Liquorice Caramel Lollipops 0 Comments

Liquorice Caramel Lollipops

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The recipe is made by Maja Ambeck Vase from
(6-8 lollipops)

• 120 g sugar
• 100 ml double cream
• 50 g Sweet Liquorice Syrup
• 1 pinch sea salt
• 100 g good quality milk chocolate
• ½ tsp Raw Liquorice Powder

Put the sugar, licorice syrup, cream and salt in a saucepan, and heat slowly until the temperature is about 120C. Remove from the heat and pour the mixture into lollipop trays.  Leave to cool at room temperature for 3-4 hours, or overnight.
Melt (and temper) the chocolate. Dip the lollipops in the chocolate and sprinkle with liquorice powder.
Store in an airtight container. 

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