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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 84.7
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Burnt-Sugar Lollipops calories by ingredient
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Burnt-Sugar Lollipops

Submitted by: TABBYKAT75
Burnt-Sugar Lollipops

Introduction

Burnt-sugar is an old-fashioned name for what happens when sugar melts and turns a deep caramel color. The good news is that you don't need fancy molds or equipment to make these gorgeous, thick lollipops. All it takes is a little patience and a steady hand. Wrap them individually in large, clear lollipop bags (available from candy-making outlets) and seal with a piece of ribbon. Look for cinnamon sticks in bulk (to use as sticks) from candy-store suppliers online. Burnt-sugar is an old-fashioned name for what happens when sugar melts and turns a deep caramel color. The good news is that you don't need fancy molds or equipment to make these gorgeous, thick lollipops. All it takes is a little patience and a steady hand. Wrap them individually in large, clear lollipop bags (available from candy-making outlets) and seal with a piece of ribbon. Look for cinnamon sticks in bulk (to use as sticks) from candy-store suppliers online.
Number of Servings: 24

Ingredients

    2 cups sugar
    1/2 cup light corn syrup
    1/4 cup water
    1/4 tsp cream of tartar
    24 4-inch long cinnamon sticks

Directions

Line a large baking sheet with a silicon baking mat or parchment paper; chill in the refrigerator for 30 minutes so that when the hot sugar hits the cool sheet it will firm up faster and not spread out too far.
Stir the sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves. Raise the heat to medium-high and bring to a simmer, brushing down the pan's inside walls occasionally with a wet pastry brush (wet with a little bit of water) to remove any sugar crystals. Simmer 5 minutes.
Bring the mixture to a full boil and cook undisturbed until very light amber, about 8 minutes. Remove from the heat and pour into a large Pyrex measuring cup with a pouring spout or into a second saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and thickens somewhat (it will continue to darken), about 2 minutes.
Remove the prepared baking sheet from the refrigerator. Pour 24 one-and-a-half-inch circles onto the prepared baking sheet, spacing the circles about 1 inch apart. Press the cinnamon sticks into each of these circles, forming handles for the lollipops. Use a spoon to drizzle the remaining, very-hot sugar syrup over the top of each cinnamon stick that's stuck into the sugar, thereby sandwiching the stick in hardened sugar. You will not use all the sugar; some of it will harden in the bottom of the pan before you can pour it out.
Cool 20 minutes, then pull lollipops up off the baking sheet, breaking off any excess bits of hardened sugar that stick out. Seal in individual, decorative bags.
Serving Size: 1 lollipop

Number of Servings: 24

Recipe submitted by SparkPeople user TABBYKAT75.






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