Boiled sweets: tangy apple, wild strawberry, tropical pineapple

Boiled sweets: tangy apple, wild strawberry, tropical pineapple

By
From
Atelier Confectionery
Makes
45-50 pieces
Prep
10 mins
Cooking time
50 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
400g granulated sugar
250ml water
140ml liquid glucose
2 teaspoons citric acid, (optional)
small amount food colouring paste
1-2 teaspoons oil flavouring
vegetable oil, for oiling
icing sugar, for dusting

Method

  1. Heat the sugar, water and liquid glucose in a heavy-based saucepan over a medium heat and stir to dissolve the sugar, about 5–10 minutes.
  2. Insert a sugar thermometer and bring the sugar syrup to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan, if necessary. Boil the mixture for 45–50 minutes until it reaches 149°C, hard crack stage.
  3. Once the syrup has reached the correct temperature, remove the pan from the heat and leave to settle. Add the citric acid then divide the mixture into 3 bowls. Add the different food colourings and flavourings to each bowl and stir well.
  4. Leave to cool slightly then pour each of the coloured mixtures, one at a time, onto an oiled marble slab. Using an oiled metal scraper or palette knife, start pushing the outer edges of the mixture inwards and working the sugar to cool it down.
  5. When the sugar is cool enough to handle, after about 5 minutes, wearing gloves, mould the sugar mixture into long 30 cm ropes. If the sugar hardens too quickly, use a heat lamp or hairdryer to warm and soften the sugar mixture to make it pliable.
  6. Cut the ropes into 1 cm pieces and leave to cool completely for about 20–30 minutes.
  7. Lightly dust with icing sugar and store in an airtight container in a cool dry place for 4–6 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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