Spiced caramel lollipops
- December 2004
- Makes 16 lollipops
- Takes 40 minutes to make, plus cooling
A cinch to make, these spicy caramel sticks make a great talking point at the end of a meal – serve with fresh coffee. Perfect for a sweet homemade Christmas gift, too.
- trace fat (no saturated)
- trace protein
- 26.5g (26.5g sugars)
- trace salt
- 400g white caster sugar
- 1 tsp cumin seeds
- ½ tsp coarsely ground cardamom seeds or 8 whole cardamon pods
- ¼ tsp dried chilli flakes
- Maldon sea salt
- Freshly ground black pepper
- Line 4 good-quality, strong baking sheets with baking paper. Place a few wooden sticks on each, spaced apart.
- Make each caramel flavour separately. Put 100g of the sugar in a heavy-based saucepan over a medium heat. Shake the pan occasionally to help the sugar dissolve, then let it turn a golden caramel colour. Pour small amounts of caramel onto the baking sheet, so it covers the top of each stick and looks like a lollipop. Immediately sprinkle with the cumin seeds. Set aside to cool. Repeat this process with another 100g of sugar, sprinkling the caramel with cardamom. Flavour the next batch with the chilli flakes, and the final batch with a sprinkling of sea salt and black pepper.
- When all the flavours are made and set, peel from the baking paper. Wrap the different flavoured caramel sticks in cellophane, labelling each one. Gift-wrap with a card or label explaining to store in an airtight box and eat within 1 week.
You’ll need wooden sticks, such as bamboo skewers. If you don’t want to use sticks, just make giant blobs of caramel in each flavour, then, when set, snap into pieces and gift-wrap.
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