How to make lozenges of red wine

Candies are the begins in childhood: fruit colored roundels "Carlo" sour "barbariska", bright chickens on sticks, cool mint candy, transparent Golden – all they once caused great joy. As they grow, the pleasure derived from mouth-watering candy, became forgotten, and much joy was not taken – it was simply delicious.

In order to surprise your family and friends a delicious dessert with the recognizable sight of a favorite childhood candy, it is worth spending a bit of time to cook elegant and original candy... red wine. A treat is for adults only, it should be stored out of reach of children.

The finished wine lollipops may be of two types: slightly viscous, caramel structure or hard and crunchy. Cooking caramel candy involves the use of glucose syrup or honey, and those who do not like honey flavor and aroma, can replace it with invert syrup. Crunchy candy canes do not require sticky ingredients and are prepared from wine, sugar, salt and starch.

The recipe is very simple: 300 ml sweet red wine (fortress above 18%) is boiled on low heat in a small saucepan until then, until the original volume of the liquid will remain third. After that hotter wine is added 150 g of sugar, salt on the tip of a knife, 3 tablespoons of cornstarch.

For the preparation of candy with caramel in the evaporated structure of the wine add 3 tablespoons of syrup or honey, 150 g sugar and a pinch of salt. The starch in the composition of these sweets should not be included.

The hot liquid was thoroughly stirred until complete dissolution of all the ingredients, then begin to heat on low heat to 140 degrees. If it is not possible to use the cooking thermometer to determine the desired temperature, it is possible to focus on the emergence of bubbles – as soon as the mixture starts to boil, it is removed from heat and stirred until smooth. It is very important not to overdo the part in the fire – the caramel can get a with obvious burnt taste.

The liquid is poured into pre-prepared forms, you can use the molds for ice. If the forms are not made of silicone, and any other material, it is recommended to grease with vegetable oil, and this will facilitate the subsequent removal of frozen candy.

For making lollipops using wooden skewers for BBQ with cut pointed tips. A stick dipped in candy a lot, some times turn around and leave until firm.

Freeze the candy pretty fast, but in order to fully reveal the taste of the wine, it is recommended to leave them in the molds for a period of not less than a day. The finished lollipops can be packaged in a beautiful paper and tie with fancy ribbon.

Is the advice useful?