How do you make Martha Stewart lollipops?

Directions

1. Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat.
2. Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes.

What does cream of tartar do in lollipops?

The cream of tartar behaves as an interfering agent and keeps the sugar crystals from bonding, which prevents crystallization. No sugar crystals means our finish products are clear stained-glass looking lollipops.

How do you fix sticky lollipops?

To stop hard candy from sticking together, coat the candy in a thin layer of cornstarch. The cornstarch will absorb any excess moisture from the air, protecting the candy. Next, put the candy in an airtight glass container. Glass is better than plastic because it’s not permeable to air vapor.

What can I use in place of light corn syrup?

You swap in one of these ingredients instead, that’s what.

• Sugar and Water. For each cup of light corn syrup, substitute 1 cup granulated sugar dissolved in ¼ cup warm water.
• Honey.
• Agave Nectar.
• Brown Rice Syrup.
• Golden Syrup.
• Cane Syrup.
• Maple Syrup.

Why is my hard candy not clear?

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If using the stove-top recipe, add liquid food coloring when sugar syrup reaches 260ºF.

Why is there white stuff in my lollipop?

Cream of tartar, or potassium bitartrate, is a fine white powder that is a by-product of the wine-making process. It’s derived from argol, or tartar, which forms naturally during the fermentation of grape juice into wine and is deposited on the sides of the wine casks.

Is cream of tartar the same as bicarbonate of soda?

Anyway, cream of tartar is tartaric acid, traditionally a byproduct of the wine industry. That’s tartaric acid. Baking soda is sodium bicarbonate and can form naturally around mineral springs but is usually made by a chemical reaction. It is alkaline.

How do you keep candy from sticking to molds?

Store them in a sealed container at room temperature. Make sure to place each chocolate piece on a small sheet of wax paper so that the pieces don’t stick together. – There are many brands of chocolate molds/candy molds out there.

How do you make lollipops without a thermometer?

Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Every few minutes, drop a small spoonful of syrup into the cold water. Let the candy cool for a second, then form it into a ball with your hand.

Why are my lollipops so sticky?

Why is my hard candy soft and sticky? The simple answer is that there is too much moisture in your candy. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

How do you stop isomalt from being sticky?

Place a few silica gel packets into the Isomalt storage container, to extend shelf life and to prevent moisture from making the Isomalt sticky.

What are the ingredients in a Martha Stewart Lollipop?

Lollipops – Ingredients 1 2 cups granulated sugar. 2 1/2 teaspoon cream of tartar. 3 2/3 cup corn syrup. 4 1/8 teaspoon gel food coloring in desired color. 5 2 teaspoons pure lemon extract. 6 (more items)

What’s the best way to make a Halloween Lollipop?

Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar.

How to make lollipops with cream of tartar?

Place a large heatproof glass measuring cup with a spout in oven. In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan.

How to make a smoothie with Martha Stewart?

Ingredients: 1 cup granulated sugar. 1/4 cup light corn syrup. 1/4 cup water. 1/4 teaspoon cream of tartar (a Martha Stewart touch. You don’t have to, but the cream of tartar makes the finished sucker smoother and more professional looking) 1 teaspoon flavoring oil. 1 gram cannabis concentrate. 2-3 drops coloring