DECEMBER 2020 111SAY GOODBYE TO RED DYE NO. 5—THESE SCARLET SUCKERS ARE
NATURALLY COLORED WITH DRIED HIBISCUS FLOWERS. LOLLIPOPS
OWE THEIR CLARITY AND HARDNESS TO A LENGTHY COOK TIME;
THE RESULTING EVAPORATION ALLOWS THE SUGAR MOLECULES TO
PACK TIGHTLY TOGETHER, YIELDING THESE LONG-LASTING TREATS.
Red Hot Lollipops
ACTIVE 30 MIN; TOTAL 1 HR 45 MIN
MAKES 2 DOZEN LOLLIPOPS
Cinnamon oil (and optional cayenne for
spice lovers) brings warming flavor to
these lollipops. If making the hibiscus dye
ahead of time, let it come to room temper-
ature before using to prevent lollipop mix-
ture from seizing. Stir leftover dye into
cocktails or tea to add festive color.
24 (4-inch) lollipop sticks
2 oz. edible dried hibiscus flowers
(about 2 cups)
21 / 2 cups water, divided
11 / 2 cups granulated sugar
1 / 2 cup light corn syrup
1 / 4 tsp. fine sea salt
1 / 4 tsp. cinnamon oil (such as LorAnn)
1 / 8 tsp. cayenne pepper (optional)
- Place 2 (12-cavity) lollipop molds
(a b o u t 1^1 / 3 inches per cavity) on a silicone
mat or parchment paper–lined large
rimmed baking sheet. Insert lollipop sticks
about^3 / 4 inch into cavities. Set aside. - Cook hibiscus flowers and 2 cups water
in a small saucepan over medium, stirring
occasionally, until liquid has reduced to
about 2 tablespoons, 15 to 28 minutes.
Pour mixture through a fine wire-mesh
strainer set over a medium bowl, and
press flowers with back of a spoon to
extract liquid to yield about^1 / 4 cup.
Discard solids. Let cool 30 minutes. Set
aside 1 tablespoon hibiscus dye; reserve
remaining dye for another use.- Stir together sugar, corn syrup, salt,
and remaining^1 / 2 cup water in a large
saucepan. Cook over medium-high,
swirling pan occasionally, until a candy
thermometer registers 310°F (hard-crack
stage), 12 to 18 minutes. Remove from
heat. Using a long wooden spoon and
standing as far back as possible, stir in
cinnamon oil, 1 tablespoon reserved hibis-
cus dye, and, if desired, cayenne. (When
the cinnamon oil hits the hot syrup, it will
release an intense aroma.) Stir until mix-
ture stops bubbling and syrup is translu-
cent, about 1 minute. Pour mixture into
a heatproof measuring cup with a spout.
Working quickly, pour syrup to fill each
lollipop cavity (about 1^1 / 2 teaspoons each),
using a spoon to catch drips between
cavities. - Let lollipops cool completely at room
temperature, about 30 minutes. Remove
from molds; wrap individually in cello-
phane, and store in a cool, dry place up to
2 months. —PAIGE GRANDJEAN
MAKE AHEAD Covered hibiscus dye will
keep in refrigerator up to 1 week. Store
lollipops in a cool, dry place up to 2
months.
NOTE Cinnamon oil can be purchased on
amazon.com. Be sure to use cinnamon oil
and not extract, as the latter will
evaporate as soon as it hits the hot candy
syrup rather than infusing it with flavor.