lollipop

INGREDIENTS

• 2 cups granulated sugar
• 1/2 teaspoon cream of tartar
• 2/3 cup corn syrup
• 1/8 teaspoon gel food coloring in desired color
• 2 teaspoons pure lemon extract
• Popcorn kernels or uncooked rice, for baking dish

DIRECTIONS

1. STEP 1

   Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.

2. STEP 2

   In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).

3. STEP 3

   Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.

4. STEP 4

   Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.

5. STEP 5

   Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.

custard cake

custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (creme anglaise) to a thick pastry cream (crème pâtissière) used to fill eclairs. Mostcommon custards are used as desserts or dessertsauces and typically include sugar and vanilla. Custard bases may also be used forquiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.

Custard is usually cooked in a double boiler ( bain-maire), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker . Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).[1] A water bath slows heat transfer and makes it easier to removethe custard from the oven before it curdles.[2]