Making
lollipops, Step 4
After
the solution has reached hard crack temperature (300 degrees F) remove the pan
from the heat source. Let it stand for a few minutes while temperature drops to
about 265 degrees F. At that temperature the bubbles will have settled out and
the syrupy liquid can now be colored and flavored.
Add the flavor according to the recipe, then add the coloring. Go easy as too
much color can make the lollipops taste bitter. Also, too much flavor will make
the lollipops taste soapy. Use the recipe as a guide then vary in small amounts
to taste. Be sure that you do not over stir the liquid as you add the flavor and
color as over stirring can cause sugar crystals to form, making the candy taste
gritty. Citric acid is also added at this time to fruit flavored lollipops to
enhance the fruity taste. Once the candy solution is well blended, start pouring
into the molds as shown in the photo at the left.