Plum Lollipop
This lollipop came up with when I was boiling syrup to make caramel pudding yesterday. There was a chain West Point store selling it here before. Later, I went to buy it several times but couldn't get it, so I thought about making it myself. There is a plum in the middle, which is sweet, salty and sour, and is very delicious. Did everyone eat it often when they were young? I miss it so much!
Recipe Recommendations
- fine sugar 75 grams
- water 30 ml
- preserved plum of 4
- sweet and sour
- other
- half an hour
- ordinary
Steps for Plum Lollipop
1
Ingredients: 75 grams of fine sugar, 30 ml of water, 4 prunes, molds, toothpicks (I made 4 of this amount).
2
Materials are ready.
3
Brush the inner wall and bottom basin of the mold with a layer of oil and fasten it. Press the toothpick with the mold and extend to the middle of the mold. Place the plum blossoms in the center of the mold.
4
Boil syrup...
5
Put water and sugar into a milk pot at one time and cook over low heat.
6
Until the syrup turns slightly yellow, leave the heat and pour into the mold immediately.
7
Allow to cool and remove the mold.Plum Lollipop Make Tips
1. Use fine sugar; coarse sugar tends to crystallize easily. Put the sugar in all at once, otherwise it will also crystallize;
2. You can decide how long to cook the syrup. If you cook it until the color is darker, it will have a caramel flavor and taste delicious, but be careful not to let it become bitter;
3. You must grease the mold, otherwise it will be very painful to unmold;
4. There are many types of preserved plums in supermarkets; personally, I find the salty ones yield the best flavor.
5. It will start to crystallize again after half a day, becoming like lumps of white sugar, so eat it up early!