anyone has a lollipop recipe?

Question

I am looking for one for quite sometime I saw it in a maguaize for arise pops but unable to find it now

Answer 1

LOLLIPOPS

15 lollipop sticks
1/4 c. butter
1/2 c. light corn syrup
3/4 c. sugar
Few drops of food coloring

Lightly butter baking sheet, 10 1/2 x 12 inches. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in 1 quart saucepan. Heat to boiling over medium high heat, stirring occasionally.
Reduce heat to medium. Continue cooking, stirring frequently, to 270 degrees on candy thermometer (or until a few drops of syrup dropped into very cold water separate into threads which are hard but not brittle).

Stir in food color. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press into lollipops. Cool lollipops thoroughly before removing from baking sheet.

Answer 2

Jacques' Lollipops:

Jacques Torres, pastry chef at Le Cirque 2000, shared his recipe and technique for these sweet favorites.


2 1/4 cups granulated sugar

3/4 cup water

2/3 cup light corn syrup

5 drops flavored oil of your choice

1 drop food coloring of your choice

Vegetable-oil cooking spray

Lollipop molds of your choice

1. Lightly spray each mold with vegetable-oil cooking spray. Use your fingers to spread the spray around inside the mold and into all its little crevices. Set the prepared molds aside while you cook the sugar.

2. Combine sugar, 3/4 cup water, and the corn syrup in a 2-quart heavy-bottom saucepan, and place over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier. It will also help prevent the cooked sugar from melting as quickly. Stir the sugar mixture gently and slowly to ensure that it cooks evenly (if you do not stir it, there will be hot spots where the sugar will cook faster than in the rest of the mixture). Dip a clean pastry brush in cold water, and brush the inside of the pan clean several times as the sugar cooks to prevent the sugar from recrystallizing. Insert a candy thermometer into the mixture, and cook until mixture is 310° to 320°, known as the “hard-crack” stage.

3. Remove the pan from the heat, and pour sugar mixture into a heatproof measuring cup with a spout. Add the desired flavoring and food coloring to the hot sugar, and carefully stir it in using a wooden skewer or chopstick. Immediately pour the hot sugar into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within each mold. Set the molds aside to allow the sugar to cool completely. When cooled, simply pop out the lollipops.

Answer 3

1 cup sugar, 1/3 cup corn syrup,1/2 cup water 1/4 teaspoon cream of tarter, 1/4 to 1 teaspoon flavoring, food coloring 1 to 2 teaspoon citric acid --------- 1)prepare either a marble slab or a upside down cookie sheet cover with parchment paper and spray with oil. 2)mix all ingredient in a bowl stirr with a woodin spoon stirr at all times so the syrup will not harden.

Answer 4

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