Coffee Cinnamon Lollipops

Temps des Fêtes 2004
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food and drink

BY: Anna Olson

The visual appeal of a lollipop calls to the child in all of us - but these have the grown-up kick of coffee. Enjoyable on their own, these lollipops can also double as a sweetening stick or garnish for an Irish or Spanish Coffee. To make polished lollipops in festive shapes, visit a cake supply store or bulk store for clear plastic candy molds. Just be sure to check that the molds can take the high temperature of hot sugar (some molds are made for melted chocolate only).

8 cinnamon sticks, 4 to 6-inches (10 to 15-cm) long
2 cups (500 mL) sugar
1/3 cup (75 mL) golden corn syrup
1½ cups (375 mL) water
1 tsp (5 mL) instant coffee
1 tsp (5 mL) hot water
¼ tsp (1 mL) ground cinnamon
Coffee beans, for decoration

1. Grease lollipop molds with food release spray and lay cinnamon sticks in the space for a paper stick - cinnamon sticks can be split lengthwise with a knife if they are thick.

2. Bring sugar, corn syrup and 1½ cups (375 mL) water to a boil. Boil sugar without stirring until sugar measures 305ºF (152ºC) on a candy thermometer, about 20 t0 25 minutes. Occasionally wash down the sides of the pot with a wet brush. If you do not have a candy thermometer, test hot sugar by spooning a few drops into a cup of tepid water. If cooled sugar sets just like a hard candy, then it is ready.

3. Remove pan and immerse in a bowl of ice water for 15 seconds to halt cooking and remove. Dissolve instant coffee in 1 tsp (5 mL) of hot water and stir in cinnamon. Add coffee into hot sugar, stirring slowly. It will foam up a bit, but will stop once sugar cools. Ladle into prepared molds. Press coffee beans into the sugar while warm.

4. Let lollipops cool completely, gently remove from molds, and package as desired.

Makes about 4 large 3 to 4-inch (8 to 10-cm) or 12 small 2-inch (5-cm) lollipops