I love the idea of making things from scratch. Like, from scratch scratch, as in I-want-a-sheep-so-I-can-make-my-own-yarn scratch. But since owning a sheep is not feasible at the moment, I resorted to making lollipops from scratch, like, you know, from sugar.
I’ve been a fan her blog for years, and I admire her so much that I even asked her to be my friend on Facebook. And I jump up in joy, like a teenage girl at a boy band’s concert, when she occasionally leaves me sweet comments. Her stunning photography and warm writing style makes me feel like I’m reading a beautiful spread on a glossy magazine while sipping tea in Jardin du Luxembourg in Paris.
Despite the fact that this was my first attempt at making candies from scratch (I’m made caramel but never hard candies), I think they turned out pretty well. Working with sugar was a little scary because the liquid can get really, really hot (up to 300 degree F), but I managed not to burn myself or turn the sugar into caramel (or worse, to a black tar). Pouring the liquid into a mold was a bit of a challenge, especially because you have to work very quickly, but it got easier by the third or forth cavity.
The only mistake I made was using a flavor oil. I used a strawberry flavoring liquid I purchased from LorAnn Oils and it created a slightly medicine-y taste. I think I put too much but I think I’ll be sticking to natural flavors going forward.
I tried out another recipe from the book the other day. This time, I tried the Peach Iced Tea Lollipops recipe. Instead of the peach tea, I used Rose Royal black tea from my favorite tea house, Lupicia. I brewed two tablespoons of tea leaves with a cup of hot water and mixed that with sugar. I LOVED the flavor (reminded me of the candy version of a popular Japanese tea, Gogo no Kocha, or Afternoon Tea). I might reduce the tea leaves to one tablespoon instead of two next time since the brew came out pretty strong.
I hope you pick up the book and start making some delicious homemade candies free of artificial ingredients!