Skill level: BEGINNERS

TIPS FROM KASIA:

  • If using a dummy make holes in it using one of your lolly sticks before starting to work.
  • Working with hot sugar is dangerous, ensure you wear the correct PPE to work with hot sugar, sugar burns are very nasty. Always wear a double layer of protective gloves, appropriate foot wear that cover your toes and keep children and pets away from the kitchen and eye protection.
  • You can use food flavouring, however, if you aim for clear lollies, make sure that your flavouring is also clear in colour otherwise they may end up being cloudy or slightly tinted.
  • You can rub a small piece of edible silver/gold on top for that extra Wow factor.  Equally you can use dried fruit pieces or sugar dragees instead of flowers, but please remember to cool the Isomalt down before adding any as they may also melt under too high a temperature.Enjoy!

You will need:

  • A bag of Saracino Isomalt Sugarplus
  • Sugar thermometer
  • Glass jug (tempered)
  • Silicone spatula and brush
  • Large stainless steel saucepan
  • Lollipop silicone mould
  • Lollipop sticks
  • Edible flowers fresh or dried
  • Food flavouring of clear colour (optional)
  • Blow torch
  • Pair of cotton gloves
  • Pair of vinyl gloves
  • Protective footwear
  • A lollipop stand or polystyrene cake dummy

Step 1

  • Set your oven temp at 140 degrees Celsius
  • Put some Isomalt in a stainless steel saucepan (not more than an inch), place on a hob plate that is smaller than the bottom of your pot and melt over low/medium heat without stirring until the sugar has pretty much dissolved. Use a silicone pastry brush dipped in water and keep washing the sides of the pan down to allow all the granules to melt evenly. Keep on the hob until it reaches the temperature of 180 degrees Celsius.
  • If you need more Isomalt you can add more once the first load has melted and carry on the same way until all has dissolved.

Step 2

  • Now it’s time to add your flavouring (make sure you don’t go too crazy or your lollies may taste bit sharp), stir in gently, pour everything into a tempered glass jar and place in the oven until all the air bubbles have disappeared. The oven will keep the Isomalt at pouring consistency for roughly one hour without burning it.

Step 3

  • Once all bubbles have gone fill the moulds slowly one by one until half full then place the jug back in the oven immediately after.
  • Let the lollies cool down and firm up.
  • Use one as a tester.

Step 4

  • Check your tester lolly. It needs to feel cool to touch before you place your flowers on it otherwise too high temperature will shrink the petals and make them go yellow.
  • Place one flower in each mould, so they face down.
  • Take the jug out of the oven and leave on side for a few minutes (again to bring the temperature down so as not to burn the flowers).
  • Put the lolly sticks in the moulds and whilst holding one in place using your free hand to very slowly fill the remaining space with Isomalt.
  • Go slow as the sugar will have thickened by now and tends to flow in a larger, faster stream.
  • Leave to cool down for at least 2 hours.

Step 5

  • Take the lollies out of their moulds.
  • They should have frosty film on the front side as shown in the picture.
  • The only way to remove it is by using a blow torch, so get ready and read the next step before you begin to do so.

Step 6

  • Set the flame strength on very low and gradually move the torch closer and closer towards your lolly.
  • If you set the flame too high, it may cause the cracks.
  • The flame will remove the frosting and allow the sugar to become transparent.
  • Once all the frost has been removed, place the lolly in the stand or push into a dummy and leave to cool and harden for the last time.
  • Repeat with each lolly.
  • Leave them set for at least one hour otherwise they may stick to the wrapping bag once you’ll have placed them in it.

Step 7

  • Wrap each lolly separately, twist, tie, attach a small tag and Ta-Da! You have a beautiful, homemade gift for someone special 😉