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I personally use and love these products in my kitchen. I only recommend what I trust!
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Anniversaries, sigh... they creep up on you, dont they? One minute you're exchanging vows, and the next, you're wondering where the years went! I remember forgetting my fifth anniversery, I felt incredibly guilty! But hey, sometimes the best celebrations are the unexpected ones. And what better way to add a pop of fun to an anniversary than with homemade lollipops, especially when they taste like champagne? Trust me, these aren't just for the kiddos.
These Champagne-Flavored Anniversary Lollipops are incredibly simple to whip up, even if you're not a seasoned candy maker. Seriously, if I can do it (and I've had my fair share of kitchen disasters!), you can too. They're sparkly, sophisticated, and surprisingly boozy! Okay, maybe not boozy-boozy, but definitely with a hint of that celebratory champagne flavor. Use quality champagne. Prosecco can work, but it isn't the same. Oh and just imagine presenting these to your loved one. It's WAY more impressive than those grocery store chocolates, right?
Required Equipments
- Saucepan
- Candy Thermometer
- Lollipop Molds (or parchment paper)
- Lollipop Sticks
- Measuring Cups and Spoons
Champagne Flavored Anniversary Lollipops: Frequently Asked Questions
Champagne Flavored Anniversary Lollipops
Celebrate your special day with these elegant Champagne-Flavored Anniversary Lollipops. These treats are fun to make and taste delicious, perfect for adding a touch of sparkle to any anniversary!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep Your Station: Lay down a sheet of parchment paper on a baking sheet. Make sure you have your lollipop sticks within reach. It sounds silly, but trust me, you don't want to be scrambling for them when the sugar starts cooking!
- Combine Sugar and Corn Syrup: In a medium saucepan, mix together 1 cup of granulated sugar and 1/2 cup of light corn syrup. This is the base of our candy, so treat it with respect!
- Add Water and Champagne: Stir in 1/4 cup of water and 2 tablespoons of champagne (the good stuff!). Make sure the champagne is relatively flat. Too fizzy and you might have a bubbly mess later.
- Cook the Mixture: Place the saucepan over medium heat. Stir constantly until the sugar dissolves completely. This usually takes a few minutes. Be patient!
- Stop Stirring! Once the sugar is dissolved, stop stirring! Let the mixture come to a boil. Use a candy thermometer to monitor the temperature. Aim for 300°F (149°C), also known as the 'hard crack' stage. This is crucial for getting the right lollipop texture.
- Add Flavor and Color: Remove the saucepan from the heat. Working quickly, stir in 1 teaspoon of champagne extract and a few drops of pink or gold food coloring (optional, but oh-so-festive!).
- Pour into Molds (or Freeform): If you're using lollipop molds, carefully pour the hot candy mixture into each mold. If you're going freeform, spoon small circles onto the prepared parchment paper.
- Insert Lollipop Sticks: Gently press a lollipop stick into the center of each lollipop while the candy is still pliable. Don't wait too long, or the candy will harden and the sticks won't stick!
- Add Glitter (Optional): Sprinkle edible glitter over the lollipops for an extra touch of sparkle. Because who doesn't love glitter?
- Cool Completely: Let the lollipops cool completely at room temperature. This usually takes about 30 minutes to an hour. Resist the urge to touch them!
- Wrap and Store: Once the lollipops are hard and cool, carefully remove them from the molds (or peel them off the parchment paper). Wrap each lollipop in a clear cellophane bag and tie with a ribbon. Store in a cool, dry place.
📝 Notes
- For a stronger champagne flavor, add a bit more extract, but be careful not to overdo it!
- Make sure your candy thermometer is accurate for the best results. An inaccurate thermometer can lead to sticky or burnt lollipops.
🍎 Nutrition
Calories: 120 kcal
Protein: 0 g
Fat: 0 g
Carbohydrates: 30 g
Fiber: 0 g
Calcium: 0 mg
