If you’re looking for a lollipop recipe with butter, let me tell you that we have what you’re looking for! Yes, we’ll show you how to make delicious homemade buttery lollipops.
I’m sure you won’t want to buy hard candy anymore. Most store-bought lollipops or hard candies taste too much like chemicals. And as we’ve always told you, nothing is ever going to be better than homemade food.
All you need is a few ingredients, some tools to make them, and patience. Are you up for it? Let’s do it!
How To Make Lollipops With Butter?
These hard lollipops are creamy and deeply tasty, that you won’t want to buy them anymore! They are simple and fun to prepare. So, don’t waste your time and spend some with your family, go ahead and try cooking this delicious recipe together.
It is very important that you follow all the steps carefully, make sure you use the correct material to avoid accidents such as burns. Plus, you have to be very cautious, all the ingredients must be measured correctly so that everything goes well and nothing is spilled that could cause an accident.
Certainly, you have found a hard candy recipe with butter that we absolutely love. We’ve taken this recipe out of the magic trunk. We value it very much and we want to share it with you today with pleasure.
Equipment needed to make hard candy lollipops
Here we tell you about the tools and equipment that you need to make these hard candy lollipops.
- A medium or large, deep saucepan.
- A candy thermometer.
- 1 or 2 heatproof silicone spatulas.
- A heatproof lollipop mold.
- 60 or more lollipop sticks.
- A silicone mat.
- A 5k digital kitchen scale.
- A cooling rack – optional.
Also, in the following video, you’ll see how you can make lollipops without a silicone mold, by using your silicone mat. Take a look at it and wait until the end. Get a few tips along the way!
read more about How To Use Candy Melts And Molds
Can this hard candy recipe with butter crystallize?
The definition of Crystallization is the following:
To form crystals. Cause to assume crystalline form.
In the kitchen, it’s a common problem, especially in Pastry. It occurs when sugar is boiled to the point of becoming icing, so that when cooled it forms crystals.
Science says this is achieved by placing many molecules together to get them to collide. But sometimes, it is also sought to be intentional, seeking to form crystals by adding colors and polyform textures to the candies.
The secret to avoiding crystallization is very simple. All you need is a touch of corn syrup to help prevent this unwanted issue. Yes, corn syrup protects against crystallization when you carefully stir the mixture.
Let Chef Peter tell you about the crystallization of sugar here.
Beware Of Hot Sugar!
Remember, you’ll be working with really hot sugar. Caramel is a very sticky substance, which sticks to the skin, causing a second-degree burn.
Sugar when heated can reach temperatures above 200 degrees Celsius and can cause very serious burns. In fact, you’ll be reaching 146 degrees Celsius, so please be careful!
It’s important to know that if this happens, you should open the tap with fresh water and place the burn underneath until the pain subsides. You can also apply a damp towel over the area. If the burn covers a large area of the body, you should consult your doctor or dermatologist as soon as possible.
In case of more severe burns, we recommend that you call 911 immediately.
Tips for handling hot sugar
- Keep children out of the kitchen when making your lollipops.
- Use kitchen mittens.
- Let the caramel cool before storing.
- Remove rings or other tight accessories from your hands or arms.
Print The Recipe!
This homemade lollipop recipe is insane… and don’t worry if you don’t have the lollipop sticks, you can just make the candies and enjoy them the same way.
Hard Candy Butter Lollipops
- Medium deep saucepan
- Candy thermometer
- Heatproof Silicone Spatula
- Heatproof Silicone Lollipop Mold
- Lollipop sticks
- Silicon Mat
- Digital Kitchen Scale – 5kg
- Cooling Rack
- 5 oz unsalted butter or 10 tbsp
- 4 oz sugar or 1/2 cup
- 4 oz brown sugar or 1/2 cup
- 1 oz light corn syrup or 4 tsp
- 1/2 tsp salt
- 4 oz heavy cream or 1/2 cup
- Butter your silicone lollipop mold. Then set aside but close to the stove.
- Cut the butter into pieces and put it in your saucepan over medium heat.5 oz unsalted butter or 10 tbsp
- Right after the butter has melted, add the sugars, corn syrup, and salt. Stir well using your heatproof spatula, and let it boil. Keep stirring.4 oz sugar or 1/2 cup, 1 oz light corn syrup or 4 tsp, 1/2 tsp salt, 4 oz brown sugar or 1/2 cup
- Measure the temperature with a digital thermometer. Carefully add the heavy cream when it reaches 120 degrees Celsius. Don't stop stirring! Be delicate.4 oz heavy cream or 1/2 cup
- Continue stirring until it reaches 146-147 degrees Celsius. Then, gently pour the candy into the previously buttered silicone lollipop mold.
- Use your spatula to help the whole candy pour out, but without forcing it. Just let it flow.
- Let it cool for about 2 minutes, then put your lollipop sticks inside the hard candy.
- Let the lollipops cool for about an hour or so before removing them from the mold, they need to be completely firm when you do that.
- It is very important that once you unmold your lollipops, keep them in a dry place overnight.
- And voilà! You'll be able to enjoy your candies the next day! Just be patient.
The hardest part is certainly waiting for it to cool down. But hey, I assure you that it is worth it.
It’s an amazing recipe with amazing results. It’s easy to make and quick. Plus, once they’re ready to eat, they won’t stick to your teeth! And no, it’s not a poem.
So what are you waiting for? Print your recipe or take it on your cell phone. Go get the necessary material, ingredients, and patience.