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Cruzan Rum Lollipops

Cruzan rum pretty much reigns supreme here in St. Croix.  I’ve used it for everything from salted caramel rum sauce to Oreo rum balls so why not rum lollipops?  With the holidays coming up, these would not only make fun hostess gifts, they’d be great adult stocking stuffers too.  Do keep in mind that contrary to popular belief, not all of the alcohol gets cooked off.  That’s not to say that they’re incredibly boozy because they’re not.  The base of the recipe infuses the candy with rummy flavor while the last dash of it afterwards gives it that subtle hit.

These rum lollipops follow in the footsteps of my edible flower hard candies.  Both are very easy to make with minimal effort and ingredients but one is definitely more geared towards kids while this is reserved for the grown ups.  You can still make both without a candy thermometer.  The one piece of equipment I really do urge you to utilize is a silicone mat.  It makes life much easier and the candy peels right off {plus, it’s reusable}.  The exception is if you don’t have much experience with candy making.  I would recommend investing in a good candy thermometer.  The most important aspect of hard candy is that it reach 300 degrees which is also known as the “hard crack stage.”  This is what ensures that your candy won’t be sticky or tacky and will set to a hard candy texture.

If you don’t happen to be a fan of rum, you can definitely make these with any other hard liquor of your choice but the backdrop of the rum would also make a great combination with chocolate …or pineapple or coconut.  You get the idea.  What already goes in is a solid base for you to add on to.  Just make sure you add that healthy pinch of salt.  It really lends a nice balance to the sweetness of the candy and syrup.  As for the syrup, I only recommend using corn syrup or Lyle’s golden syrup.  Other than that, enjoy adding a bit of fun to your lollipops and enjoy responsibly.

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Cruzan Rum Lollipops
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Dozen Lollipops
Ingredients
  • ¼ c rum
  • ¾ c sugar
  • 3 tb corn syrup/Lyle's golden syrup
  • Pinch of salt
  • ½ tb rum
Instructions
  1. In a heavy bottomed pot, combine all of the ingredients. Shuffle them around so everything gets absorbed.
  2. On medium heat, bring it to a boil without stirring.
  3. It will begin to turn a caramel color.
  4. Your sugar syrup should register at 300 degrees with a candy thermometer. Alternatively, you can dip a toothpick/spoon into it and into cool water. If it hardens immediately, it's ready. It should not be sticky or tacky but completely hard.
  5. Turn off the heat and add in the ½ tb of rum.
  6. Pour into desired molds.

 

The World Food Championships

The World Food Championships were held in Orange Beach, Alabama this year and it was wedged between my visits to New Orleans.  As it was only a 3 hour drive, it was too tempting not to take advantage and turn 2 trips into 1.  You can read all about my New Orleans adventures here.

We arrived to the Turquoise Place early Sunday evening, already from a NOLA high.  Somehow, the majesty of our suite still managed to rival this.  Our suite actually had a hot tub on the balcony overlooking the ocean and every morning, we woke up to this:

orange-beach

and were treated to a $1200 coffee called cup of luxury.

cup-of-luxury

In conjunction with Hormel’s new “bro torch,” J had the opportunity to try it out for himself.

bro-torch

The next day, we traveled from Orange Beach to Bayou La Batre to learn all about oysters at Murder Point where oysters are literally to die for.  The story goes that 2 families feuded over the rights to the land and a man was murdered over it right on his very own front porch.  The prize are these incredibly plump, almost creamy, sweet and briny morsels that actually have a buttery taste to them, hence their hashtag, #butterlove

murder-point-oysters

From water to plate to my belly, the theme continued with more fresh seafood in a low country boil, graciously put on by the folks at Graham Shrimp Co.

gulf-seafood

On the menu were marinated crab claws, shrimp cocktail, fried shrimp, raw oysters, conecuh sausage, seafood gumbo, potato salad, buttered corn and potatoes.  Oh, and sweet tea and banana puddin’.  Oh how I missed the south!

Supper followed suit with touring the actual fishing boat our red snapper was caught on.

fishingboat

Of course the day wouldn’t have been complete without the obligatory holiday happy hour!

happy-hour

The last day was dedicated to the actual judging.  As part of getting E.A.T certified {Execution, Appearance and Taste}, we were guided by a professional chef in all its criteria and even had the opportunity to have a test run on Chef Drew Jackman’s burgers.

burgers

On burger rotation were black and blue burgers and Italian burgers.

orange-crepes

These are just a few selections from the structured desserts round that I got to taste and judge.  These pretty little things are from the first round of orange crepes.

Needless to say, between the two trips, I was perpetually stuffed.  My friends and family always joke that even while I’m enjoying my current meal, I’m already day dreaming about my next one.  I can’t say I had a moment to do so as I was luxuriating in all the edible wealth of what both New Orleans and Alabama had to offer.

 

 

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