- 10
Ingredients
- For the neutral caramel:
- 83/4 oz fondant
- 1/2 cup glucose
- 1/2 cup Isomalt
- For the fizzy lollipop:
- 10 oz neutral caramel (see previous step)
- 13/4 oz lemon fizzy sherbets
- To finish:
- 10 kebab sticks
Preparation
Step 1
For the neutral caramel:
1. Put the fondant, glucose and Isomalt in a pan and heat until the thermometer reads 325ºF.
2. Remove from the heat and leave to cool.
For the fizzy lollipop:
1. Grind the neutral caramel in a food processor until you have a fine powder and sieve over a stencil with 1¼" circles placed on a Silpat liner.
2. Remove the stencil and bake at 345ºF for 1 minute so that the caramel melts. Keep on one side.
3. Place caramel circles on a Silpat liner and place the kebab stick on top of them and a few fizzy sherbets inside the caramel circle, cover with another piece of caramel and bake for 1 minute so that the circles join together.
4. Once the caramel is cold, lift it off the Silpat and keep it in a Tupperware container with silica gel.
Final Steps & Preparation:
1. Serve in a lollipop holder.