|Food Lover's Introduction to Britain|
|by Francis Bissell|
A guidebook and cookbook for anyone wishing to savor the traditional specialties or fresh innovations associated with British cuisine.
Tip: Try candy lollipops for more results.
Results 1 - 10 of 10 for hard candy lollipops
In a saucepan, ... solidify into a hard sugary lump. Mold ... in Pam-sprayed hard candy molds. Work fast. ... sucker sticks in molds before pouring mixture.
In a heavy ... sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan ... used to make lollipops. Arrange lollipop ... butcher's string or raffia.
In large bowl, ... a layer of candy pieces. For best ... cooled and are hard, peel from foil and pull off any foil that has stuck to them. Eat and enjoy!
Cover cookie sheet with tin foil. Sprinkle flour on cloth. Roll out dough on cloth 1/4 inch thick and cut into thin strips. Make pictures with strips ...
Turn oven to 375 degrees. Grease cookie sheets if necessary (check cookie mix package). Prepare cookie dough according to directions on package. Roll ...
Mix butter, shortening, ... openings with crushed hard candies. Bake at 350 degrees for 7-8 minutes. Let cool for 5 minutes before removing from cookie sheet.
Combine sugar, water ... in a jar. Hard Candy Lollipops: Make 1 ... move the mold; it will be VERY hot. Let set until cool and turn upside down to release.
Combine sugar, corn ... degrees on a candy thermometer. (A teaspoonful ... threads that are hard and brittle when ... Pour as many lollipops as you can ... slide off cookie sheet.
Butter sides and ... Bring to a hard crack stage, 300 ... sheet and pour candy from a buttered ... gets too hard, set back on low heat until it softens.
Use 1/8 to ... to 300 degrees (hard crack stage). Remove ... to cool until candy is set. Remove clip then remove mold from lollipop. Set lollipop ... dust with powdered sugar.
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