Tuesday, 6 August 2013

Coffee Lollipops (Coffee on a Stick)

Yield: 8-10 lollipops

You wil need:
  • 1 cup sugar
  • 1/3 cup freshly brewed espresso or very darkly brewed coffee -the stronger the coffee, the better!
  • 1 tbsp light corn syrup
  • 1/4 tsp unsweetened cocoa powder (not dutch process)
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • White vegetable shortening for greasing pan 
  • 8-10 Lollipop sticks
How to:
  1. Grease two metal baking sheets with white vegetable shortening. Stagger lollipop sticks on the sheets to give the candy plenty of room to spread when you pour the hot mixture.
  2. In a medium saucepan, combine the sugar, espresso or dark coffee, corn syrup, cocoa and cinnamon. Place over medium heat stirring until the sugar has dissolved. Clip a candy thermometer to the side of the saucepan and heat until the mixture reaches 290 degrees. 
  3. Remove pan from heat and stir in vanilla. Mixture may sputter and bubble a little. Using a metal (or heatproof) 1 tablespoon measure, dip out candy by the heaping tablespoon and pour over end of lollipop stick. Let cool at room temperature until hardened. To remove lollipops from the baking sheet, gently push the candy with your fingers or a spoon to SLIDE the candy off the edge of the baking sheet. Do not try to lift it.
  4. Wrap in cellophane candy wrappers or store in an airtight container. Will stay fresh for 1 month.

Variation: Mix 1/2 to 1 teaspoon of espresso powder in the 1/3 cup hot coffee before adding it to the saucepan. I loved this highly caffeinated super-strength treat!