This recipe is part of my campaign to get some candy back in my life, although in all likelihood, at a much reduced rate of intake than was so prior to the corn thing. To start out with, I used a recipe for No Corn Syrup Lollipops from Snappyliving.com, but since I can’t use artificial flavoring or vegetable food coloring (problematic for people allergic to corn), I modified the recipe to use fruit juice and my homemade extracts to give the lollipops their flavor. (Most extracts use corn alcohol to make the extract. I used the zests of the citrus fruit and Luksusowa Vodka because it’s made only from potatoes, whereas some vodkas may also use grain or corn. See this post for directions.) The color is naturally occurring from the carmelization of the sugars and lime juice together. It’s best to have a candy thermometer to use to make this recipe.
- 2 cups of sugar
- 2/3 cups of lime juice (about 3-4 limes)
- 1/8 teaspoon of cream of tartar
- 1 Tablespoon of lime extract
Put the sugar, lime juice, cream of tartar, and lime extract in a sauce pan with a candy thermometer. Over medium heat, stir until the sugar is dissolved.
Bring the heat to medium high, and continue to stir, boiling the mixture until it reaches 290°F, or until it forms a hard bead when dropped in cold water.
Spray silicone molds or ice cube trays with a neutral, safe for you cooking oil. I used a light olive oil in a mister. You don’t want an oil that tastes like anything. Carefully pour the mixture into your molds and add Popsicle sticks, as the mixture hardens enough to hold the sticks in position.
Let them cool overnight before taking them out of the molds. If not properly hardened, they stick to everything like cement. Ask me how much fun it was to get them off the plate below, once I was done taking the picture…Enjoy!