Galaxy Isomalt Lollipops, Sweetened with Monk Fruit
Sweets and drinksCandyEurope and North AmericaThree batches of syrup, unmolded after 30 minutes
These lollipops are poured in three layers: a bamboo charcoal night sky, a purple streak and a clear coat over the top. Held up to the light, the color runs through the inside like a night sky. The tricky part is holding 160 to 165 degrees C, since any hotter and the candy yellows and loses its clarity.
A heavy bottomed stainless steel pot and a thermometer are both essential. A common problem is pouring the next layer while the one below is still hot, which lets the two blend and washes out the pattern.
This batch weighs about 755g, at roughly 20 calories per 100g.
Method
Make the night sky base. Put 200g kOBE Monk Fruit Blend isomalt, 100ml water and 5g bamboo charcoal powder in a pot, stir well and cook over medium heat to 160 to 165 degrees C. Turn off the heat and lift the pot off the stove at temperature.
Separate the mold into halves and fill the lower half, the part without the opening, almost to the top.
Make the purple galaxy streak. Put 100g kOBE Monk Fruit Blend isomalt and 50ml beetroot or red cabbage juice on the stove and cook to 160 to 165 degrees C as before.
Off the heat, spoon the syrup straight over the base layer, drag a spoon through it to draw the galaxy and scatter a little white luster dust for sparkle.
Make the clear layer. Fit the lower and upper halves of the mold together. Dissolve 200g kOBE Monk Fruit Blend isomalt in 100ml water and cook to 160 to 165 degrees C.
Draw the syrup into a syringe and inject it into the mold through the opening.
Set the sticks in the mold without pushing them in too deep. After 30 minutes, unmold the lollipops and trim the excess. A quick pass with a torch clears any dull patches.
Once cool, stick on the printed rice paper images and wrap or seal each lollipop so it does not weep.
Tips
A heavy bottomed stainless steel pot with a pouring lip is easiest to work with, as a thin base scorches quickly.
Choose pressed paper sticks, since plastic ones melt in contact with hot syrup.
kOBE Monk Fruit Blend isomalt dissolves slowly, so stir again after 5 minutes before bringing it up to temperature.
A candy thermometer is essential, as judging by eye almost always overshoots.
Pour each layer only once the one below has set on the surface, which is what keeps the streaks sharp.
These lollipops hate humidity, so wrap each one and store them somewhere dry, never in the fridge.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.