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Making Lollipops; cooking liquids & time & moulds & candy thermometres watch

    • Thread Starter

    (1) Instead of using all the liquid during the cooking stage, is it possible to add half the liquid during cooking and a quater-half after it's been taken off the stove.

    eg. if the recipe called for 400 ml of water, could you use 100-200ml cup when cooking the syrup (making a thicker syrup), adding the rest of the water after it's been taken off the heat (at the same time you'd normally add the colouring/flavouring).

    (2) How long do the lollipops take to harden? Do they have to be hardened in the fridge or do they just air dry?

    (3) Is it possible to make them in ice cube moulds or do you have to buy specialist lollipop moulds? If so, where can I buy them in London?

    (4) Where can I buy a candy thermometre? Are there any mainstream places like Asda, Tesco etc where I can buy one?

    Can't remember,but I watched a few minutes of some show where the lady was making lollipops and marshemellows.

    I can't answer all of your questions, but the lollipops do go hard themselves in a matter of minutes outside. The thermometre, well she used a normal one.
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