I’m so happy to announce that my newest cookbook, Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar, is about to be published! I’ve spent so much of the last couple years dreaming about, researching, and testing out lollipops, so I’m very glad to finally be able to share it all with you!
Lollipop Love explores the classic sweet on a stick – it’s all about cooking sugar. if you’ve been afraid of working with sugar, I hope you’ll see that it’s surprisingly straightforward and not difficult at all. I can now bang out a batch of lollipops in less than half an hour. Once you have the basic lollipop down, it becomes a great canvas for playing with flavors, colors, and decorations.
The cookbook also take a look at caramel and chocolate lollipops – you can never have too many sweet treats on a stick! There’s a fantastic honeycomb toffee lollipop, and a chocolate dipped peppermint cream lollipop that’s like peppermint patty pops. Plus I have some quirky lollipops thrown in, like agave lollipops made with agave nectar or beer lollipops (needed hubby to taste test those!) It was hard to stop at only 40 recipes, since once I got started there were so many other flavor combinations I wanted to try out!
So please, if you or anyone you know would like a little sweetness in their life, take a look at Lollipop Love. You can preorder it on Amazon, and it should start showing up in bookstores very soon.
I’ll be sharing some more recipes and lollipop tidbits over the next few months. In the meantime, to whet your sweet tooth a little more, here is one of my favorite recipes from Lollipop Love – Fleur de Sel, Lavender, and Caramel lollipops. This is my take on salted caramel: a rich, chewy, buttery disc of caramel lightly scented with lavender. It makes me think of spring, which is why I picked this recipe to feature first. You can use any lollipop mold, but I like to keep these smaller, around 1 1/2″ in diameter, since the caramel is so rich. It also makes the perfect size for little kids, as Isabelle demonstrates.
Thanks for all your support and kind words. I’m looking forward to getting very sweet!
- 1 cup (200 g) sugar
- 1/4 cup (60 ml) light corn syrup
- 2 tablespoons water
- Fleur de sel
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon dried lavender buds
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into 4 pieces
- Spray lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
- Combine sugar, corn syrup, and salt in a large, heavy saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 300°F, hard crack stage. Immediately remove saucepan from heat.
- While sugar is cooking, heat cream, lavender and vanilla in a separate small saucepan just to a boil. Turn heat down to low just to keep cream warm.
- Remove cooking sugar from heat and strain cream into sugar slowly; be careful as the mixture will boil up vigorously and settle back down.
- Add the butter a few pieces at a time, stirring to fully melt and incorporate.
- Divide the mixture among the prepared molds. Let lollipops cool and harden, about 15 minutes, before removing from the molds.
- Store wrapped in cellophane bags twist tied shut, in a cool dry place for up to one month.