Lancashire farmer
Well-Known Member
Makes 8 standard sized Lollys. I add 1g of concentrate and end up with 125mg per lolly.
Apart from the care needed handling hot sugar this has to be the easiest recipe out there!
Ingredients
675g sugar
225g corn syrup / glucose syrup
260ml water
10-20ml Flavourings and colouring of choice (add 10ml of citric acid if you like a sour taste)
1ml syringe distilate. This is mixed with 1ml of mct oil and 1ml of sunflower lechin prior to use.
Silicone lolly mould.
Combine all ingredients apart from flavourings and distilate mix. In a heavy based pan. Place on a medium heat and heat to 148°c (300°f). Remove from heat and add flavourings/colouring/citric acid and distilate. Mix well and wait till bubbles stop forming.
As soon as this happens it is ready for the "pour". To ensure no air bubbles in your Lollys pour the mixture out slowly.
Allow the Lollys to cool at room temp and when solid (1hr/2hr) wrap them up with cellophane and twist ties.
Will upload pics over next few days
Lf.
Apart from the care needed handling hot sugar this has to be the easiest recipe out there!
Ingredients
675g sugar
225g corn syrup / glucose syrup
260ml water
10-20ml Flavourings and colouring of choice (add 10ml of citric acid if you like a sour taste)
1ml syringe distilate. This is mixed with 1ml of mct oil and 1ml of sunflower lechin prior to use.
Silicone lolly mould.
Combine all ingredients apart from flavourings and distilate mix. In a heavy based pan. Place on a medium heat and heat to 148°c (300°f). Remove from heat and add flavourings/colouring/citric acid and distilate. Mix well and wait till bubbles stop forming.
As soon as this happens it is ready for the "pour". To ensure no air bubbles in your Lollys pour the mixture out slowly.
Allow the Lollys to cool at room temp and when solid (1hr/2hr) wrap them up with cellophane and twist ties.
Will upload pics over next few days
Lf.
