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Lemon Meringue Lollipops

Source of Recipe

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


Recipe Introduction

"Who needs a slice of pie when you can have your dessert in lollipop form? These double-decker lollipops consist of a sour citrus layer topped by a sweet vanilla layer of meringue-flavored hard candy."

List of Ingredients

For Lemon Layer:
◦  2 ounces or ¼ cup water
◦  3½ ounces or ½ cup granulated sugar
◦  5½ ounces or ½ cup light corn syrup
◦  1 tsp lemon extract
◦  ¾ tsp citric acid
◦  2 or 3 drops yellow gel food coloring

For Meringue Layer:
◦  2 ounces or ¼ cup water
◦  3½ ounces or ½ cup granulated sugar
◦  5½ ounces or ½ cup light corn syrup
◦  1 tsp marshmallow flavoring
◦  1 tsp no-color vanilla extract
◦  ½ tsp white food coloring


Recipe

This recipe works best with lollipop molds that are at least ¼ inch deep. Prepare your molds by coating the cavities with a very light layer of nonstick cooking spray or vegetable oil.

To make the lemon layer:
In a small saucepan, combine the water, granulated sugar, and light corn syrup. Stir until the sugar dissolves, then 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.

Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 300° F. Remove the pan from the heat, and let the candy stop bubbling completely. Once it is still, stir in the lemon extract, citric acid, and yellow food coloring.

Carefully spoon the hot sugar syrup into the prepared molds, filling each cavity approximately halfway. Insert the lollipop sticks into the cavities. Let the lemon layer cool while you wash the pan and thermometer and prepare the meringue layer.

To make the meringue layer:
Make the meringue layer the same way you made the lemon layer, cooking and stirring the water, granulated sugar, and light corn syrup in a saucepan. Once the candy reaches 300° F, remove the pan from the heat, allow the bubbles to stop, then add the marshmallow flavoring, no-color vanilla extract, and white food coloring.

Spoon the syrup on top of the lemon layer, coming all the way to the top of the mold. 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.

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