Butterscotch Lollipops

The Butterscotch Lollipop isn't just a candy; it's an experience—a journey through the senses that captures the essence of sweetness and sophistication. By learning the recipe, you're not just mastering a confection; you're embracing a tradition, a craft, and the art of turning simple ingredients into a moment of pure, golden bliss. Embark on this culinary adventure, and let the magic of butterscotch lollipops sweeten your life in the most enchanting way possible.

Butterscotch Lollipops

Ingredients

Isomalt Sticks (I used 8 sticks for 4, 2” wide lollipops)

¼ tsp Butterscotch flavoring

Tools

Lollipop mold

Lollipop sticks

Silicone bowl for melting

Gloves

Silicone spatula for stirring and just in case.

Instructions

Break up your sticks into the bowl. Microwave in increments of 15 seconds.

It will boil, don’t panic, you want it to boil some.

Drop in the flavoring (use oil-based flavors, I like using LorAnn Oils, their selection is pretty big)

Stir.

Pop it back in the microwave for a touch. Free pour your hot sugar into the molds.

Let set until completely cool. Leave it on the counter, do not put them into the fridge.

Pop them out of the molds and either leave them as they are or dust them with edible sparkly powder! Wrap them in plastic.

Notes on sugar work --  It’s very important to work with gloves. Boiled sugar is no joke and can take off a layer of skin. I would never recommend doing sugar work with children present.

Try to only work with sugar on a dry day. Any moisture in the air will make your product really sticky. Mine did and there were only gray clouds in the sky.