The love for lollipops begins at children's age: fruit multi-colored kruglyashka "monpasye", sour "barbarisk", bright cockerels on sticks, cool mint candies, transparent "golden" – all of them once caused huge joy. In process of growing pleasure derived from the lollipop melting in the mouth began to be forgotten and didn't give special joy any more – was just tasty and sweet.
To surprise and please the relatives and friends with the refined dessert having a recognizable appearance of the candy loved since childhood it is worth spending a little time for preparation of graceful and original lollipops from … red wine. Delicacy is intended only for adults, it is recommended to store it in the place, inaccessible for children.
Ready wine lollipops can be two types: with a little viscous, caramel structure or firm and crunchy. Preparation of caramel lollipops means use of syrup of glucose or honey, and those who don't love honey smack and aroma can replace it with an invert syrup. Crunchy lollipops don't demand viscous ingredients and are cooked from wine, sugar, salt and starch.
The recipe is very simple: 300 ml of a red sweet wine (fortress not higher than 18%) boil on weak fire in a small saucepan until from the initial volume of liquid there is no third. After that add to even more hotly wine 150 g of granulated sugar, salt on a knife tip, 3 tablespoons of starch.
For preparation of lollipops with caramel structure add 3 tablespoons of syrup to the evaporated wine or honey, 150 g of sugar and a pinch of salt. Starch shouldn't be a part of these candies.
Hot liquid is carefully mixed before full dissolution of all ingredients then begin to warm up up to 140 degrees on slow fire. If there is no opportunity to use the kitchen thermometer for determination of the necessary temperature, then it is possible to be guided by emergence of bubbles – as soon as mix begins to begin to boil, it is removed from fire and mixed to a condition of uniformity. It is very important not to overdo structure on fire – caramel can turn out with obvious burned smack.
Liquid is spilled in in advance prepared forms – it is possible to use molds for ice. If forms are made not of silicone, and of any other material, then it is recommended to oil previously them vegetable – this measure will facilitate the subsequent withdrawal of the stiffened candies.
For preparation of lollipops use wooden skewers for a barbecue with the cut-off pointed tips. The stick is immersed in candy weight, several times turned round its pivot-center and left before hardening.
Candies pretty fast, but in order that the taste of wine completely revealed stiffen, it is recommended to leave them in molds for term not less day. Ready lollipops can be packed into beautiful paper and to tie with an elegant ribbon.