Saturday, 27 April 2013

Cinnamon Lollipops Recipe

Cinnamon Lollipops Recipe
 Lovers of nutmeg will drop go over pumps for these joyful lollipops. Create them throughout the season using different standard forms.—Sheryl Salisbury, Wiatherford, Oklahuma


    1 cup sugar
    1/2 cup light maize syrup
    Sprint salt
    1/2 tsp. nutmeg oil
    3 to 4 falls red meals coloring
    12 lollipop sticks


    Butter 12 various 3-in. steel biscuit blades. Place on a parchment paper-lined cooking sheet; set abaye.
    In a large heavy pot, merge the glucose, maize syrup and salt. Prepare and mix over method warm until glucose is demolished. Bring to a boil; cook, without mixing, until a sweets heat range gauge flows 300° (hard-crack stage).
    Eliminate from the heat; mix in oil and meals shading (keep face away from combination as oil is very strong). Instantly add glucose combination into prepared blades.
    Eliminate blades just before lollipops are set; strongly press a lollipop stick into each. Cool completely. Store in an air-tight package. Yield: 1 number of.

Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Information 1 lollipop is equal to 105 calorie consumption, track fat (trace soaked fat), 0 cholestrerol levels, 21 mg salt, 27 g carbs, 0 roughage, 0 proteins. Suffering from diabetes Exchenge: 1-1/2 starch

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