I found these liquor lollipops on Preston Bailey.com and instantly wanted to make them. The stars in these lollipops are Wilton's edible glitter. Bailey's listed these as wedding favors, but I want to make these for my aunt's bridal shower. Bailey's didn't give the recipe :(, but luckily I think I found one that will work :).
Leites Culinaria has a recipe for liquor lollipops so I'm going to choose champagne as the liquor. Here is Leites' recipe:
- 1/4 Cup and 1 Teaspoon Champagne (or other liquor)
- 2 Tablespoons Cold Water
- 3/4 Cup Sugar
- 3 Tablespoons Corn Syrup
- 1/8 Teaspoon Salt
- 1. Use a lollipop mold or a silicone mat on a baking sheet.
- 2. Mix together only 1/4 cup of the champagne, and the water, sugar, corn syrup, and salt in a saucepan until all of the sugar is wet.
- 3. Bring the mixture to a boil over medium heat, stirring occasionally. Then boil to 300°F (149°C) without stirring.
- 4. Remove from the heat, and, working quickly, mix in the remaining 1 teaspoon of champagne. Still working with haste, drop the syrup into either lollipop molds or onto a silicone mat.
- - If using lollipop molds, quickly drop the syrup from the tip of a large spoon into the cavities of the lollipop molds. Place a lollipop stick in the center of each disk, and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.
- - If using a silicone mat, quickly drop the syrup onto the silicone mat so that it forms 2-inch disks and immediately after plopping the syrup on the sheets place a lollipop stick in the center of each disk and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.
- 5. Peel the lollipops from the molds or silicone and store in an airtight container, preferably at least overnight to allow the flavors to develop, until ready to indulge.