Ginger Lollipops

ginger lollipopsIt’s almost Halloween and that means … candy! I know it’s not baking but I had never successfully made candy before and I like a challenge. I found a recipe using simple, natural ingredients (read – no corn syrup) so I gave it a whirl.

A few tips about candy making: 1) Set aside some time to make this and be patient. The process of heating the sugar mixture seems slow but it will happen. 2) Do not leave the pot unattended. I attempted candy making once years ago, but each time I did I got distracted and ruined it. My recent attempt at Halloween candy met with the phone ringing and then the door ringing seconds later. I was mere degrees from the correct temperature so I wisely ignored both. Shortly thereafter the honey smell became very strong and then instantly I hit the right temp. A few seconds later and it would have burned. 3) Wash the pot and utensils immediately after pouring the mixture into the molds. I washed the pot and thermometer quickly after pouring but I forgot the spoon for a few minutes. Getting the now-hard candy off of the spoon was more difficult than you would imagine. 4) This recipe makes 20 round lollipops, but molds vary. I had a tray with parchment paper at the ready for pouring out the overage. Do not use the extra to overfill the molds. Overly full molds are a pain to unmold.

In case you’re still wondering about cooking candy and not baking, I can let you know that my chocoholic taster was very enthused with the finished product in spite of the lack of chocolate.

Ginger Lollipops adapted from achs.edu
vegetable oil, to grease molds
candied ginger, chopped very fine
2 cups organic sugar
2/3 cups agave nectar
3/4 cup water
10 drops organic ginger (Zingiber officinale) essential oil
Use oil to grease lollipop molds. Drop a few pieces of candied ginger into each mold. Insert lollipop sticks and set aside. In a heavy-duty saucepan, combine sugar, agave and water. Insert candy thermometer, making sure not to touch bottom of pan. Cook at medium heat, stirring until ingredients are dissolved. Check pan occasionally to make sure mixture is not bubbling over.
Once thermometer reaches 300F, remove from stove. Once bubbling subsides, add ginger essential oil. Stir well. Pour mixture carefully into molds, making sure sticks remain secure. Let cool before removing from molds. (If lollipops are difficult to remove, briefly run hot water over back of mold tray.) Place in plastic bags or plastic wrap.

Until next time, happy un-baking!

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2 comments on “Ginger Lollipops

  1. These would be really neat!

    Like

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