Coffee Lollipops

Measure the glucose syrup, sugar and water on a scale and add to a heavy-bottomed pot, then set over a medium-high heat and bring the syrup to a boil.  

 Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first it will bubble fast and light, then it will start to slow down and the bubbles will get slower and thicker—this means the syrup is nearly ready.  

 Test the temperature of the syrup with a candy thermometer. As soon as it reaches 315-degrees F, remove the pot from the heat. 

 Give the mixture a good stir, then add the pre-prepared coffee syrup, vanilla and salt. Whisk until the candy mixture no longer looks foamy and any active bubbling has stopped.  

 Using care, immediately pour the syrup into a candy funnel or spouted cup and pour the mixture into the lollipop molds. Let the lollipops sit for about 30 minutes until completely cool and hard, then wrap them.

Coffee Syrup57 grams glucose syrup
454 grams granulated sugar
8 oz. brewed espresso, hot 

In a small saucepan over medium heat, warm the glucose syrup until it liquefies. Sprinkle the sugar over the glucose and gently incorporate with a wooden spoon. Once the sugar has melted, increase the heat to medium-high and cook the mixture until it is a rich caramel color. Remove from the heat and add the hot espresso, then whisk well to combine. Allow to cool then transfer the syrup to an airtight container. Store in the fridge up to six weeks.