Now that is super cool, and looks relatively easy, which is right up my alley. So many creative choices one can incorporate; the possibilities are endless. I can’t wait to try it down the road. I’m wondering if I could forge heart shaped ones for my next cake. Wouldn’t hurt to try. Thank you for more great ideas for our cakes! Simply awesome! Be well and stay smiling, Ma’iingankwe
What if we don't have a thermometer to check the temperature of the sugar syrup, do we have any alternative ways of finding out the right time to remove it from the stove(the hard cracke stage) , please help?
Hey, where did you get corn syrup from? I find living in the UK they don’t have as much baking ingredients as the US. Only alternative I found was liquid glucose but I don’t like the cloudy look.
I bought it in the US and I believe there are companies that deliver to the UK, or there are some websites I found on google with recipes for homemade versions.
Hi! You can probably buy light corn syrup online but if you can't find it, glucose works but makes the pops cloudy or golden syrup works but since it has a golden colour it would work best if you tinted the pops with a warm colour like purple to make them more attractive
You can but the pops will be cloudy rather than transparent - there’s an example of pops made with glucose in the video so you can see how they look :-)
Hi! It sounds like you didn't cook the sugar mixture for long enough. After pouring the cooked sugar mixture, the lollipops should harden quite quickly
Thank you so much for your reply actually I dnt have a camdy thermometer so thts why I couldn't check the temp just cooked it with idea how can I check tht its cooked at desire stage?and we can skip the corn or gulocos syrup?because I was thinking its all because of gulocose?
Great question! There isn't a true substitute. The closest I've found is glucose, which makes the pops cloudy. You can order corn syrup online though :)
They turn a yelliowish colour if you overcook the sugar so it's really important that as soon as the sugar reaches the right temperature, you plunge the saucepan into a pot of iced water to stop the cooking process
I tried glucose but it made the pops cloudy. Golden syrup would give them a yellow tinge. You can leave the corn syrup out but the pops won’t hold their shape for more than a few hours, so you’d need to make them just before serving
Such a fun and versatile tutorial. Thank you for sharing.
What I absolutely love about your tutorials is the good the bad and the ugly. Thank you.
I'm always learning new ideas from you. Thank you
Now that is super cool, and looks relatively easy, which is right up my alley. So many creative choices one can incorporate; the possibilities are endless.
I can’t wait to try it down the road. I’m wondering if I could forge heart shaped ones for my next cake. Wouldn’t hurt to try.
Thank you for more great ideas for our cakes! Simply awesome!
Be well and stay smiling,
Ma’iingankwe
Great video, thank you...I wish you talked more about flavoring...I need to learn that..But, I love the sprinkle idea
Super cool, love the look.
Thank you Anna!
Hii I am Indian and love this recipe and your voice are very pretty dii
Thanks a lot 😊
WOOOOOWWWW THANKS FOR THIS .
Great tutorial!
Thank you!!
You are doing a excellent job
Thank you!
You should give it a try with Isomalt, the results are way nicer!
I love isomalt! But I was looking for ingredients that were more common for home bakers :-)
Can i ask where you got corn syrup in the uk
Can we store at room temperature or how long we can store it?
I’m in the UK. Where do I find corn syrup?
Thanks
Very nice chef
Thank you!!
What if we don't have a thermometer to check the temperature of the sugar syrup, do we have any alternative ways of finding out the right time to remove it from the stove(the hard cracke stage) , please help?
cant wait to make these!
Yay! I'd love to see a photo when you do!
Hi, When do you flavor it, before or after the cook? Tfs.
Hello ma'am
How many days we can keep it and from where we have to keep....in the freeze or out side
Is this can be done without corn syrup ? And how many days can it be stored ?
Hola! Quedaron hermosos, se puede sustituir el jarabe de maíz por Glucosa? No se consigue fácil en mi país.
Usé glucosa una vez pero los pops no quedaron muy claros
I dnt have candy thermometer then what to do?
Hola gracias por compartir tus ideas..donde compraste los moldes de letras que pusiste en el cake espero me ayudes con esto...gracias!!
Hola! Son hechos por Sweet Stamp
Hey, where did you get corn syrup from? I find living in the UK they don’t have as much baking ingredients as the US. Only alternative I found was liquid glucose but I don’t like the cloudy look.
I bought it in the US and I believe there are companies that deliver to the UK, or there are some websites I found on google with recipes for homemade versions.
Can we use liquid glucose instead of corn syrup?
How can I store the made lollipops for a few days?
hi, where can I purchase corn syrup in the Uk please
Hello can you,please let me no where you got your white corn syrup from as it’s hard to find in the uk thank you
Hi! You can probably buy light corn syrup online but if you can't find it, glucose works but makes the pops cloudy or golden syrup works but since it has a golden colour it would work best if you tinted the pops with a warm colour like purple to make them more attractive
Thank you for letting me no have a great week 👍👍👍👍😀😀😀😀
I dont have corn syrup, can I alternate it with liquid glucose?
You can but the pops will be cloudy rather than transparent - there’s an example of pops made with glucose in the video so you can see how they look :-)
I tried liquid glucose and the lollipops were cloudy. Corn syrup isn’t sold in the UK any more. Maybe Isomalt?
Glucose didn't work for me either. Isomalt will definitely work - then you can leave it out!
Hello I made it loloypop with your recipe but I have a gulocose syrup my lollipops was nt hard it was soft?plz help me
Hi! It sounds like you didn't cook the sugar mixture for long enough. After pouring the cooked sugar mixture, the lollipops should harden quite quickly
Thank you so much for your reply actually I dnt have a camdy thermometer so thts why I couldn't check the temp just cooked it with idea how can I check tht its cooked at desire stage?and we can skip the corn or gulocos syrup?because I was thinking its all because of gulocose?
Can we make it with sugar , water & lemon juice
I haven't tried but if you do, please let me know how it goes!
What’s the UK alternative to corn syrup 🥲
Great question! There isn't a true substitute. The closest I've found is glucose, which makes the pops cloudy. You can order corn syrup online though :)
Clear Karo syrup, found by the pancake syrup.
How many pops can be made from this recipe?
About 12, depending on the size of your pops. The written out recipe is here: www.britishgirlbakes.com/recipes/sugar-lollipops/
How did you get your so clearest?
They turn a yelliowish colour if you overcook the sugar so it's really important that as soon as the sugar reaches the right temperature, you plunge the saucepan into a pot of iced water to stop the cooking process
@@BritishGirlBakes
What is a right temp? Thank you
@@stephanieverzola9097 310F (the transcribed recipe is here: www.britishgirlbakes.com/recipes/sugar-lollipops/)
Can u tell the ingredients in grams
H
Can we use glucose syrup or golden syrup instead of corn syrup?
I tried glucose but it made the pops cloudy. Golden syrup would give them a yellow tinge. You can leave the corn syrup out but the pops won’t hold their shape for more than a few hours, so you’d need to make them just before serving