Lollipops
On March 8, 2013 by sixtyacrebakerThese are rather simple. Of most importance is that you thermometer is accurate and humidity levels are at a minimum.
Lollipops
2 cups sugar
2/3 cup corn syrup
1/2 tsp cream of tartar
1/4 cup water
2 tsp flavor (if using extract–much less if using oils)
food color
Place sugar, corn syrup, cream of tartar and water in a heavy bottomed pot. Stir to combine, and wash down sides with a pastry brush dipped in a bit of water. Place on very low heat and stir until the sugar has melted and the liquid begins looks clear. Cease stirring and insert candy thermometer. Allow to boil, untouched until the syrup reaches 290F. Don’t loose patience, keep the fire on very low. At 290F, begin to watch very carefully. I like to allow the temp to come all the way to 310F, but if you are making a light colored pop, you may want to stop at 300F, as the sugar begins to develop a color around 295F. When you reach your desired temperature, add the food color and flavoring, and swirl to incorporate. Keep the pot on the fire and allow it to come back up to temperature (300F or 310F respectively). Carefully pour into your molds, or onto a greased sheet of foil. Add sticks and then allow to cool at room temperature.
makes about 18-20 2″ pops
Rock Candy
On February 3, 2011 by sixtyacrebakerMy kitchen has been looking like a science lab lately. Not because it is pristinely clean with clutter free counter tops and nerdies wandering around; but because I have been making rock candy. Several attempts
I might add . It all started out innocently enough: sugar, water, string. But then I got sassy. Like i am Debeers or something. I thought it would be fun and cheeky to make rock candy jewels. Something for a big night out . I settled on drop earrings. Simple, right?
Here is the rub; the fun flew faster than a spy plane out this nerdies door, while obsessive took its place.
In the end, I got the perfect pair.
Now I’m not sure if I should wear or eat them.
Rock Candy
2 cups water
4 cups sugar
food coloring (optional)
up to 1 tsp flavoring (optional)
baker’s twine
granulated sugar
cut the baker’s twine to desired length. tie the twine off to a wooden skewer or pencil. this will allow you to suspend it in the syrup. Dip the twine in water, then roll in a bit of granulated sugar to coat. allow to dry while you make the syrup.
bring water and 1 cup of sugar to a simmer in a saucepan. while the water is still simmering, add sugar, 1 cup at a time, stirring and ensuring the sugar has completely dissolved before adding the next cup. once all sugar is incorporated, remove from heat and add coloring and flavoring. allow the syrup to cool slightly, then pour into a clean and sterilized glass jar or tall glass. you will need a separate glass for each rock candy you want to make.
suspend the twine in the syrup being careful that it does not touch the bottom or sides of glass. crystals should begin to form in about 4 hours. if there is no activity within 24 hours remove the twine, pour the syrup back into a pot and heat to a simmer. return to the clean and sterilized jar and start again. if you see excessive crystallization on the sides of the jar or glass, remove the twine and perform the above steps, otherwise you will have a glass full of hard sugar crystals.
check your twine daily. when you have the rock candy of your desire, remove from the syrup and allow to hang dry for a few hours.