Name: Peppermint lollipops
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes about 40 - easily doubled or tripled
Cuisine: British
Ingredients: 500g granulated sugar; 1 tsp cream of tartar; 200ml water; 2 tsp peppermint essence; green food colouring; 40 plastic lollipop sticks, or wooden skewers cut into short lengths

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Peppermint lollipops

Peppermint lollipops

Sarah Cook

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Makes about 40 - easily doubled or tripled

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 3.6 out of 5.8 ratingsRate

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These little treats are the new wedding must-haves, but make them yourself and they won't break the bank

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Lavender sugar

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Ingredients

Nutrition

Units:

MetricUS

500g granulated sugar
1 tsp cream

of tartar
200ml water
2 tsp peppermint essence
green food colouring
40 plastic lollipop

sticks, or wooden skewers cut into short lengths

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the ‘hard crack’ stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour – start by adding just one drop at a time.
step 2

Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper – roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won’t be as even so set it aside for a minute. Set lollies until hard.
step 3

To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.

RECIPE TIPS

PRESENTING THE LOLLIPOPS

Place lollies in a container anchoring them in sugar, as above, or package individually in pieces of cellophane, scrunched and tied around the stick with a ribbon, up to a week before the wedding.

STORING THE LOLLIPOPS

Make up to 3 weeks before the big day. Store layered between baking parchment in airtight containers – if the lollies touch, they will stick together.

Recipe from Good Food magazine, June 2010

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A star rating of 3.6 out of 5.8 ratings

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