Lollipop

A hard candy fixed on a small stick, meant to be licked rather than chewed. Known since the 19th century in Europe and the United States, the lollipop remains one of children's favourite treats at funfairs.

35 min
6 servings
Medium
Pricier

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Instructions

Lightly oil silicone lollipop moulds or a sheet of baking paper.
In a saucepan, mix the sugar, water and glucose syrup. Heat over medium heat without stirring until dissolved.
Turn up the heat and let it boil until it reaches 150 °C on a thermometer.
Take off the heat, add the flavouring and colouring, then mix quickly.
Pour the syrup into the moulds, insert the sticks and let it harden for 20 minutes.
Gently unmould once completely cold, then store in an airtight bag.