Lollipops Recipe

Who doesn't like lollipops? Please leave this page immediately. Coz what I'll be showing u here are gonna be very graphic he he he... On how to make lollipops.

Actually, bukan susah pun nak buat lollipop ni. It uses basic ingredients. However, some of the ingredients are not found on the supermarket or kedai Ah Chai kat sebelah rumah tu. Instead, u can definitely find it in the bakery ingredients store. Anyway, without further much ado.. here they are . I'll try to explain a bit on the ingredients and some tricks we can do for us kat mesia ni, kalu nak wat lollipop ni. Anyway, any basic lollipop recipe u can find on the internet actually works. This one pun I got it from About.com with additional secret ingredient..(cream of tartar..) now its no more a secret.. duhhh...

Ingredients:

• 1 cup sugar
• ½ cup light corn syrup ( gantikan dengan glucose syrup ataupun maltose)
  
• ¼ cup water
• 1/4 tsp cream of tartar
• ¾ tsp extract/flavorings of your choice (vanilla, mint, strawberry, apple, etc)
• Food coloring (optional)
• Lollipop molds and sticks ( kalau tak ada pun xper. Sticks boleh gunakan lidi satay, mold boleh guna jelly mold yang kecik.)

Preparation:

1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

** variations : Boleh sapukan sedikit minyak masak ataupun shortening ke dalam loyang ataupun jelly mold.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Insert the candy thermometer and stir until sugar dissolves.

** variations : Masukkan gula , glucose syrup & air ke dalam periuk kecik. Put it on medium high heat. Keep on stirring until all the sugar has dissolved. Once all the sugar has dissolved, and the sugar starts boiling, add in the Cream of tartar and STOP stirring. Sekiranya glucose syrup tu susah nak handle, just nuke it in the microwave sekejap jer.. It will melt

a bit and is much more easier to handle. Another thing, periuk tu lebih senang kalau ada non-stick pan. And another tips I can tell is that, lightly oil the pan before u put in everything. This will make less sugar sticking to your pan during the boiling later on.

3. Allow to boil, without stirring, until candy reaches 295 degrees (hard-crack stage).

** note : make sure u do not stir this thing. Otherwise your lollipop wi ll be grainy later. Another thing, gunakan tuala basah and wrap it around a fork or something to wipe the sugar splashes around the pan. Do this with precaution k, coz we don't want to end up with lollipops and skin grafts fillings in it.. Another important note, IF YOU DO NOT HAVE A CANDY THERMOMETER........ do read my instructions on how to measure sugar crack stage menggunakan air sejuk.

4. Once the candy reaches 295, remove it from heat. Stir in the flavoring/extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back o

f the stick.

** variations : DO NOT SCRAPE THE PAN for the leftovers.. it will make your lollipop grainy!!

6. Allow to cool completely and remove once hardened. So, there u go, your own handmade and homemade lollipop.

Additional Tip for cleaning up.

The thing I'm not keen of when making lollipop is the cleaning up. So, just a simple tip here, don't scrape off the sugar with spoons or your fingernails or etc etc.. What u can do is put in like a cup of water into the pan laden with sugar leftovers and boil it. The sugar will melt. It is easier this way than having to scrape the bottom of your pan with the "berus gosok periuk". And actually, u can use the sugar water solution to make ur "air gula" for making your sunquik drinks.. or sirap bandung or whatever .... jimat jimat.... Ok uols... happy lollicking...

Lollipop land art by deWhin.

Gambar hanyalah sekadar hiasan...

Peanut Brittle

Salam semer. Well..lama dah tak bermadah kat sini. Today terasa cam nak makan peanut brittle la plak.. Hrmm nak kata mengidam tak jugak. Kalau ikut psychologist, we'll develop cravings when our body lacks something, and I know what that is... Sugarr....Time to fill up with high octane sugar rush.... Anyways, here's the recipe for peanut brittle that I'd like to share with all.. I actually get this from the net. But at least , this one is a tried and tested one lar and menjadik....

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups peanuts
• 1/2 tsp. salt
• 2 Tbsp. butter (or margarine pun boleh)
  
• 2 tsp. baking soda

Instructions

Heat and stir sugar, syrup and water in a saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.

TIPS :

• You can also use cooked peanuts. If let say u use cooked peanut, add the peanut lepas dah angkat dari api, and add together with the butter. If you're using salted peanuts, omit the salt in the recipe.
  
• Cairkan butter terlebih dahulu so that butter tu akan lebih sekata bila di mix sekali.

Ok.. that's all. Selamat mencuba. If anyone has any probs or questions you're always welcome to ask.