Just because… Well why not? Lollipops… that’s all you need to say! Enjoy!
- 450 g caster sugar
- 1/8 tsp cream of tartar
- 4 tbsp undiluted fruit cordial, such as blackcurrant, orange or lime
1. Arrange 30–35 lollipop sticks spaced apart on several large, non-stick baking sheets.
2. Place the sugar, cream of tartar and 150ml water in a heavy-based saucepan on a medium heat and bring to a gentle boil while stirring all the time. Reduce the heat to low and simmer for 20–25 minutes without stirring, until the temperature on a sugar thermometer dipped into the mixture reads 143°C.
3. Stir in the cordial just before the syrup reaches this temperature (after 15–20 minutes). The mixture will bubble up, so be careful as it is very hot.
4. Once the correct temperature has been reached, remove the pan from the heat and, working quickly, spoon small pools of the syrup onto one end of each lollipop stick and allow to set for about 5 minutes, until hardened.
5. If you wish, wrap the lollipops in cellophane and tie with string as soon as they have cooled and hardened, to prevent them from absorbing moisture. Store them in an airtight container in a cool, dry place for up to a week.
Dark Chocolate Lollipops with Cinder Toffee
For the cinder toffee
- 75 g honey
- 140 g liquid glucose
- 400 g caster sugar
- 5 tbsp water
- 20 g bicarbonate of soda, sifted
For the lollipops
- 300 g dark chocolate, minimum 70% cocoa solids
- 12 lollipop sticks
1. For the cinder toffee: place the honey, glucose, sugar and water in a heavy-based saucepan, stir well and heat to 148C (check using a sugar thermometer). Meanwhile, line a baking tray with greaseproof paper.
2. Once the temperature is reached, remove the pan from the heat and quickly stir in the bicarbonate of soda (be careful as the mixture may froth up suddenly). Pour the mixture into the prepared tray and set aside to cool.
3. When the toffee has cooled completely, use a rolling pin to bash it into small pieces and set aside.
4. For the lollipops: put the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave until the chocolate has melted.
5. Take a non-stick baking tray or silicone sheet and pour about 2 tablespoons of the melted chocolate onto it in the shape of a circle. Set a lollipop stick in the centre of the chocolate circle then sprinkle over some of the cinder toffee pieces. Repeat with the remaining chocolate, lollipop sticks and cinder toffee.
6. Leave the lollipops in a cool, dry place until the chocolate has set. Finally, carefully lift them from the tray or silicone and serve.
- 700 g damsons
- 300 g caster sugar
- 125 g eggs, (about 2)
- 150 g egg yolks, (about 8)
- 4 g gelatine, leaves (about 2 sheets)
- 180 g butter, cubed
- 100 g dark chocolate, 80% cocoa solids
- 50 g dark chocolate, 60% cocoa solids
- 50 g milk chocolate
- 100 ml clarified butter
1. Put the damsons in a large saucepan with 1 tablespoon of water and simmer for about 10 minutes until pulpy. Press the pulp through a sieve into a bowl to remove the seeds. Set aside.
2. Tip the sugar, eggs and egg yolks into a large bowl and whisk until smooth. Soak the gelatine leaves in water.
3. Re-heat the damson puree and gently pour it into the egg mixture, whisking constantly until the mixture thickens slightly. Add the soaked gelatine and butter, whisking all the time until everything has melted.
4. Pour the mixture into a deep plastic container and put it into the freezer.
5. Meanwhile, melt all the chocolate and clarified butter together over a bowl of gently simmering water. Mix well and keep at room temperature.
6. Once the damson mixture is frozen, use a melon baller to cut out small balls (cut them into small squares if you prefer). Pop a lolly stick into each one, arrange them all on a tray and put them back into the freezer to set again for 20 minutes.
7. Dip each lollipop one by one into the chocolate and rest on a very cold baking tray. Put them back into the freezer to set and serve ice cold.