Lavender sugar
Great in shortbread, sprinkled over a sponge or stirred into berries, give jars of lavender sugar as gifts or wedding favours
Peppermint lollipops
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes about 40 - easily doubled or tripled
Skip to ingredients
- 500g granulated sugar
- 1 tsp creamof tartar
- 200ml water
- 2 tsp peppermint essence
- green food colouring
- 40 plastic lollipopsticks, or wooden skewers cut into short lengths
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the ‘hard crack’ stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour – start by adding just one drop at a time.
step 2
Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper – roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won’t be as even so set it aside for a minute. Set lollies until hard.
step 3
To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.
