Recipe courtesy of Richard Ruskell
Bloody Suckers
- Level: Intermediate
- Yield: 24 lollipops
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
Lollipops:
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon pure lemon extract
Yellow food coloring
Lollipop sticks
"Bloody" Caramel:
4 cups light brown sugar, firmly packed
One 14-ounce can sweetened condensed milk
1 cup butter
1 cup light corn syrup
1 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon red food coloring
Directions
- For the lollipops: Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan over medium-high heat. Insert a candy thermometer and stir until sugar dissolves.
- Allow to boil, without stirring, until mixture reaches 295 degrees F (hard-crack stage). Once the candy reaches 295 degrees F, remove it from the heat. Stir in the lemon extract and food coloring to desired color.
- Spoon the candy onto a nonstick silicone sheet, making a quarter-size circle. Lay a lollipop stick on the syrup and press into the lollipop. Twirl the stick so it is completely coated in syrup. Continue until you have all the lollipops made.
- Allow to cool completely. Set aside while you make the caramel.
- For the caramel: In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, butter, corn syrup and salt. Bring to a boil, stirring constantly. Cook the caramel to 234 degrees F. Remove from the heat and stir in the vanilla and red food coloring. Allow to cool off the heat.
- Dip the "suckers" until they are half coated in caramel. Put them back on the silicone baking sheet to set up. If the caramel is too thin, wait a few minutes to let the caramel set and re-dip the "suckers".
- Store in a cool, dry container. Do not refrigerate.