Hard Candy Butter Lollipops
You'll never want to buy them in the store again!
Servings: 60 lollipops
Calories: 30kcal
Equipment
- Medium deep saucepan
- Candy thermometer
- Heatproof Silicone Spatula
- Heatproof Silicone Lollipop Mold
- Lollipop sticks
- Silicon Mat
- Digital Kitchen Scale - 5kg
- Cooling Rack
Ingredients
- 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
Instructions
- 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.
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Nutrition
Serving: 60g | Calories: 30kcal | Fat: 2.5g | Cholesterol: 7mg | Sodium: 16mg | Sugar: 2.5g
