Lollipops

Homemade lollipops, all kinds of colors and flavors, for children and adults.

Ingredients

Sugar – 130 g
Corn syrup – 50 g (can be replaced with molasses or invert syrup)
Water – 40 g
Citric acid (optional) – on the tip of a spoon
The amount of dye to taste. If you want a faint shade, put less; if more saturated, more. As you like.

Directions

Cooking ingredients.
I use gel dye – I put 1 drop on a small mug, dilute it in a mug, then pour 40 grams, and pour the rest. You can immediately measure 40 grams of water and stir the dye in it, here it is more convenient for anyone.
Pour sugar with water (with dye) and syrup. We put on the lowest fire. Stirring slightly, wait for the sugar to dissolve until a homogeneous syrup.
Leave to simmer, checking the thickness of the caramel.
You can tell by the stirring resistance when the caramel is done (on average after 8 minutes, but this is not certain). To be sure, the readiness of the caramel can be checked by dropping the caramel into cold water. The drop should freeze, not stick, bend and crack when trying to break it.
Once the caramel is ready, I add a pinch of citric acid and mix thoroughly. The syrup becomes more fluid and hardens longer, which makes pouring into molds easier. Also, citric acid gives a slight sourness to candies.
Never put acid in the beginning, as the more fluid syrup will make you unable to tell if it is ready.
Remove from heat and, stirring slightly, let the bubbles come out. Stir with smooth movements, otherwise, the caramel may boil again.
Pour the caramel into molds and let cool. I recommend that you do not lubricate the silicone molds.
You can also pour the caramel onto a silicone mat and twist the sticks to get the lollipops. Personally, I use ice molds and I get compact candy.

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