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Caramel by the Sea Lollipops

Source of Recipe

From "The Sweet Book of Candy Making" by Elizabeth LaBau


Recipe Introduction

"Adding a pinch of salt to these caramel lollipops enhances the deep, rich flavor of the caramelized sugar. If you're like me and have a 'more is more' food philosophy, finish the pops with an extra sprinkling of crunchy flaked sea salt on top."

List of Ingredients

◦  1 ounce or 2 tablespoons water
◦  2¾ ounces or ¼ cup light corn syrup
◦  1 tsp lemon juice
◦  7 ounces or 1 cup granulated sugar
◦  1 tsp sea salt
◦  2 ounces or 4 tablespoons unsalted butter, cubed
◦  1 tsp vanilla extract
◦  Flaked sea salt, for finishing (optional)


Recipe

Prepare your hard candy lollipop molds by coating the cavities with a very light layer of nonstick cooking spray or vegetable oil. Insert lollipop sticks into the molds and set aside for now.

In a 2-quart saucepan, combine the water, light corn syrup, lemon juice, granulated sugar, and sea salt. Place the pan over medium-high heat, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

When the sugar syrup comes to a boil, insert a candy thermometer, then gradually add the cubes of butter one at a time and stir them in. Continue to cook the candy, stirring occasionally, until the thermometer reads 300° F. Remove the pan from the heat and stir in the vanilla extract.

Carefully spoon the hot sugar syrup into the prepared molds, making sure that the tops of the sticks are covered with syrup and are well embedded in the candy. Let the lollipops sit and harden at room temperature until they are completely cool and firm. Once cool, don't pull them out by the sticks. Instead, carefully flex the back of the molds to remove the lollipops without causing any breakage. If desired, sprinkle the tops with a pinch of flaked sea salt.

Lollipops keep well when stored in a cool, dry environment. For best results, wrap them individually in plastic wrap and store them in an airtight container at room temperature for up to a month.


Makes 8 large (2-inch) lollipops