A New Way to Enjoy Dulce de Leche – in a Lollipop
We have used dulce de leche to drizzle over grilled pizza, to pour over ice cream and pound cake, serve with waffles and of course, to eat by the spoonful. Here it is nestled within a hard candy lollipop –a combination of textures and flavors that is quite unexpected and sophisticated. Anita Chu has brought us dozens of lollipop ideas in her book, Lollipop Love. We are also featuring her Rock Candy. You can use purchased dulce de leche, or homemade.
Excerpted with permission. Lollipop Love
You can replace the dulce de leche with Nutella, chocolate, or basically anything that can be piped. Since these lollipops take a bit of coordination, pour out the lollipop mixture a little at a time and keep the remainder in the saucepan for easy preheating.
- 1 cup/200 g sugar
- ½ cup/120 ml water
- ¼ cup/60 ml light corn syrup
- ¼ cup/60 g dulce de leche, homemade (recipe follows) or store-bought
- Edible glitter or disco dust for sprinkling
- Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
- Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.
- Continue cooking the sugar mixture until it reaches 300°F/149°C (hard-crack stage). Immediately remove the saucepan from the heat.
- Pour about half of the mixture into a heatproof measuring container with a spout, or a candy funnel. (Keep the remainder of the mixture in the hot saucepan. If it starts to set, place it over medium-high heat to rewarm.) Fill the prepared molds halfway with the mixture. Let sit for a couple minutes.
- Spoon the dulce de leche into a zipper-lock bag and snip off one corner to make a small hole about ⅛ in/ 4 mm wide. Pipe a swirl of dulce de leche in the center of each lollipop, being careful not to get too close to the edges. Fill the molds with the rest of the mixture, covering the dulce de leche. Sprinkle with edible glitter.
- Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.
- Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.
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