You can’t deny the popularity of this sweet treat - the lollipop! The Chordettes sang ‘Lollipop’, Millie Small sang ‘My Boy Lollipop’ and Shirley Temple sang about an airship named after it, and those are the first that spring to mind! Who knows how many more songs the lollipop is immortalised in!
On the 20th July, the humble lollipop gets its day to shine and this food holiday is devoted to these sweets on a stick that come in various shapes, flavors, sizes, and colours.
The first confectioneries that closely resemble modern-day lollipops date back to the Middle Ages. They were made with boiled sugar. Who knew that lollipops had been around for so long?
Lollipops as we know it are thought to have been invented in the early or mid-19th century. According to the most popular theory, the modern version of the lollipop was invented by George Smith in the early 1900s. His lollipops were soft, rather than hard. He named them after Lolly Pop, a popular race horse.
Lollipops usually consist of hardened sugar and syrup with added flavouring. Lollipops come in dozens of flavours, colours, and shapes. Sometimes they contain fillings, such as a soft centre or bubble gum.
Lollipop Day is the perfect occasion to enjoy the confectionery that reminds most of us of childhood. Grab a lollipop to celebrate and buy some for your family and friends, too!
If you’re feeling adventurous, why not try making your own lollipops!
You will need:
• Hard boild sweets (e.g. Fox’s Fruits / Fox’s Glacier Mints / Rhubarb & Custard / Apple Drops / Pear Drops / Humbugs
• Cookie cutters
• Cooking oil spray
• Baking sheet
• Sandwich/ziploc bags
• Rolling Pin
• Royal icing
• Lollipop sticks (or BBQ skewers cut to size)
• Sprinkles or Hundreds & Thousands
• Preheat your oven to 150C/ 130C fan
• Line your baking tray with tinfoil and spray with cooking oil
• Place your boiled sweets in your sandwich bag, place inside a tea-towel and crush the sweets into smallish pieces with the rolling pin.
• Spread the crushed sweets on the lined and oiled baking sheet so that there is good coverage.
• Liberally spray your cookie cutter shapes with oil so that the candy releases easier from the cutters.
• Place the sweets in the oven for 3 minutes until just melted but not scorched, they may need a little longer so keep an eye on them after about 2 minutes.
• When you remove the melted sweet sheet from the oven the hot sugar will be dangerously hot and can cause burns so be very careful not to get any on your skin.
• Carefully press the oiled cutters into the candy, making sure that the cutter goes all the way through.
• Sprinkle your toppings onto the candy inside your cutter and wait until cool and set.
• Remove the cutters and attatch your lollipops to your sticks with a dot of royal icing.