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Saffron-Pear Lollipops

Saffron-Pear Lollipops


Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Ingredients

  • Nonstick vegetable oil spray (optional)
  • 2 tablespoons finely chopped candied ginger
  • ⅛ teaspoon saffron threads, plus more
  • ½ vanilla bean, split lengthwise
  • ⅓ cup plus 1 Tbsp. pear liqueur

Special equipment

  • 30 lollipop sticks; a candy thermometer

Recipe Preparation

  • Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.

  • Place sugar and ⅛ tsp. saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, ⅓ cup liqueur, and ¼ cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 Tbsp. liqueur, swirling pan to cool syrup slightly.

  • Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1” rounds (syrup will spread slightly).

  • Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.

  • DO AHEAD: Store lollipops airtight between sheets of parchment paper at room temperature up to 1 week.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 13 Protein (g) 0 Sodium (mg) 10Reviews Section

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