Last week I reported on making lollipops, and that I was going to try to inhibit the formation of large sugar crystals by using corn syrup and cream of tartar in the syrup. Well, I did that, and lo and behold, the lollipops had a wonderfully smooth satiny texture! Unfortunately, theCultFigure detected a slight aftertaste he didn’t like, and I’m wondering if it’s caused by the corn syrup. Now I have to decide whether I prefer the satiny texture or the absence of aftertaste…

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