Coloured lollies

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Mix 50 g sugar, 2 drops of lemon juice concentrate, passion fruit syrup and approx. 2 tbsp. cold water to make a thicker "sugar pudding". Bring the sugar to the boil and let it simmer. Carefully remove any granules of sugar stuck to the rim of the pot with a baking brush dipped in cold water, as any undissolved sugar residue will prevent the sugar from crystallizing smoothly. The optimum degree of sugar can be recognised by the fact that one drop of sugar is poured into cold water, solidifies immediately and can be broken into glass. If the mass dissolves in the water, or if it is still viscous, this state has not yet been reached and the sugar must continue to simmer

2. 2

   As soon as the sugar has reached the desired level, the pot must be removed from the stove immediately. Stir the yellow colour in quickly with a wooden spatula or clean teaspoon (only stir briefly)

3. 3

   Pour the sugar mixture from the pot in about 7 circles (2-3 cm Ø) onto a piece of baking paper. Press the stems into the circles and sprinkle with sugar pearls. Let the lollipops get firm, then pull them off the paper

4. 4

   If the sugar should become dull and crystallize out despite all caution, it can be melted again and cooked to the desired degree. If the sugar is boiled for too long, it starts to caramelize and changes color. Make red and green lollipops with raspberry or woodruff syrup in the same way