Bakehouse South Beach

808 First Street
Miami Beach, Florida 33139

Fernet Lollipops

Ingredients: 1 cup sugar, 1/4 cup water, 1/4 cup Fernet- Branca, 1/3 cup corn syrup, 1/4 tsp cream of tartar, 1 oz Fernet- Branca, 6 lemon twists

Supplies: candy thermometer, non-stick pot, spatula, pastry brush, measuring utensils, lollipop mold, lollipop sticks

  • Add the Sugar, Water, 1/4 cup of Fernet-Branca, Corn Syrup and Cream of Tartar to a nonstick pot.
  • Over medium heat bring to a boil, stirring as you go with a spatula.
  • As the mixture warms, clean off the sides of the pain with a wet brush. This helps prevent crystals of sugar forming in your mixture.
  • Once boiling, stop stirring and begin measuring the temperature with a Candy Thermometer. (Be sure not to let the thermometer touch the sides or bottom of the pan).
  • Once the mixture reaches 300 degrees take it immediately off the stove. This is the “hard crack” temperature for your sugar solution, which I think means that your candy will become hard and can be cracked.
  • Let the mixture cool a bit to around 275 degrees and then add the remaining Fernet-Branca and the express the oil from the Lemon Twists.
  • Very quickly begin pouring the mixture into your lollipop molds (pre spray these with oil so you don’t break your mold).
  • Add your sticks. Give them a spin after you set them in so the candy coats both sides.
  • Let the pops cool. Then remove from the mold

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