Lollipops are pretty much the best thing about childhood – or, at least, far up there on the list, you know, on par with not having to pay bills and stuff.
But if you are feeling a bit like adulthood is not nearly
half as fun, fear not, mamas, we have just gone and discovered something that will make being all grown up seem so much better.
Say hello to tequila lollipops.
That is right. Lollipops made with tequila is clearly the sweet treat we have all been dreaming of our entire adult lives, and now it is finally happened. On the amazing foodie blog
Sugarandcloth.com, we have come across the recipe that will forever change the way we feel about sweet treats. And alcohol. And life in general.
Fancy making some for all your gal-entines this Valentine? (Or, you know, for yourself, because, well, tequila!) Here you go:
Homemade DIY Spiked Lollipops
Ingredients
- 1/4 cup of hard liquor, (tequila is perfect)
- 3/4 cup water
- 3 cups sugar
- 1/2 cup corn syrup
- Splash of flavoring, we used peppermint (optional)
- Silicon mats (you get these in bakeshops on online at the likes of Amazon or Lakelands.co.uk)
- Candy thermometer (again, easily available from bakeshops on online at the likes of Amazon or Lakelands.co.uk)
- food coloring of your choice
Here is how you do it
1. Lay down silicon mats to use to pour the lollipops once they’re ready.
2. Stir together the water, sugar, and corn syrup in a saucepan until just mixed, then let the mixture come to a boil
without stirring it at all. Continue testing with a candy thermometer until it reaches 160 degrees Celcius.
3. Once it’s reached 160 degrees Celcius, add in the liquor, give it a very quick stir to mix, and then let it reach 150 degrees again.
4. Remove from heat and spoon onto the silicon mat, while quickly making a swirl or two with food coloring dipped on the end of the lollipop stick, then lay the stick in place to cool. (You want to heat the liquor as little as possible so it doesn’t boil out all of the alcohol.)
The mixture should be solid within 10-20 minutes. If it doesn’t completely harden, it didn’t reach the hard crack phase, meaning, you will need to adjust to cook it longer.
