Buzz
As Halloween approaches, there's plenty of chatter about crafting your own Snickers or homemade candy corn. While those options are traditional, I prefer to take a more original route. If I'm going to create candy, I want it to stand out, be special, and—why not?—include a bit of alcohol.
This isn’t something you’d throw into the Halloween candy bucket. We’re talking about an elegant treat made with three key ingredients: gin, vermouth, and Campari—yes, a Negroni lollipop. Although I'm no novice when it comes to Negronis, I'm a beginner at making hard candy. That’s why I called upon candy expert Jami Curl, the mastermind behind Portland's beloved QUIN Candy, to show me the ropes.
Jami kindly invited me to her small-batch candy factory, where she guided me through the steps of turning my beloved cocktail into a gorgeous candy creation. She even allowed me to try my hand at filling molds—an act of bravery on her part (this, we call 'foreshadowing' in the industry).
Lollipops, whether infused with alcohol or not, are surprisingly simple to make. But Curl shared a few of her top tips to guarantee they turn out just right every time.
Weigh your ingredients, don’t measure by volume: As we’ve mentioned before, this is the best way to ensure you get consistent, tasty results every time you make candy.
Invest in a thermometer: While the classic water drop test works for softer candies, you need accurate temperature control for lollipops. (In fact, every kitchen should have an instant-read thermometer, whether you’re making candy or not.)
Grab some molds: Sure, you can make a lollipop by drizzling hot candy over a stick on a nonstick mat, but using molds guarantees perfectly round lollipops every time. Don’t forget to get some sticks too.
Now that you have your scale, thermometer, molds, and sticks, it’s time to start making your candy. The first step in creating a Negroni lollipop is making a Negroni syrup. To craft this sweet cocktail syrup, you will need the following ingredients:
1 750-milliliter bottle of gin
1 750-milliliter bottle of Campari
1 1-liter bottle of sweet vermouth.
Combine all three bottles into a large pot and reduce the mixture by half. This creates your Negroni syrup. To turn it into lollipops, you’ll also need:
267 grams glucose (You can buy this online, or substitute with corn syrup for similar results.)
400 grams granulated sugar
110 grams Negroni syrup
2 grams tangerine flavoring (Be sure to use one designed for high-heat applications, like this.)
Measure the glucose, sugar, and Negroni syrup and add them to a heavy-bottomed pot. Place the pot over medium-high heat and bring the syrup to a boil. As the syrup boils, swirl the pot frequently to ensure the sugar cooks evenly. Initially, the syrup will bubble quickly and lightly. As it slows down, the bubbles will become thicker, signaling that the syrup is almost ready.
Check the temperature of the syrup. Once it reaches 315℉, remove it from the heat. Stir in the flavoring and whisk everything together until the candy appears smooth and no longer foamy, with any bubbling subsiding. Carefully pour the syrup into a candy funnel or spouted cup, then funnel or pour it into the molds. It's better to err on the side of using too little syrup in each cavity than too much. You can always add more, but you can't remove any. Be quick though, as the syrup will solidify and won't return to a pourable state once cooled.
Allow the lollipops to sit until they harden completely, which should take about 30 minutes to an hour depending on your kitchen's temperature and humidity. Once they’ve set, pop them out of the molds, wrap them if you like, and savor your sophisticated sweet treat.
If Negroni pops aren’t your thing, take a moment to reflect on your decision (and why you might be mistaken). However, you can use this recipe as a base to create your own cocktail-inspired lollipops. Just remember a few things: first, the cocktail syrup should be made from alcohol and liqueurs, as juices or other liquids can affect the syrup's consistency. Secondly, think of flavorings, like the tangerine in this recipe, as the garnish—just as a Negroni isn't complete without a twist of zest, your lollipop needs that extra touch of fruity flavor. If wine is more your style, check out Jami’s book, Candy Is Magic, filled with incredible candy recipes including pinot noir lollipops. Above all, don't take it too seriously—experiment, have fun, and enjoy your mishaps along the way.
