>Lollipops: The Science of Sugar

8 Oct

>Sugar. Water. Corn Syrup. Heat.

Hotter, hotter, hotter (154 degrees C)…

Bubbles. Chemical Reactions. Bonding. Solutions.

Food coloring. Yay! (and a little flavoring i.e. lemon extract)

Don’t overdo it on the food coloring like I did or you will end up with a lollipop that looks like sin.
And, mind you, this is a messy process. You must work fast to getcho lollies out of the pan!

Faster, faster! Check out all of the stringy sugar.


3/8 cup corn syrup
1/3 cup water
1/2 cup sugar
2-3 drops food coloring (I made a boo boo and added WAY TO MUCH…don’t do what I did)
1 tsp lemon flavoring

1. Combine sugar, corn syrup, and water in a heavy-bottom saucepan.

2. Bring to a boil, turn the heat to low, put the lid on the pan, and allow contents to cook for 2 minutes. The steam that develops will help wash down crystals from the sides of the pan.

3. Remove the lid, turn the heat back up a bit, and cook undisturbed to 154 degrees C (extreme hard crack stage). Cook slowly (medium heat) toward the end so syrup does not scorch.

4. Remove from heat.

5. Add color and flavoring. Using a clean metal spoon, stir only enough to mix.

6. Drop from the tip of a tablespoon onto buttered parchment paper, taking care to make drops round. **Try to do this step quickly before all the candy hardens in the pan.

7. If desired, press a toothpick or skewer into edge of each before it hardens.

8. To prevent cracking, loosen from the parchment before completely cold.


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