Saturday, July 14, 2012

Champagne Lollipops


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:

Ingredients:
  • 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
Directions:
  • 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.

    Tips:
    • - 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.



6 comments:

  1. Hi there at what point did you add the sparkles. Do you know what brand those edible stars are. Thanks Elley

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    Replies
    1. Sorry just saw the brand but still not sure when to put them in Elley

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    2. Hey Elley :), you can mix them in with the champagne!! Since it is basically clear you can put them in quickly, just don't put it in when you're boiling the mixture b/c you'll melt the stars! Let me know how yours come out! :)

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    3. Thanks Christi with the last tablespoon. Will let you know just waiting for my moulds and glitter to arrive. The girls at work are keen to taste test :)

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    4. Hi Christi finally got round to making a batch and my mixture was very dark. Have I burnt the sugar???? Are you on facebook? My profile is Elley Yarroll. The stars held their shape well but my noulds were a bit dud so will have to jump on line snd get some others.

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  2. Hi! Do you know how long these will last? If I make them a month or two in advance of a wedding, do you think they will be good still? Thanks!

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