28 33 Sugar and nice

Fed up with being lectured about the ‘evils’ of sugar? Desperate to indulge that sweet tooth? Then pull on your pinny and get into the kitchen with these great, old-school recipes from new book The Home Made Sweet Shop. And remember, if you can resist them yourself, you can always give them away as gifts...

soften and the juices run. Do not stir.

Strain through a sieve placed over a large bowl to catch the juices. Do not push the berries through the sieve as this will cause the juice to go cloudy.

Put the sugar in a heavy pan and add the strained raspberry juice. Stir the mixture over a medium heat until the sugar dissolves, then bring to the boil.

Stop stirring and boil over moderate heat until the syrup reaches the hard-crack stage (154C/310F). Arrest the cooking by placing the pan in the ice-water bowl. Pour spoonfuls of the syrup on to the prepared baking sheet, about 5cm/2in apart. Press lollipop sticks into the syrup, then pour another drop of syrup over the top of the stick to seal it in.

Allow the lollipops to cool completely before lifting gently from the sheet and wrapping them individually in cellophane. Grease a line with waxed pape Combin and sal over a med has dissolv Bring th the des to combine Pour tw into the the remain drops of pin pan, then q layer in the Smooth spatula Allow t comple Lift out the par and place o into square airtight con

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