We’re reaching all the way back to 1914 for this delightful butterscotch recipe and using it to make lollipops.
Watch the video here.
INGREDIENTS
3 cups of light brown sugar
1/2 cup of water
A pinch cream of tartar, to help control crystallization
3/4 of a cup of melted butter
And 1 teaspoon of lemon extract
SUPPLIES
A large pot
A spatula
A thermometer
A lollipop mold, with sticks and wrappers.
A spoon
DIRECTIONS
Prep the molds by giving them a quick hit of cooking spray. Wipe the cavities with a paper towel, leaving just a thin film of oil.
Insert the lollipop sticks into the molds and set them aside.
Place the sugar and water in a large pot and heat, stirring occasionally, until the boiling point is reached.
Add the cream of tartar.
Cover the pot for a minutet to wash any crystals from the sides of the pot.
Remove the cover, then cook to 310°.
Add the melted butter and lemon extract and remove from heat when blended with the sirup.
Spoon the mixture into the molds.
Leave them on the counter to set, then remove the lollipops from the mold and wrap them up.
