Sweet to Eat: Chocolate Salted Caramel Lollipops Recipe from Sweet Confections by Nina Wanat

Photo by White On Rice CoupleSo, the other day I received a review copy of this book. It had a gorgeous cover, and an alluring title: Sweet Confections: Beautiful Candy to Make at Home. The book was written by Nina Wanat, whom I have never met but would like to, for several reasons, including:

1. She grew up in New Jersey (like me!)
2. She is the founder of Bonbonbar Confections in San Francisco. OMG!
3. She has a sweet blog called Sweet Napa.
4. This book totally rules. It's user-friendly, has gorgeous pictures by the folks who run the website White on Rice. My apologies for messing with their lovely photo above.

here's a sneak peek at my favorite recipe from the book so far: Chocolate Salted Caramel Lollipops!

Chocolate Salted Caramel Lollipops

Makes, like, 20.

 Equipment

• Lollipop molds or silicone mat and baking sheet
• 1-quart saucepan
• Heatproof silicone spatula
• 2-quart saucepan
• Candy Thermometer
• Large spoon
• Lollipop Sticks

Ingredients

• 1 tablespoon corn syrup 
• 1 tablespoon butter
• 3/4 tablespoon kosher salt
• 1/2 cup cream
• 1 cup sugar
• 1.5 ounces chocolate, chopped
• Flaky sea salt, for garnish

Procedure

1. If you don't have lollipop molds, place a silicone mat on a baking sheet.
2. Boil the corn syrup, butter, and kosher salt, and cream in a 1-quart saucepan over medium heat. Meanwhile, caramelize the sugar over medium-high heat with a heatproof spatula in a 2-quart saucepan. When the sugar is caramelized, immediately reduce the heat to low, and add the cream mixture, scraping the pan. Stir over medium-high heat until the mixture is smooth. Add the chocolate. Cook to 274 degrees F, stirring slowly but constantly.
3. Remove from heat and quickly drop the syrup from the tip of a large spoon into the cavities of the lollipop molds, if using. Alternatively, drop the syrup onto the silicone mat so that it forms 2-inch discs, placed to lave space for the sticks. Place a lollipop stick in the center of each disc, and twist it 180 degrees so that it is fully covered by the syrup. Sprinkle the coarse salt on top, crushing it between your fingers as you sprinkle it so it is not too jagged. Let cool completely. Peel off the lollipops, and store in an airtight container.

Comments

[Joan Thomas]

Thanks so much for reviewing this book. My copy arrived today and I can't wait to try out the recipes. Everything looks so great!