Salted Caramel Lollipops Recipe

Salted Caramel Lollipops

Lollipops - c'mon, what's not to like! And caramel ones, too! Yet another gorgeous recipe courtesy of Hungry Girl Por Vida - I LOVE her site! Salted Caramel Lollipops adapted from David Leibovitz. I cooked these to the "hard-crack" temperature, so they would be hard-candy-like. If you want to just make simple caramel chews, heat it to 10 degrees less…if not, you may find yourself missing a few fillings this holiday season.

Ingredients:

1 cup granulated sugar
1/2 cup corn syrup, golden syrup, or honey
1/4 cup water
3/4 cup heavy cream
1/2 teaspoon sea salt and/or smoked sea salt, plus more for sprinkling
1/2 teaspoon vanilla
4 tablespoons butter, browned

Directions:

Fit lollipop molds with sticks and set them aside. You will either need to have multiple molds or plan on cutting some of the candies into small squares. If cutting into squares, line a 9-inch loaf pan with foil and cooking spray. Set aside.

In a small saucepan, melt butter and brown until fragrant and golden. Set aside.

In a separate pan, heat cream and 1/2 teaspoon salt and heat to a gentle simmer. Stir in vanilla. Turn off the heat and set it aside. In a 4qt saucepan fitted with a candy thermometer, heat sugar, corny syrup, and water, stirring only to moisten. Once the mixture has melted, try not to stir, and heat to 310F (155C). To achieve an accurate reading, ensure the thermometer bulb is fully submerged, tilting the pan if necessary.

Add hot cream mixture to hot caramel and stir until smooth. Caramel will bubble and steam. Return to heat and cook over medium until the thermometer reads 260F(127C). If making chewy caramels, heat to 250F. Stir in the browned butter until smooth. Spoon the hot caramel into molds or prepped pans. Sprinkle with additional salt and allow to cool completely before removing from molds or cutting. Wrap caramels in wax paper or parchment. Store in an airtight container for up to 1 month.

How to Make Sweets at Home: Sweet Caramel Lollipops

Step 1: Cook the caramel.

We need a pan with a thick and light bottom so that the color of the future caramel is visible. Try to find just one. We light the burner and set the lowest possible burning level. It will be perfect to use a splitter if you have one. Pour sugar, water, and vinegar into a saucepan, stir and put on the stove. You will have to spend about 20 minutes near the stove when the sugar should boil, and the finished caramel will turn golden brown. Caramel cannot be mixed with a spoon, but gently tilt the bowl in different directions if you see that it is getting darker in some places. And the caramel better not boil.

Step 2: Prepare the molds and prepare the lollipops.

While the sugar syrup is slowly turning into caramel, it is necessary to prepare the molds for the lollipops and grease the inside of each well with vegetable oil. This is necessary, so the lollipops do not stick to the mold and leave it free without breaking.

We close the molds and then pour the finished caramel into them precisely through a particular hole. Then insert a toothpick or a match into it and let the lollipops freeze a little. The lollipops will harden best in a cool place, such as the refrigerator, for about half an hour.

Step 3: Serve the finished caramel candies.

We take the finished candies out of the mold and serve them as sweets after lunch or dinner. Adults will be happy to remember the taste from their childhood, and children will be satisfied only with delicious and funny sweets. Pleasant!

Tips & Tricks

Citric acid can be used instead of vinegar (on the tip of a knife). These ingredients are needed so that the sugar does not crystallize. Be careful when calculating the proportion. If you add too much vinegar or acid, the lollipop will be too soft or may not harden at all.

Warm the lollipops up on the stove before opening the mold to make them easier to access.

You can change the color of the candies with food coloring and the flavor with spices such as cinnamon, vanilla, nutmeg, or ground ginger.

You can check the readiness of the caramel with water. If a drop of caramel in the water turns into a hard ball that does not stick, it is ready.

If you don't have lollipop pans, it doesn't matter - you can use regular spoons. The principle of operation is the same - grease with vegetable oil, cover with caramel, insert a toothpick and leave time for it to harden.

All small children simply love to eat lollipops, considering this occupation the greatest happiness in their lives. Moreover, many parents delight their offspring by buying various lollipops. Therefore, if there are children in the family, this is an ideal opportunity to make them happy. Still, you will need a supply of patience, all the necessary ingredients, free time, a good mood, and, of course, a proven culinary recipe.

All the recipes suggested above are identical and are based on the traditional melting of granulated sugar on fire. Other ingredients are chosen at their discretion and according to the children's taste. The shape and size of the sweets depend entirely on the flight of imagination and the presence of a unique shape on the part of the hostess. If you feel like making lollipops, you can use regular toothpicks or twine skewers as a stick. In addition, ground nuts, lemon concentrate, syrups from various fruits, or condensed milk can be added to homemade caramel. Thus, every child will find an unforgettable taste in homemade lollipops.

Caramels, a favorite since childhood, are a popular and affordable delicacy in terms of price and variety. Sweet New Year's gifts cannot be imagined without caramel sweets. A rare grandmother will not give her beloved grandchildren a handful of candies. It's all the taste of childhood, and nostalgia, so caramel sweets are still at the height of their fame.