How made gluten free lollipops?!
Answers: recipes please!
* Lollipops
? 1 cup sugar
? 1/3 cup corn syrup
? 1/2 cup water
? 1/4 teaspoon cream of tartar
? 1/4 to 1 teaspoon flavoring
? liquid food coloring
? 1 to 2 teaspoon(s) citric acid (optional)
? a nonstick or enameled saucepan, preferably with a spout
? a wooden spoon
? lollipop molds (either metal or white plastic hard-candy molds)
? lollipop sticks or wooden skewers cut in half
? a candy thermometer
? a pastry brush
? cooking oil spray
? parchment paper
? a cookie sheet or marble slab
? plastic wrap or cellophane bags for wrapping finished lollipops
? twist ties, ribbon, or cellophane tape for wrapping finished lollipops
Direction
1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you're using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.
2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.
3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.
4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300° F (hard-crack stage).
5. Remove the pan from the heat immediately and let the syrup cool to about 275° F before adding flavor, color, and citric acid (adding it sooner causes most of the flavor to cook away).
6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you're not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it's covered with candy. (It helps to have a friend do this since you need to work quickly.)
7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place.
#Try unlikely matches of color and flavor (blue orange-flavored pops, green cherry-flavored pops, red grape-flavored pops)
ENJOY :-)
make a normal lollipop, but without wheat or gluten in it.............
This is an ancient family recipe. It was handed down 4 generations from my mom's side of the family. Enjoy!!
Ingredients
2 cups sugar
1/8 teaspoon cream of tartar
2/3 cup water
any desired flavoring
any desired food coloring
Directions
1Combine sugar and cream of tartar with water.
2Stir until completely dissolved.
3Boil mixture until it reaches 290°.
4Add the amount of flavoring and the amount of coloring you wish.
5Test by dropping a small amount of the candy into cold water.
6If it forms immediately then it is ready.
7Remove from heat and pour into greased molds.
8When it is partially cooled, add wooden sticks to the center.
9Let cool off completely.
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Well since gluten is a wheat product and I have never seen a lollipop made with anything but sugar and water and some essential oils I think by their nature lollipops are gluten free.
If you made a lollipop with gluten that would be a very spongy and weird lollipop!