makes round 30-35
Ingredients
450g caster sugar
1/8 tsp cream of tartar
4 tbsp undiluted fruit cordial, such as blackcurrant, strawberry, orange or lime
sugar thermometer
Method
Arrange 30–35 lollipop sticks spaced apart on several large, non-stick baking sheets.
Place the sugar, cream of tartar and 150ml water in a heavy-based saucepan on a medium heat and bring to a gentle boil while stirring all the time.
Reduce the heat to low and simmer for 20–25 minutes without stirring, until the temperature on a sugar thermometer dipped into the mixture reads 143°C.
Stir in the cordial just before the syrup reaches this temperature (after 15–20 minutes). The mixture will bubble up, so be careful as it is very hot.
Once the correct temperature has been reached, remove the pan from the heat and, working quickly, spoon small pools of the syrup onto one end of each lollipop stick and allow to set for about 5 minutes, until hardened.
If you wish, wrap the lollipops in cellophane and tie with string as soon as they have cooled and hardened, to prevent them from absorbing moisture. Store them in an airtight container in a cool, dry place for up to a week.
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