First up - can everyone just SLOOOOOOW DOOOOWWWWNNN for a minute?? Why is it that as you get older this time of year just goes so fast? I remember being a kid and time would just stand still during December.
Growing up, the holidays were spent at my grandma's beach house with all my cousins swimming in the sea and doing crafts like papier mache and mosaics to give to our parents when they joined us a couple of days before Christmas. And when they did join us it was all presents (hello plastic high heels) and the most beautiful table settings and trifle for breakfast (secretly of course).
Now though, it's only December 4th and I'm done with Christmas in my mind and planning for next year...
Raw Digital and Film Lab got in touch and asked me to make them some edible client gifts so we came up with these lollipops. Cute and perfectly Christmassy right?
Candy Cane Lollipops (based on Martha's recipe)
- 2 cups Caster Sugar
- 2/3 cup Glucose Syrup
- 1/4 cup Water
- About a cup of crushed candy canes.
On greaseproof paper draw about 25 circles (you probably won't do this many but better to be prepared) on the back and set aside ready to grab when your syrup is ready. Same with your lollipop sticks and crushed candy canes. You will be working very fast once you start lollipopping and don't want to fuss around looking for these things.
Combine all ingredients in a saucepan over medium heat (I turn my stove up just past half way) and stir gently until the sugar granules are dissolved. Be patient with it as it can take about 10 mins.
When the mixture starts to bubble, stop stirring (seriously, don't touch!) and brush the sides of the saucepan with water. Keep simmering while brushing the sides of the saucepan with water every couple of minutes until the mixture reaches 146°C (or 300°F). Again be patient - this can take anywhere between 7-15 mins.
When the syrup reaches this temperature take off the heat and wait for the big bubbles to disappear then quickly start spooning syrup onto your grease proof paper following the templates to make circles. Push in sticks then sprinkle over candy cane pieces.
Practise will make perfect and you will find the syrup easier to work with once it has thickened up a bit. Make sure you keep them in a sealed container or wrapped in cello once they cool top stop them from taking on any moisture and going sticky.
Eek! We've got our wreath gathering this weekend - I'll be back next week with all the details. Please cross all your fingers for sunshine friends!