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Petushok na palochke (Russian rooster lollipops)
Amber boiled-sugar cockerels cast in metal moulds on a stick
For generations of Russian children the 'little rooster on a stick' meant the fair: sellers at markets, Maslenitsa celebrations and seaside promenades held up bunches of the amber cockerels, and many families still own an old two-part metal mould and cast their own at home. The lollipop is hard and glassy, with a pale caramel colour and a clean, slightly tangy taste of cooked sugar, sometimes with a splash of fruit juice for colour. Serve them as a party treat or wrap them as small gifts. They are naturally egg-free: the only thing that sets them is sugar boiled to the hard-crack stage, while a little lemon juice stops it crystallising so the candy stays clear. Chef's tip: oil the mould lightly but thoroughly, then wipe away any pools; the common mistake is skipping this, and the cockerels then stick and snap at the tail when you open the mould.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 7 oz granulated sugar
- ¼ cup water
- 1 tsp lemon juice
- 1 tsp sunflower oilfor the moulds
- 1 tbsp cherry juice (optional)for a red tint
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Method
0/7 doneStep 1: Brush the inside of a rooster lollipop mould (or small metal or silicone candy moulds) with 1 tsp sunflower oil, then wipe out any excess with kitchen paper. Lay out 8 wooden lollipop sticks.
Step 2: Put 7 oz granulated sugar, ¼ cup water and 1 tsp lemon juice in a small heavy saucepan. Stir over a medium heat until the sugar dissolves, then stop stirring. Add 1 tbsp cherry juice now if you want a red tint.
4 minStep 3: Boil over a medium heat, washing down the sides with a wet brush, until the syrup reaches 300°F, the hard-crack stage.
12 minStep 4: Let it go a little further, swirling the pan, until it turns pale gold at about 300°F. Take it straight off the heat; it darkens quickly from here.
2 minStep 5: Let the bubbles settle for 30 seconds, then pour the syrup into the moulds in a thin stream and push a stick into each one, turning it once so it is coated.
3 minStep 6: Leave to cool completely, about 15 minutes, until the candy is hard and rings when tapped. Then open the mould and ease the roosters out.
15 minStep 7: Wrap each lollipop in cellophane or baking paper straight away and store somewhere dry; they turn sticky in damp air.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 0 g
- Carbs
- 25 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does petushok na palochke (Russian rooster lollipops) take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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