By Judy Hevrdejs, Tribune Newspapers
October 24, 2012
Elizabeth LaBau loves candy. Always has. Used to lug a pillowcase along on her childhood Halloween trick-or-treating treks.
Now the new mom is busy encouraging others to have fun with candy-making in "The Sweet Book of Candy Making" (Quarry Books, $24.99) and as the "guide to candy" at candy.about.com.
"I still have an unapologetic love of candy," LaBau admits in her book. "The basic thrill of simply eating sugar has been replaced by the joy of working with sugar to invent my own creations."
Those creations are packed into the book that boasts lots of recipes, how-to photos and helpful tips for making truffles, marshmallows, fondant and more, as well as that kid (and adult) favorite, lollipops.
When we caught up with LaBau for a phone chat, she offered several tips for candy-makers, especially those who want to try making lollipops — or get over the fear of making them. Lollipops can seem intimidating to some, she figures, because there's a candy thermometer involved.
"As soon as you start talking degrees or thermometers, people are like, 'Whoa! There's heavy equipment. There's precision. I can't possibly do this.' But you really do have sort of a generous amount of wiggle room especially with hard candy," she says.
"You probably have a 15-degree area in which you can successfully make (the sugar syrup) before it starts burning. So I would say, A) Don't be intimidated. But B) Just become familiar with your thermometer. Give it a go. Take it slow. Just stay with the candy because probably the biggest risk is just overcooking it and getting it burned."
So rule No. 1? Make sure your candy thermometer is accurate.
Don't get distracted. Pay attention. "Baby-sit it the first time, and I think you'll be really successful."
"The truth is, cooking sugar for candy can take a long time to get up to the higher temperature. So you can be watching, then get a little bored, then go check your phone, and pretty soon," she muses, it goes from perfect to burned in no time. "Oh, and the stink and the cleanup.
"You need to sort of plan to take the time, to be there and be present when you're doing it."
In other words, do not plan to text or phone chat while candy is cooking. And keep little children and pets out of the kitchen.
With older children, "make sure they're careful with their movements," LaBau says. "And it's a good idea — for both adults and kids — to have a bowl of ice water nearby so if you do get sugar (hot syrup) on your skin, you can immediately dunk it in cold water to stop the burning. It's a basic safety precaution."
The best part? Decorating them for Halloween.
"Use Halloween candy to decorate these lollipops," she says. "Once they're poured and the sticks are in and they're still tacky, arrange candy corn in a circle radiating outward, and sort of press them into the surface. Or use gummies or licorice — not chocolate, that's going to melt with the heat — or novelty Halloween sprinkles."
Elizabeth LaBau's tips for lollipop-makers
• Use extracts you find in grocery stores, such as lemon and orange. Stores that sell candy-making supplies may sell more concentrated flavorings. "Those are more intense, and you want to be careful."
• Add flavorings after bubbles stop. "And you don't want your face above the pan because you'll get a big nose-full of the flavor."
• Use molds designed for high-temperature candies (usually metal or thick opaque plastic). Do not use molds designed for chocolates.
• Check candy thermometer's accuracy. "Bring a pan of water to a rolling boil, immerse the thermometer and keep it in the boiling water for several minutes. Check the temperature. On the Fahrenheit scale, water should boil at 212 degrees. See what your thermometer is showing." Take the difference into account. Do the math and add or subtract as necessary.
• To easily remove hard candy stuck on a pan, fill the pan with water, return to stove and let it boil. "The heat and the water will liquefy that sugar right away, and you can just rinse it out."
Prep: 15 minutes
Cook: 20 minutes
Makes: 12 pieces
Note: Adapted from "The Sweet Book of Candy Making," by Elizabeth LaBau.
1/2 cup water
1 cup each: granulated sugar, light corn syrup
1 to 2 teaspoons flavoring extract, such as orange or lemon
3 to 4 drops gel food coloring, your choice
Assorted Halloween-themed sprinkles or candy corn
1. Coat cavities of hard-candy lollipop molds with a very light layer of nonstick cooking spray or vegetable oil. Insert lollipop sticks into molds; set aside. If making free-form lollipops, you do not need molds. Instead, ready a silicone mat or use a baking sheet covered with foil (coat the foil with nonstick cooking spray). Do not use parchment or waxed paper.
2. Combine water, sugar and syrup in a 2-quart saucepan over medium-high heat. Stir until sugar dissolves, then wash down sides of pan with a wet pastry brush to prevent crystals from forming. When sugar syrup comes to a boil, insert candy thermometer. Continue cooking, stirring occasionally, until thermometer reads 300 degrees. Remove pan from heat; let candy stop bubbling completely. Once it is still, stir in a flavoring extract and color of your choice.
3. Carefully spoon hot sugar syrup into prepared molds; be sure tops of sticks are covered with syrup and well embedded in the candy. For free-form lollipops, once the syrup is done cooking but before spooning syrup onto prepared surface, cool sugar syrup down a bit by dunking bottom of pan in a sink of ice water for 20 seconds. Swirl gently for a minute; it should thicken slightly, but still be spoonable. Spoon 1 to 2 tablespoons syrup. Do not make lollipops bigger than 3 to 4 inches in diameter or they'll be too delicate to handle.
4. While lollipop surfaces are still tacky, gently press sprinkles or candy corn onto surface. Let lollipops sit at room temperature to cool and harden. Once cool, remove by flexing backs of molds, mat or foil; do not pull out by the sticks. Wrap each in plastic wrap and store up to a month in an airtight container.
Per piece: 141 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 37 g carbohydrates, 0 g protein, 33 mg sodium, 0 g fiber.
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