Coffee Lollipops Recipes

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

COFFEE BEAN BARK

Steps:

• Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.

COFFEE LOLLIPOPS

Steps:

• Measure the glucose syrup, sugar and water on a scale and add to a heavy-bottomed pot, then set over a medium-high heat and bring the syrup to a boil.
• Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first it will bubble fast and light, then it will start to slow down and the bubbles will get slower and thicker-this means the syrup is nearly ready.
• Test the temperature of the syrup with a candy thermometer. As soon as it reaches 315-degrees F, remove the pot from the heat.
• Give the mixture a good stir, then add the pre-prepared coffee syrup, vanilla and salt. Whisk until the candy mixture no longer looks foamy and any active bubbling has stopped.
• Using care, immediately pour the syrup into a candy funnel or spouted cup and pour the mixture into the lollipop molds. Let the lollipops sit for about 30 minutes until completely cool and hard, then wrap them.
• Coffee Syrup57 grams glucose syrup 454 grams granulated sugar 8 oz. brewed espresso, hot
• In a small saucepan over medium heat, warm the glucose syrup until it liquefies. Sprinkle the sugar over the glucose and gently incorporate with a wooden spoon. Once the sugar has melted, increase the heat to medium-high and cook the mixture until it is a rich caramel color. Remove from the heat and add the hot espresso, then whisk well to combine. Allow to cool then transfer the syrup to an airtight container. Store in the fridge up to six weeks.