Chewy-Centered Lollipops

October 2010
Chewy-Centered Lollipops

by 3 people

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Candy thermometersmeasure the temperature of boiling sugaron its way to becoming hard candy.

Makes: 24 servings

Prep: 40 mins

Cook: 10 mins

Ingredients
  • 6 ounces semisweet chocolate
  • 2/3 cup plus 1/4 cup corn syrup
  • 1 tablespoon orange extract
  • Ice water
  • 2 cups sugar
  • 3 tablespoons fresh lemon juice
  • 8 drops yellow food coloring
  • 4 drops red food coloring
Directions
  1. Line an 8-inch square cake pan with heavy-duty plastic wrap. In a microwavable bowl, melt the chocolate, stirring once, for about 45 seconds. Stir in 1/4 cup corn syrup and 1 teaspoon orange extract; let cool slightly. Transfer to the prepared pan and let cool for 30 minutes. Refrigerate until very stiff, 1 hour.
  2. Turn the mixture out of the pan and cut into 24 pieces. Roll each piece into a ball and insert a 4-inch lollipop stick. Stand the lollipop sticks in floral foam or Styrofoam and freeze the centers overnight.
  3. Fill a medium stainless steel bowl one-third full with ice water. In a small saucepan, combine 2/3 cup warm water and the sugar and let sit until saturated. Add the remaining 2/3 cup corn syrup and the lemon juice. Using a rubber spatula, gently stir the mixture, leaving none of it on the side of the pan. Set a candy thermometer in the pan. Bring to a boil over high heat and cook, without stirring, until the mixture reaches 305 degrees . Transfer the pot to the ice bath for 15 seconds to stop the candy from cooking. Using a wooden spoon, stir in the remaining 2 teaspoons orange extract and the yellow and red food coloring. Let cool until the mixture begins to thicken, about 3 minutes.
  4. Transfer the chocolate centers to the refrigerator. Working with 1 at a time, dip the chocolate centers in the candy mixture. Remove and twirl the candy around the center to form a ball, making sure the candy coating reaches the lollipop stick to seal in the center. Refrigerate until hard.
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