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Calamansi Flavored Lollipops

Ingredients:

• 2 cup Sugar
• 1/2 cup Glucose
• 1/2 cup Water
• 1/4 tsp Salt
• 4 tsp Calamansi juice
• 1/4 tsp Calamansi oil
• Food color

Utensils/Supplies:

• heavy saucepan
• measuring cups
• measuring spoons
• ladle
• candy thermometer
• trays
• molder
• lollipop sticks

Procedure:

1. Apply oil to molders.
2. Combine sugar, glucose, water and salt. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to boil.
3. Reduce heat and cook at a steady, fairly low boil without stirring until it reaches the hard crack stage 154.4°C.
4. Remove from heat and add food color, calamansi juice and lastly the calamansi oil.
5. Pour into molders. As soon as candy is set, twist a lollipop stick into each candy. Loosen lollipop from molder.
6. Pack individually.

Calamansi Flavored Marshmallows

Ingredients:

• 3 tbsp Gelatin
• 1/4 cup Cold water
• 1/2 cup Warm water
• 1 1/2 cup Sugar
• 1/4 cup Light syrup
• 1 tbsp Gum arabic
• 1/4 tsp Calamansi oil
• Food color

Utensils/Supplies:

• measuring cups
• measuring spoons
• mixing bowl
• saucepan
• ladle
• beater
• trays
• fine mesh strainer

Packaging Materials:

• PP/PE bags

Procedure:

1. Soak gelatin in cold water for about 10 to 15 minutes. Add food color if desired.
2. Place warm water in a saucepan and add the sugar previously mixed with gum arabic. Heat and stir until the sugar is dissolved. Do not boil.
3. Add the soaked gelatin and stir until it is dissolved.
4. Add the corn syrup and heat the batch until stiff and fluffy. Add calamansi oil.
5. Place the mixture in a plastic bag which has an open end at the side. Squeeze the bag to release a circular form marshmallow passing through the open end. Cut into desired sizes. This can also be done in a marshmallow molder.
6. Cast the marshmallows into starch (containing not more than 8% moisture and previously heated to 32-35°C.
7. Place trays containing the starch and marshmallows (previously starch-casted) under room temperature for 10 to 20 hours.
8. After a slight crust has formed on the marshmallows, remove from the starch. If to be packed plain, dust with a combination of dry powdered sugar and dry starch.
9. Let remain covered with the starch-sugar mixture for several hours before packing.
10. Pack in plastic bag.

source: mis.dost.gov.ph, photo from dessertcomesfirst.com

Related posts:

1. How to Make Calamansi Candy and Jelly
2. Calamansi Food Processing
3. How to Make Marshmallow
4. Making Calamansi Preserve and Nip