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Sour Bubble Lollipops with Dipping Sherbet
- 1 cup white sugar
- 2 tsp glucose syrup
- 1/4 cup water
- food colouring of your choice
- Manhattan Sour bubbles
- Sherbet, for dipping
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Place 2 non-stick baking sheets in the freezer or prepare a silicone lollipop mould.
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Combine sugar, glucose and water over low heat and stir until the sugar is completely dissolved.
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Add food colouring the bring to the boil. Simmer until the mixture reaches 154C on a sugar thermometer.
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Working quickly drop spoonfuls of toffee onto the cooled baking trays, press a stick into each and sprinkle with the sour bubbles.
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Allow to set completely. Serve with the sherbet.