SEE'S BUTTERSCOTCH LOLLIPOP
The first See's Candy shop was opened in Los Angeles in 1921 by Charles A. See. He used his mothers candy recipes, and a picture of her at the age of seventy-one embellished every black-and-white box of chocolates. Mary See died in 1939 at the age of eighty-five, but her picture went on to become a symbol of quality and continuity. See's manufacturing plants are still located in California, but because the company will ship anywhere in the United States, it has become a known and respected old-fashioned-style chocolatier across the country. In an age of automation, many companies that manufacture chocolate have resorted to automated enrobing machines to coat their chocolates. But See's workers still hand-dip much of their candy. One of the company's most popular sweets isn't dipped at all. It's a hard, rectangular lollipop that comes in chocolate, peanut butter and butterscotch flavors. The latter, which tastes like caramel, is the most popular flavor of the three, and this recipe will enable you to clone the original, invented more than fifty years ago. You will need twelve shot glasses, espresso cups, or sake cups for molds, and twelve lollipop sticks or popsicle sticks.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved.
- Let the mixture boil until it reaches 310 degrees on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water separates into hard, brittle threads.
- Stir in the vanilla, the remove from the heat.
- Coat the molds with nonstick spray and pour the mixture in. (If you are using shot glasses, be sure to cool the mixture first so that the glass won't crack).
- Place a small piece of aluminum foil over each mold and press a lollipop stick or popsicle stick in the center.
- When cool, remove from molds.
- Makes 1 dozen lollipops
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