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Why I love Holland so much.Posted: 19 May 2006 Posted: 24 Sep 2007 Posted: 22 Sep 2007 Posted: 21 Sep 2007 Posted: 06 Sep 2007 Posted: 26 Jul 2007 Posted: 23 May 2007 Posted: 23 May 2007 Posted: 19 May 2007 Posted: 20 May 2007 Posted: 20 May 2007 Posted: 19 May 2007 Posted: 01 May 2007 Posted: 24 Apr 2007 Posted: 19 May 2006 Posted: 19 May 2006 Posted: 19 May 2006 Posted: 04 Mar 2006 Posted: 13 Feb 2006 Posted: 13 Feb 2006 |
Lollipops.
Category: Favourite sweet and toffee recipes. | Posted: Sat Jan 21, 2006 11:43 pm l lb 1 oz granulated sugar 4 ozs liquid glucose (sold in chemists) 7 fluid ozs water Food colouring and flavouring to choice Wooden sticks. Place the sticks on sheets of grease-proof or non stick paper, spaced well apart. Put water and sugar into a heavy pan, over a low heat, until the sugar is dissolved. Skim of the white scum from the surface and stir in glucose. Partially cover pan and boil rapidly for a few minutes until a little of the mixture can be dropped into cold water to form hard (but not brittle) threads. (284 degrees F/144 degreesC on a sugar thermemeter.) Add colouring and flavouring to taste. Return to heat until mixture (tested again in cold water) seperates into brittle strands. (312 degreesF/155 degreesC.) Remove pan from heat and allow to stand for a couple of minutes before carefully pouring or spooning over the sticks to make lollipop shapes. When completely cold remove from the non stick or grease proof paper and wrap individually in clingfilm. This blog entry has been viewed 57 times
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