Homemade Chamomile lollipop

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Chamomile is one of the most ancient medicinal herbs known to mankind.  Nearly end of fall, my Chamomile blossoms !  To celebrate I’ve made a special treat with this delightful autumn flowers. Let’s enjoy Chamomile in new and interesting ways with this creative recipe instead of drinking Chamomile tea.

Ingredients 

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( White ) ( Makes 10 )

  • 100 g Caster Sugar
  • 40 g Corn Syrup
  • 40 ml Water
  • Pinch of Sea Salt
  • 30 Fresh Chamomile flowers ( can substitute with dried chamomile from tea bag )

( Yellow ) ( Makes 10 )

  • 110 g Demerara Raw Cane Sugar
  • 80 g Maltose
  • 80 ml Water
  • Pinch of Sea Salt
  • 30 Fresh Chamomile flowers

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Candy Mold 

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  • 200 g Icing Sugar

Special Equipment

  • 20 x 30 cm Baking Tray
  • 20 lollipop sticks
  • Candy Thermometer

Preparation 

1. To make your own candy mold, pour icing sugar into a baking pan with a lip.  Create indentations with the bottom of a glass ( about 3 cm diameter ) or other flat-bottomed object. Set aside.

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2. Stir together the sugar, corn syrup and water in a small saucepan and clip a candy thermometer to the side of the pan. Bring the mixture to a boil over high heat. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage 150°C. Remove pan from heat.

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3. Work quickly, drop the candy mixture into molds to about 2/3 full. Carefully place a chamomile flower face down on the hot candy. Quickly pour just enough hot candy over the flower to cover the backside, encasing it completely in the candy.  Place a lollipop stick in the candy.  Allow the candy to harden, then remove from molds.

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4. If using icing sugar to mold, you may choose to rinse off the excess sugar under a thin stream of warm water – either way, the flower will become more visible once the lollipop is being enjoyed. If you don’t eat immediately, don’t rinse with water until you do, wrap with a plastic bag and it can be kept for up to 2 weeks.

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Tips 

  • Organic rose, lavender, jamine, osmanthus, garden nasturtium are also available. Eat only those flowers you are positive you can identify.  Use organic, pesticide-free plants from nurseries and herb shops that offer organically grown flowers. Pick them from organic garden or your own.
  • You can also use the dried one. Just remind that the decoration should not contain water.
  • If you don’t mind the shape of lollipop is not a perfect circle, you can pour the candy mixture directly to the baking sheet to form circles. Space the lollipops 2 ~ 3 cm apart to guarantee they don’t run into each other.

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28 thoughts on “Homemade Chamomile lollipop

  • Monday August 21st, 2017 at 10:35 AM
    Permalink

    请问如果棒棒糖变硬了后表面粘粘的是什么原因呢?温度计测糖浆已到达150度了。

    Reply
  • Saturday August 12th, 2017 at 02:38 AM
    Permalink

    請問我自己試做花朵都會捲曲的很嚴重,
    如何能夠讓花朵不捲曲呢?

    Reply
    • Monday August 14th, 2017 at 10:06 PM
      Permalink

      糖漿分兩次煮
      第一次倒模後
      把花朵朝下輕放上,用夾子輕輕按入裡面
      然後煮第二次糖漿覆蓋
      糖漿很熱
      操作時要小心

      Reply
      • Wednesday August 16th, 2017 at 12:20 AM
        Permalink

        請問第2次的糖漿溫度也是一樣煮到150ˇ度就直接倒入嗎?

        Reply
        • Friday August 18th, 2017 at 03:55 PM
          Permalink


          花朵要嵌入第一次的糖漿裡面
          不直接接觸高溫的糖漿就不會捲曲

          Reply
          • Sunday September 10th, 2017 at 11:12 PM
            Permalink

            老師 想跟你請教
            把花朵嵌入糖時,糖的溫度會是幾度,
            花朵才不會捲曲呢?
            我目前是在糖130度的時候到出來,再將花朵嵌入。
            不過花瓣還是些微的捲曲泛黃。

          • Tuesday September 12th, 2017 at 01:15 AM
            Permalink

            糖溫是不能減的
            直接影響糖果的硬度
            倒糖後可以放涼一會才嵌入花瓣
            嵌進去後有一層糖漿阻隔
            第二次倒糖就會接觸到花瓣

  • Thursday May 25th, 2017 at 07:03 PM
    Permalink

    肥丁姐,可以做各种天然水果口味的硬质棒棒糖吗?可以的话,教教我们大家,特别希望可以做出无添加的各种水果味的棒棒糖,呵呵,谢谢?

    Reply
    • Thursday May 25th, 2017 at 09:13 PM
      Permalink

      可以試試把清水換成果汁
      不過高溫熬煮至 150 度
      恐怕果汁會變味

      Reply
      • Friday May 26th, 2017 at 02:24 PM
        Permalink

        我试过清水换成果汁,好像根本无法扛到150度?,我慢慢等你有回头时间试验出来?,我来学习,我自己完全没办法?

        Reply
        • Friday May 26th, 2017 at 04:54 PM
          Permalink

          有加糖嗎?
          水的沸點只有100度
          如糖的濃度不夠,就沒法升溫

          Reply
  • Thursday October 27th, 2016 at 04:45 PM
    Permalink

    您好,如果不加洋甘菊,想用一些食用色素加點顏色,
    請問這種放冰箱能放多久?

    Reply
    • Thursday October 27th, 2016 at 04:52 PM
      Permalink

      人造食素肥丁不鼓勵用
      糖自己本身就有防腐特性
      硬糖可以不用放進冰箱
      如果天氣太熱,糖果有溶化跡象
      才需要放進冰箱

      Reply
  • Wednesday September 14th, 2016 at 06:32 PM
    Permalink

    请问为什么我做好糖后第2天就融化了, 有方法保存久吗?

    Reply
    • Wednesday September 14th, 2016 at 08:06 PM
      Permalink

      夏天溫度太高了
      冰箱保存

      Reply
  • Sunday May 8th, 2016 at 07:50 PM
    Permalink

    如果不加水麥芽,只有白砂糖和水加熱可以嗎?

    Reply
    • Sunday May 8th, 2016 at 08:22 PM
      Permalink

      不加水麥芽,糖漿高溫煮過後容易反砂或出現結晶,糖果不會晶瑩剔透
      水麥芽可用麥芽糖代替

      Reply
  • Saturday March 5th, 2016 at 08:11 AM
    Permalink

    材料說是用水麥芽 Starch syrup,但做法 2寫著是玉米糖漿,2種材料是一樣的嗎?
    謝謝~

    Reply
    • Saturday March 5th, 2016 at 09:23 AM
      Permalink

      兩者性質差不多,都是澱粉提煉的糖漿,水麥芽用穀類提出澱粉、玉米糖漿用玉米
      兩者都可適用於食譜

      Reply
      • Monday March 7th, 2016 at 01:05 PM
        Permalink

        明白 謝謝~

        Reply
  • Thursday February 25th, 2016 at 05:44 PM
    Permalink

    效菊花可以吃吗?

    Reply
    • Thursday February 25th, 2016 at 06:07 PM
      Permalink

      應該不可以,巿售的有農藥,體積也太大了

      Reply
  • Wednesday February 24th, 2016 at 08:31 PM
    Permalink

    花墟可有食用花既盆栽?

    Reply
    • Wednesday February 24th, 2016 at 10:23 PM
      Permalink

      香港很少人有吃花的概念,食用花盆栽應該很難找,可以買種籽回去自己種

      Reply
  • Wednesday February 24th, 2016 at 11:25 AM
    Permalink

    小清新棒棒糖?

    Reply

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