4 cups/800 grams sugar.
1 cup/40 ml corn syrup.
1 cup/40 ml of water.
1/4 tbsp./1.5 gr salt.
1 tbsp/5 ml raspberry extract.
2 drops pink food coloring
1 -Mix sugar, corn syrup, water and salt in a large saucepan and cook over medium heat. Place 4 cups sugar, 1 cup corn syrup, 1 cup water, and 1/4 tablespoon salt in a saucepan and stir until the sugar melts. Use a pastry brush to clean the inside of the pan to prevent sugar crystals from forming
2 -Use a candy thermometer and heat the dough at 160°C. Then pour the hot mixture into a container that is not too deep and heat-resistant. Then, add the extracts and food coloring you used and then mix well. Although the recipe mentions raspberry extract and pink food coloring, you can use any flavored extract or any color coloring you want.
3 -Put the paper on your table. You can also put it on the floor so that the sugar that falls doesn’t stick to the floor
4 -Turn sugar. Dip the spoon into the sugar solution. Lift and hold over the pan, allowing the sugar to drip back into the pan for just a second. Hold it about 30 cm above the paper and swing it back and forth so that a very thin strand of sugar falls onto the paper. Repeat a few times until you get a bunch of rounds of sugar. Of course, you know that it will not look like the candy made from a cotton candy machine that you are used to seeing.
5 -Wrap the sugar on the lollipop steak. You have to do it right away, otherwise the sugar will become brittle and crooked when rotated on the steak
6 -Serve. This dish is best enjoyed straight away, but you can also store it in an airtight container to prevent the sugar from getting wet
———————————– METHOD 2————- —–
1 -Put the ingredients in a medium saucepan. Place 4 1/3 cups sugar, 2 cups water, 1 tablespoon vinegar, 1/2 cup corn syrup and 1 drop food coloring in a saucepan. Stir gently so sugar crystals don’t form on the inside of the pan
2 – Boil the dough. Use a candy thermometer and watch it reach 131°C. Then, remove the pan from the stove and allow it to cool to 100°C.
3-Divide the dough into four plastic containers equally
4 – Remove from container when it reaches room temperature. Do it by squeezing it slowly while turning the container
5 -Sprinkle a lot of corn flour on the baking sheet.
6 – Turn the sugar mixture into the cornstarch. Get rid of it if there is any left
7-Prepare the dough for pulling. Make a hole in the center of the dough. Use your thumb and forefinger to dig a hole in the center of the dough. Then pull until the circle is wider with the dough remaining the same thickness around the rope you made. When the string is long enough, twist it into a figure eight and find the two sides together.
8-Pull the dough. Hold the dough in two hands. Hold your hand in front while the other hand pulls slowly. Twist your hands around the dough and keep pulling until the strands are quite long. Keep pulling until at least 10-14 times
9- Serve. Enjoy this delicious curry while it’s still in good shape