CANDY MAKING 101: The Beginner's Guide

LOLLIPOPS(Any flavor you choose)- MAKES ABOUT SIXTY 1 1/2-INCH LOLLIPOPS

1. 267 grams glucose syrup

2. 400 grams granulated sugar

3. 150 grams water

4. 3 grams of whatever flavoring you choose

5. 3 grams of whatever coloring you choose

   
   

• THE PROCESS:

Weigh the glucose syrup sugar, and water directly into a heavy- bottomed pot

Then set the pot over medium-high heat and bring the lollipop syrup to a boil.

Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first the syrup will bubble fast and light. Then it starts to slow down and the bubbles get a bit slower and thicker. This means the syrup is nearly ready.

Test the temperature of the syrup: as soon as it reaches 157°C, remove the pot from the heat.

Give the candy syrup a good stir, then add the Citric acid then stir for about 1 min

Then you can add flavoring and coloring of choice in intervals. Whisk together the contents of the pot until the candy no longer looks foamy-and any active bubbling has stopped.

Using great care, immediately pour the syrup into a candy funnel or Glass measuring cup and pour the lollipops into a mold. Let the lollipops sit for about 30 minutes, until completely cool and hard.

They are now ready for wrapping!

VANILLA FUDGE

• The Ingredients:

1. 1.5kg granulated sugar

2. 750g unsalted butter

3. 3 x 410g tins Evaporated Milk

4. 150g Glucose

5. 3 tsp(15mins) Vanilla Paste

6. 2 tsp Sea Salt

   
   

   • THE PROCESS:

     - Place al the ingredients except the vanilla in a large heavy based saucepan

     - Heat to 122oC, stirring continuously

     - Add vanilla paste

     - Leave to cool in the pan for about ten minutes and then beat for a few minutes until the mixture loses its gloss.

     - Pour into a parchment lined baking tray, about 2cms deep.

     - Leave to firm up from anywhere from 6 hours to overnight. Keep cool.

     - Cut into inch cubes and Enjoy!

PEANUT BUTTER FUDGE

• The Ingredients:

1. 1.5kg Granulated sugar

2. 750g Unsalted Butter

3. 3x410g tins Evaporated Milk

4. 150g Glucose

5. 300g Roasted salted peanuts, roughly chopped

6. 300g Peanut Butter

7. 1 tsp Sea Salt ·

8. 2 tsp vanilla

• THE PROCESS:

1. Place all the ingredients except the vanilla and salt in a large heavy based saucepan ·

2. Heat to 1270C, stirring continuously.

3. Take off the fire and Leave to cool in the pan for about ten minutes and then beat for a few minutes until the mixtures loses its gloss ·

4. Add in the vanilla and the salt, then stir properly

5. Pour into a parchment lined in the baking tray, about 2cm deep ·

6. Leave to firm up at room temperature for 6hrs to overnight . Keep cool. Cut into inch cubes · ENJOYY!

MINT LOLLIPOPS (MAKES ABOUT SIXTY 1 1/2-INCH MOLDS)

Ingredients:

- 267 grams glucose syrup

- 400 grams granulated sugar

-150 grams water

-3 grams natural mint flavoring or peppermint oil

The process:

- Weigh the glucose syrup, sugar, and water directly into a heavy- bottomed pot

- Then set the pot over medium-high heat and bring the syrup to a boil.

- Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first the syrup will bubble fast and light. Then it starts to slow down and the bubbles get a bit slower and thicker. This means the syrup is nearly ready.

- Test the temperature of the syrup: as soon as it reaches 157°C, remove the pot from the heat.

- Give the candy syrup a good stir, then add the mint flavoring.

-Whisk together the contents of the pot until the candy no longer looks foamy and any active bubbling has stopped.

-Using great care, immediately transfer the syrup into glass jar and pour the candy into individual molds.

- Let the Candy sit for about 30 minutes, until completely cool and hard. They are now ready for wrapping

ENJOY!