Making Candy Lollipops and Spirals with Sherbet Filling: A Step-by-Step Guide

Welcome to How To Cook That, I'm Ann Reardon, and today we are making our own candy lollipops, spirals, candy with a pattern on the inside, and sherbet-filled candies. To make these delicious treats, you will need some sugar, glucose syrup, water, and cream of tartar.

First, let's start by combining the sugar and water in a pan with the glucose syrup. Place this mixture over high heat to ensure it reaches the correct temperature. If you notice any sugar crystals forming on the sides of your pan, simply wash them down using a wet pastry brush. Once your mixture has reached 150C or 302F, turn off the heat and stir in the cream of tartar.

Now that we have our basic mixture ready, let's move on to creating each type of candy individually. For sherbet-filled candies, add yellow food coloring to the mixture and stir it through. Pour this mixture into a warm tray lined with baking paper, making sure to protect your hands from the heat by using silicone gloves and cotton gloves underneath them. To make these candies, fold in the edges towards the center of the hot sugar, then lift and begin pulling it outwards to create a shiny, opaque texture.

As you continue to pull and stretch the candy, you will notice that it becomes more translucent and eventually reaches your desired level of shine. If you want a transparent finish, simply don't pull the candy much at all. Once you've achieved the perfect shade, place the candy back in the tray, flatten it out as much as possible, and then warm it up again in the oven to make it easier to shape into a rectangle.

Now that we have our rectangular candy base ready, let's add the sherbet filling. Take one half of the blue-colored candy and pull it, stretch it, and twist it until you achieve an opaque and shiny finish. For the red half, simply leave it untouched without pulling or stretching. Keep repeating this process for the other half of the blue candy, pulling it further into two long snakes.

Once you have your snakes ready, stack them together to form a square shape. This will create a unique spiral pattern on the inside of your lollipop. To achieve this effect, simply squeeze the snake together to round out the shape and then cut it into individual candies or use them as skewers for making spirals.

For an added touch, you can roll some of this mixture into balls to make round lollipops with sticks inserted into one end. By flavoring and coloring each candy differently, you can create a wide variety of treats that are perfect for special occasions or everyday snacking.

Now, let's move on to making the more intricate spirals using heat lamps, which is not strictly necessary but will make things easier. Split your mixture into three equal parts and color two of them red and one green. Pull each color just like you did before to achieve an opaque finish.

For the red section, stretch it out to create three long snakes. Return one of these snakes to the oven to warm up until it becomes soft and pliable. Then, place this snake across the top of the two other snakes, shaping them at the top into a point and adding white along each side before flipping the shape over and adding a strip down the center.

Finally, add more white so that the red is completely covered. Warm your green mixture until it becomes soft and pliable, then stretch it out to create a long strip. Place this strip across the top of the white candy and warm it in the oven until it can be bent like a piece of rubber. Using a sharp knife, carefully chop off pieces to reveal the heart-shaped inside.

To make spirals without a heat lamp, you can simply roll some of this mixture into balls and use them as skewers or individual candies. By adding different colors, flavors, and shapes, you can create an endless array of sweet treats that are perfect for any occasion.

"WEBVTTKind: captionsLanguage: enWelcome to How To Cook That, I'm Ann Reardonand today we are making our own candy lollipops,spirals, candy with a pattern on the insideand sherbet filled candies.What you'll need to make these is some sugar,glucose syrup, water and some cream of tartar.Put the sugar and the water into the pan withthe glucose syrup.Place that over high heat.If you've got any sugar crystals on the sidesof your pan then you just want to wash thosedown using a wet pastry brush.Turn your oven on to 100C or 210F and placea tray lined with non-stick baking paper into warm up.Let your sugar mixture boil until it reaches150C or 302F.Turn off the heat and stir through the creamof tartar.Now we will follow this same basic processfor all of our candies.For the sherbet filled candy add yellow foodcolouring and stir it through.And then pour that into a warm tray that hasbeen lined with baking paper.Now to protect our hands from the heat weare going to use .. silicone gloves but theseare not going to be enough so we are alsogoing to use cotton gloves underneath them.Oh, and let me show you my nails while weare here - these are one of the designs inmy own line of wraps that I'm doing with Jamberry.These ones are called YUM and they have cutelittle icecreams on them and I'll link tothem below.For those of you who asked last week whatare wraps?They are bit like stickers made out of nailpolish, and you use a little bit of heat tostick them onto your nails.And they last up to few weeks.We are going to put these ones through somerough treatment today with heat and glovesand in and out of gloves.Fold in the edges towards of the hot sugartowards the centre and then lift it up andbegin to pull it out and then fold it backin.The more you pull it, the more shiny and opaqueit becomes.If you want it to be transparent then don'tpull it much at all.Place it back in the tray and flatten it outas much as you can and then put it in theoven to warm up again.Now that it's warm you can stretch it intoa rectangle.Now usually when chefs make this sort of candythey have a heat lamp shining on the candythat keeps it warm while it's on the counterso you don't need to keep putting it backin the oven, but they are super expensiveso this is the way to do it home.Place a generous amount of sherbet down thecentre of your rectangle and then bring thesides up and around to cover it.Push down each of the ends to seal in thesherbet.Squeeze it to make a cylinder shape and thenplace it back in the oven for about 30 secondsto a minute, just keeping an eye on it becauseyou don't want to overheat it.Once you can just stretch it when it's softenough to stretch, pull the candy to makea long snake.Working quickly before it hardens make firmindents along the candy so that you are sealingin the sherbet into each one.To make lollipops we'll need a few differentcolours in the one batch.So place strips of foil along the tray andthen cover it in baking paper.Prepare the candy just like we did beforebut this time add a few drops of essence,I am using a fairy floss flavour.You can buy all different ones and then justflavour your candy.Pour some hot mixture into each of the sections.And then to get you pan clean all you needto do is fill it up with water and leave itto soak and the sugar will just dissolve off.Add food colouring to each section in thecolours that you are after for your lollipop.And then using scissors, cut along the bakingpaper so you can work with one colour at atime.Fold it into the middle and then stretch ituntil it becomes opaque.Make it into a snake and then set it aside.Repeat that with the blue.And the redAnd the yellowand the clear one as well to make it whiteThen warm them slightly again in the ovenand place them together to make a cylinderand squeeze them so that they stick together.Cut the cylinder in half and leave some tokeep warm while you stretch the other half.Twisting as you stretch so you get that prettypattern.Take a lollipop stick and poke it into oneend then wrap the mixture around and aroundpressing it into place.And you can keep going to make your lollipopas giant as you want it to be.To make the spirals remove the mixture fromthe heat and add in flavouring, for this oneI am using musk.Split it into two sections and add red colouringto one half and blue into the other.We are going to take the blue half and pullit and stretch it to make it opaque but withthe red half we are just going to leave thatand not pull it all.Keep pulling the blue half and twisting itso that you can see there the more we pullit and the more we twist it the more opaqueand shiny it becomes.Don't pull the red half just cut it in halfto make two long cylinders.Pull the blue into two long snakes too andthen stack them up to make a square.It looks a bit like toothpaste.Squeeze them together to round it out andthen cut that into two.Working with one half pull it and make itthinner into a nice thin long stick.And you can slice it while ti is warm to makeindividual candies OR to make the spirals,wrap it around a thick skewer.Once it is all the way to the end you canjust pull the skewer out and leave those tocool.See how the pink there is totally transparentbecause we didn't pull it and the blue isopaque.The other thing you can do is roll some ofthis mixture into a ball and make round lollipopsand just put a stick in one end.And you can make as many different candiesas you like just by flavouring and colouringeach one differently.And now for something which is going to behard to do without a heat lamp but I reckonwe can do it.We're going to split the mixture into threeand colour some red, leave some plain andcolour the last section green.Pull each of the colours just like we havedone before to make them opaque.And then stretch the red one to make threelong snakes, return one to the oven to warmup.And once it is soft and pliable, place itacross the top of the two red snakes and shapeit at the top into a point.Add some white along each side of that triangleand then flip it up the other way and adda strip down the centre on the top.And then finally add more white so that thered is completely covered.Warm your green, and stretch it out and addit over the top of the white so that it goesall the way around.Now you are going to need to place that backin the oven to warm it up because those twored ones are quite cold by now.And once it's warm you can just stretch thatcandy out into a long strip.Now to cut it without it shattering it needsto be quite warm so return it to the ovenuntil you can bend it like this.And then quickly using a sharp knife, chopoff pieces to reveal the little heart inside.Subscribe to How To Cook That for more crazysweet creations,Click here for the recipe and here for mychocolate truffles and here for my YouTubechannel.Make it a great week and I'll see you on Friday.\n"