Once completely cold, give the toffee a few firm taps with a toffee hammer or the end of a rolling pin to break it up. If using silicon molds, the lollipops should unmold easily Yes, you can actually leave out the corn syrup from your caramel corn or toffee popcorn. The texture may be a little different than you’re accustomed to, but you will still have a yummy coated popcorn recipe to enjoy! Contains 40% Milk Chocolate, 18% Raspberry Flavoured Crème, 6% Red Coloured Chocolate and 6% Raspberry Jubes.

We offer Wholesale lollipops to please every type of lollipop lover, whether you are a kid or a grown up satisfying your inner child’s sweet tooth. I recommend lining your baking tins with baking parchment. Although some recipes suggest greasing the baking tin and pouring the toffee in, I have had mixed results. Lining the tin with parchment removes the risk that the toffee will weld itself to the tin and refuse to come out Place the egg whites and sugar in a medium saucepan with a small amount of water - place on a medium heat and whisk until the sugar has dissolved. Cover the lower layer, spreading the sauce gently with a spoon, then pour onto the top layer, pushing from the middle to the sides with a spoon until it reaches your drip line.Some recipes suggest adding cream of tartar or white wine vinegar. This is to help prevent the formation of sugar crystals. Don’t worry, you won’t be able to taste these ingredients and you can use either in my recipe. But watch the quantities – my recipe calls for 1 tbsp of vinegar or ¼ tsp cream of tartar – quite a difference Mix on a slow to medium speed until the mixture forms a smooth dough, then roll to about 5mm width and cut 75mm rounds. Bake at 160°C for about 15-20 minutes or until pale golden-brown. It is essential to use a reliable food thermometer that can withstand temperatures up to 150C/ 300F. I use a Thermapen .

Continue whipping and add butter one small cube at a time - keep beating until you get a soft and silky buttercream. Sugar, Wheat Flour, Vegetable Fats [Antioxidant (307b: Soy)], Milk Solids, Red Coloured Chocolate [Sugar, Milk Solids, Cocoa Butter, Cocoa Powder, Emulsifiers (Soy Lecithin, 476), Natural Colours (162, 160c, 160b)], Cocoa Butter, Raspberry Pieces [Raspberry Puree, Concentrated Fruit Puree (Apple, Pear, Plum), Elderberry Juice, Invert Sugar, Sugar, Humectant (Glycerol), Wheat Fibre, Gelling Agent (Pectin), Acidity Regulators (300, 330), Natural Flavour], Cocoa Mass, Dextrose, Golden Syrup, Invert Syrup, Condensed Milk [Milk, Sugar], Emulsifiers [Soy Lecithin, 476], Salt, Raising Agents [Baking Soda, 450], Natural Colours [120, 160b], Natural Flavours, Citric Acid, Tartaric Acid. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Beat together oil and sugar in a mixer on a medium speed until well incorporated (it won't be fluffy like butter but should come together after a couple of minutes).You may be wondering is toffee popcorn the same as caramel corn? Toffee popcorn has a lighter, buttery than caramel corn because toffee popcorn uses light corn syrup, while a caramel corn recipe uses dark corn syrup.The toffee for popcorn recipe is made with light corn syrup, butter, and sugar. Store in an airtight tin (using baking parchment to keep layers of toffee separate) or wrap up in boxes or cellophane bags to give as gifts Make sure your toffee sauce is cool but runny enough to drizzle over the sides of both cake layers - use a large spoon and drip, or pour into a sauce bottle and go around the outsides.