- 120ml water
- 200g Selati white sugar
- 300g glucose syrup
- 4 table spoons edible glitter
- Gold leaf (optional)
- Lollipop sticks
PreparationLay a piece of silpat on a clean, dry surface.
Place the lollipop sticks 5 cm apart in a row.
Combine the water, sugar, glucose syrup in a medium size pot and put on a low heat. Stir until the sugar has dissolved completely. Wash the sides of the pan down with a wet brush until no sugar crystals are visible.
Insert a candy thermometer into the syrup and increase the heat bringing the syrup up to the boil. Continue boiling until your syrup reaches 149 degrees.
Once your temperature has been reached, take the pot off the heat and leave until the candy has stopped bubbling.
Once the bubbles have dissipated, stir in 2 table spoons of edible glitter.
Carefully spoon puddles of candy over the lollipop sticks.
Sprinkle the remaining edible glitter over the lollipops.
Leave the lollipops to cool completely at room temperature.
Once cool, don't pull the lollies of the paper by their sticks, instead, peel the paper off the backs of the lollies.
Keep them in an airtight container at room temperature, they will keep for approx 1 month.