. Sin un SILPAT, extienda una capa fina y uniforme de aceite sobre una tabla de amasar de mármol o una bandeja para hornear.
      2. En un tazón, bata el azúcar, jugo de limón y agua hasta que estén muy bien mezclados y vierta la mezcla en una pequeña cacerola que se llena hasta la mitad cuando se agregan los ingredientes.
      3. Ponga la cacerola sobre el fuego. Si utiliza una cocina eléctrica, ajuste el fuego al nivel más alto. Si utiliza una cocina de gas, ajuste el fuego al nivel más alto pero asegúrese de que las llamas no suben por los lados de la cacerola.
      4. Coloque un termómetro para caramelo en el jarabe y deje hervir. Utilizando una cuchara de madera, quite los cristales que se forman a lo largo de los bordes del molde. Cuando haya terminado, NO REVUELVA más el jarabe. Deje hervir hasta que el termómetro para caramelo indique 305°F o que se alcance la etapa de astillado duro ("hard crack stage"). Mientras tanto, llene un tazón con agua fría y póngalo a un lado.
      5. Cuando el jarabe alcanza 305°F, agregue el aromatizante y retírelo del fuego. Ponga el fondo de la cacerola en agua fría durante 1 minuto. (Hará un sonido de vapor y la cacerola tendrá tendencia a dar saltitos.) Retire la cacerola y póngala sobre un paño de cocina para que no se deslice. (Muy importante.)
      6. En esta etapa, el jarabe se habrá espesado un poco. Vierta el jarabe, formando unos pocos charquitos a la vez sobre las bandejas preparadas e inserte un palillo para piruletas en la parte inferior mientras el jarabe sigue muy caliente. Haga rodar el palillo para asegurarse de que está cubierto de caramelo. Trabajando rápidamente, presione los caramelos dentro del jarabe.
      7. Deje enfriar por lo menos 10 minutos. Una vez enfriadas las piruletas, envuélvalas estrechamente en plástico para evitar que se vuelvan pegajosas.
      Imperial Sugar Insight
      • Making corn syrup-free homemade lollipops is a lot of fun but the hot syrup can severely burn skin. Work in a well organized manner and read recipe thoroughly before starting. Do not make with young children or when pets are around. You will also want to work in a well air-conditioned kitchen.
      • Do not omit the lemon juice as it functions as preventing syrup from becoming grainy during cooking.
      • Food coloring can be added at the same time as the flavoring to make colored lollipops.

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