Alcohol in Candy

[llobar20]

Hi,

 

When is the best time to add alcohol, like bourbon or Baileys to a lolly-pop (sucker) recipe?  Do you add a lot or a little?  Does the type of alcohol make a difference? What are your best tips as I have never made them before.

 

Thank you,

 

Laura

[Lisa Shock]

Usually that sort of thing is added as the sugar is pulled from the heat, right before shocking. That said, not every alcohol makes a good flavoring for sugar. There are professional flavorings made specifically for high heat applications. Check the selection at Amoretti.

Edited December 6, 2014 by Lisa Shock (log)

[llobar20]

Thank you for the information regarding the candy and for the tip about Amoretti.  Do you know if you are using bourbon that you typically add just a table spoon or 2 or with the flavoring, do you add about the same?  For home/family size batch.

[Lisa Shock]

I've never made bourbon flavored hard candy, but you could just try  a small batch. Depends on the bourbon and how strong the flavors are in it. You could also reduce the alcohol over low heat in a small pan so some of the alcohol and water boils off before adding to the candy, that will concentrate flavors.