Saffron-Pear Lollipops
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Candied Ginger (finely chopped)1 tsps
Saffron Threads (plus more)1.333333 cups
Sugar1 cup
Light Corn Syrup1 tsps
Kosher SaltDirections:
1
When cooled, it will be hard and will snap when bent
2
Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray)
3
Have lollipop sticks, candied ginger, and extra saffron at the ready
4
Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use)
5
Pulse to combine, then transfer to a medium saucepan fitted with thermometer
6
Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°
7
(Syrup will hit what is known as the hard crack stage
8
When cooled, it will be hard and will snap when bent
9
) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly
10
Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside
11
Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly)
12
Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy)
13
Scatter a few saffron threads and pieces of ginger on top
14
Repeat with remaining syrup (reheat gently if it starts to seize)
15
Let cool
16
Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray)
17
Have lollipop sticks, candied ginger, and extra saffron at the ready
18
Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use)
19
Pulse to combine, then transfer to a medium saucepan fitted with thermometer
20
Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°
21
(Syrup will hit what is known as the hard crack stage
22
) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly
23
Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside
24
Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly)
25
Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy)
26
Scatter a few saffron threads and pieces of ginger on top
27
Repeat with remaining syrup (reheat gently if it starts to seize)
28
Let cool