These lollipops are made using Isomalt, a type of sugar derived from beets. It is commonly used as a sugar substitute in dietetic and diabetic products, but is popular with cake decorators and sugar artists because of its ability to hold up well under high heat and humidity. Isomalt comes as a large, white granular powder and is cooked over the stove top until it boils.
This particular lollipop is made using a heart cookie cutter, but you can use any shape metal cookie cutter you have on hand.
- Few drops of flavoring oil of your choice
- Heat-proof glass pitcher
- Metal spatula
- Lollipop sticks
- Metal heart cookie cutter
- Small round cookie cutter
- Colored icing sheets – yellow gold and pink luster
- Printed icing sheet
- Sweet Accents machine
- Aster die cutter
- Silicone mat
- Sewing scissors
- Flower former
Prepare the Isomalt:
First prepare the Isomalt by placing it in a saucepan over low to medium heat. You won’t need to stir it but you can push the unmelted granules into the melted ones using a metal spatula. When it comes to a boil, remove it from the heat. Allow the bubbles to disappear and add water to cool it down – 1/8 the volume of sugar used. Pour the sugar into a heat-proof glass pitcher (Pyrex).
Isomalt has no flavor, so this is the point where you would add a few drops of the flavoring oil of your choice.
Create the Flower:
- The Sweet Accents machine comes with sandwiching plates. The base plate (grey) goes on the bottom. The yellow gold icing sheet gets placed on top with the plastic backing facing down. Then the aster die cutter goes on top of the icing sheet with the cutting edges facing down. The cutting plate tops off the sandwich.
- Run this sandwich through the machine and then peel off the aster cut-out from the plastic backing.
- Use small scissors to cut out the centers of each flower petal.
Lollipop and Flower Center:
- Cut out a rectangle of the pink luster icing sheet that will be large enough to fold in half so when folded it’s larger than the cookie cutter.
- Fold the rectangle so the sticky sides go together. The pink luster surface will be facing outwards.
- Place the pink luster square on top of your silicone mat.
- Place the heart cookie cutter on top of the pink luster square.
- Cut a small square of the printed icing sheet that is larger than the small circle cutter.
- Place the printed icing sheet square on the silicone mat with the small circle cutter on top.
- Pour the Isomalt into both the heart cookie cutter and the small circle cutter to about 1/8” thick.
- If the Isomalt becomes too cool to pour, reheat in the microwave for 30 seconds and stir gently with the metal spatula.
- Allow the sugar to cool.
- When the sugar is cool, pull outwards on the sides of the cookie cutter to release the sugar. Lift the cookie cutters away.
- The excess icing sheet will now easily break away from the outside of the sugar.
- Dip one end of the lollipop stick into the hot sugar and place on the back center of the lollipop so the stick extends from the middle of the heart. Allow to cool.
- Place the aster cut out on the silicone mat. Take the printed sugar circle and apply a small amount of hot sugar to the back of it.
- Place the printed circle in the center of the aster cut-out.
- Wait a few minutes and then place the flower in the flower former to create a curved shape to the flower.
- Once the flower has dried a bit and taken on the curved shape (few hours, depending on the temperature and humidity in the room), place a small amount of hot sugar on the back of the flower and stick it on the top part of the heart lollipop.
Please note that hot sugar is extremely hot and it is very easy to burn yourself.
You can make an endless variety of lollipops even if you only own a few different types of cookie cutters just by varying the color of the icing sheet or the printed icing sheet you use.
These make great party favors and you can even use a print that coordinates with your party theme to make the lollipops.