Handmade Lollipop Tutorial:

Steps:

1. Pour maltose, dragon fruit juice, lemon juice into a non-stick pan.

2. Boil on high heat until bubbling, turn down the heat.

3. Simmer into a paste

4. Use chopsticks to dip a little put into cold water, immediately harden on the proof of good, pour into the mold prepared in advance, natural cooling bag can be.

[Strawberry flavored lollipop]

Ingredients: strawberries, sugar, maltose

1. Wash the strawberries, and then squeeze them into thick juice.

2. Mix sugar and maltose, add a little water and stir, then put it into a pot and simmer on low heat until it thickens.

3. Pour the fruit juice into the prepared fruit candy mold, then pour the syrup into it and put a lollipop stick.

4. Wait until the syrup cools down, and the fruit candy is ready.

[Orange flavor lollipop]

Prepare ingredients; orange? Cane sugar? Maltose

[Tools]:Mold box

Practice steps:

1. Remove the orange peel, select only the innermost pulp, because the capsule wall is with a bitter taste, together with the production of the impact on the taste. Then evenly distributed to the mold box inside to be used

2. Will be ready to cane sugar and maltose stirred with water, placed in a container, with a low fire boil until syrupy and then turn off the fire.

3. Pour the syrupy sugar paste into the molds with the orange pulp, and immediately insert the sticks. Until cooled. If it is summer you can put in the refrigerator to cool, lollipop is ready.

[Starry sky lollipop]

Starry sky lollipop is a purely handmade creative candy, some people on the Internet also call it - solar system lollipop, in the middle of the sugar ball has a beautiful planetary pattern, this pattern is the use of edible glutinous rice paper, surrounded by high quality natural sugar syrup made of wrapped

Ingredients: coral sugar 120 to 150 grams, 12 grams of water

[Tools]: 1 lollipop molds, glutinous rice edible sugar paper 5, a number of sticks

1. Simmer over low or medium heat until the liquid sugar is transparent and thick.

2. Simmer to about 165 degrees, leave the induction cooker on a damp cloth to cool down, while also shaking the bubbles in the sugar until there is no.

3. Finally pour into the lollipop molds, let it dry for a while, and then cut the glutinous rice paper round, stick to the lollipop molds.

4. Tie the lollipop mold, repeat step 3, after boiling, the sugar solution into the tied lollipop mold, after cooling, insert the stick into the round ball can be