40 plastic lollipop sticks (janeasher.co.uk or hobbycraft.co.uk), or wooden skewers cut into short lengths
Print off labels
You can print off labels for your guests. Simply cut them out, make a hole with a hole punch and tie to each lollipop or pot of lollipops with pretty ribbon. Alternatively print off a plain template for your own message.
Presenting the lollipops
Place lollies in a container anchoring
them in sugar, as above, or package
individually in pieces of cellophane,
scrunched and tied around the stick
with a ribbon, up to a week before
Storing the lollipops
Make up to 3 weeks before the big
day. Store layered between baking
parchment in airtight containers – if
the lollies touch, they will stick together.
Put the sugar and cream of tartar into a
saucepan with 200ml hot water. Gently
heat until the sugar has completely
melted, then increase the heat and boil
until the mixture reaches the ‘hard crack’
stage on a sugar thermometer (or a small
spoonful dropped into cold water sets
hard). Remove from heat immediately and
swirl in peppermint essence and enough
green colouring to give a pale green colour
– start by adding just one drop at a time.
Cover a heatproof surface with baking
parchment. Using a metal spoon,
carefully pour some peppermint syrup
onto the paper – roughly ½-1 tbsp per
lolly. Push a lolly stick into each. If the
syrup becomes too thick, just put the pan
back over a gentle heat briefly. But if the
syrup is too hot and runny, the shapes
won’t be as even so set it aside for a
minute. Set lollies until hard.
To clean equipment after lollipop making
drop everything back into the pan, fill with
water and bring to the boil.