Halloween WhiskyPops
It’s Halloween next week and while the kiddies are dressed up as something scary [vampire, zombie or virtually any Kardashian] the adults are generally left out of the candy cartel – unless you are a parent and vigilantly collect the Mom/Dad Tax on the candy favorite of your choice [around our house, that would be Reese’s Peanut Butter Cups – come to papa you frisky little globs of peanut butter and chocolate….]. But now you can enjoy your own treat and have it include whisky with this recipe [via the UK’s Globe and Mail] for Whisky Sour lollipops…
Ingredients
3/4 cup white sugar
1/4 cup bourbon
2 tbsp corn syrup
2 tbsp water
1/4 tsp vitamin C crystals (available at natural food stores)
pinch of salt
Method
Combine all ingredients in a small saucepan, and mix over low heat until sugar is dissolved. Raise heat to medium and boil, stirring only once or twice, until temperature reads 300 to 310 F on a candy thermometer (10 to 15 minutes). Remove mixture from heat and stir once or twice, allowing bubbles to subside.
Using a teaspoon, drop hot syrup in 1 1/2-inch disks, about 6 at a time, on a sheet of parchment paper laid flat on a countertop or baking tray. Place a lollipop stick in the centre of each disk and twist it so it is covered by candy on all sides. Allow to cool and harden completely and enjoy promptly or store in a dry, airtight container. (If lollipops become sticky, they can be dried on a parchment-paper-lined baking sheet in an oven that has been heated to 200 F, then shut off. Cool completely before trying to move them.)
This recipe for Halloween WhiskyPops [our name for them] takes about 35 minutes to produce 18 lollipops of joy.