Recipe: Mint and Rose Lollipops
User Reviews
5
Recipe: Mint and Rose Lollipops
Description
This recipe uses granulated sugar, water, and cream of tartar boiled until the syrup reaches 300°F (138°C), the hard crack stage. Then peppermint extract, rosewater, and red food coloring are gently stirred in. The hot syrup is poured into lightly oiled lollipop molds with sticks, where rose petals or buds are carefully placed for a decorative effect.
The resulting lollipops have a crisp, glass-like texture and combine cooling peppermint flavor with a floral note from the rosewater and visual appeal from the embedded rose petals. If molds are unavailable, the syrup can be dropped onto greased baking trays to form round candies.
It's important to have all tools and ingredients ready before starting and to work quickly when pouring and adding the petals, as the syrup stiffens rapidly. Flavor strength diminishes as the candy cools, mellowing the taste.
Use a heavy-bottomed pot to ensure even heat and avoid burning sugar.A food thermometer is essential to reach the correct candy temperature.Prepare molds by lightly oiling them and placing sticks before pouring in syrup.If molds are not available, pour syrup onto greased baking paper and shape with a spoon.Work quickly as the syrup thickens fast, and use a metal knife to arrange rose petals.Flavors mellow as the lollipops cool, so expect stronger aroma when warm.
Ingredients
For the lollipops:
- 1 ⅓ cup granulated sugar
- ½ cup water 100ml
- ½ teaspoon cream of tartar
- ½ teaspoon peppermint extract
- ¼ teaspoon rosewater
- 1-2 red food coloring drops
Instructions
- Spray the lollipop molds with a little cooking spray and add the sticks.
- In a medium saucepan, add the sugar, water and cream of tartar and bring to the boil, stirring until the sugar dissolves. Stop stirring and continue boiling until the temperature reaches 300F (138C) (the ‘hard crack’ stage). Remove from the heat and gently swirl in the peppermint, rosewater and a drop or two of food colouring sparingly to get the desired colour.
- Carefully pour the hot mixture into the heatproof jug.
- Fill the lollipop molds and very carefully (don’t touch the hot syrup) place a rose bud or a few rose petals in each mold. Use a knife to move the rose bud if necessary.
- Allow to cool completely.
- Alternatively, use a metal spoon and drop small spoonfuls of the mixture onto the baking tray and smooth into rounds. Place a rose bud and lollipop stick into each round. Allow to cool completely
Notes
- Use a heavy-bottomed pot to prevent scorching sugar syrup.
- A candy thermometer is crucial to reach the hard crack temperature of 300°F (138°C).
- Prepare lollipop molds by lightly spraying oil and inserting sticks before pouring syrup.
- If no molds are available, pour syrup onto oiled greaseproof paper and shape rounds with a metal spoon.
- Work quickly when pouring and adding rose petals as syrup hardens fast.
- Expect the flavor to mellow as the candies cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 33g | 11% |
| Sodium | 1mg | 0% |
| Potassium | 31mg | 1% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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