How to make lollipops with a wafer or sugar picture inside. Step-by-step master class with photos. How to make Papabubble candies How to make candies with a pattern on the inside

Surely many of you have seen interesting lollipops with drawings inside in various supermarkets, and most likely you asked yourself the question of how it was made. Today we will visit a magical confectionery shop, where we will see how it is done. Papabubble is a Spanish brand and at the same time a technology for the production of caramel sweets of various shapes, colors and tastes. The technology is unique in that it allows you to create miniature sweet works of art literally before your eyes.

First, a general view. The store is bright, spacious, and minimalist in style. There is no counter as such, the main focus in the room is the candy makers’ workplace.

The owner of the store is Sveta and Masha, who took the caramel and did not part with it until the end of the photo shoot.

As soon as I had time to attach a flash to the camera and take a couple of test photos, they brought out a large pan of boiled caramel. The delicious-smelling and hot liquid is poured into a special form.

For color and taste, special syrups are used, which stand beautifully on shelves in tall flasks.

The syrup is added to the caramel and mixed with it. Add citric acid (don’t ask why, that’s the recipe).

The color and taste of the syrup depends on the color and taste of the future candies. Today they make a pear.

After it all cools and hardens, the workpiece is cut into multi-colored pieces.

The frozen workpiece is kneaded on a table with a special coating to which it does not stick (because the table is hot).

The most spectacular part of the process is winding the caramel onto a special hook and stretching it. This is done in order to saturate the workpiece with oxygen and give it the desired texture. As a result, it gradually lightens and becomes white.

Candymaker Rita continues to make caramel.

At some point it stops - the desired result has been achieved.

The resulting blanks are folded into sausages.

Now they need to be arranged in such a way as to ultimately obtain the desired design inside the candy. Rita explains the creative concept to her assistants.

While it is impossible for an unprepared person to understand from such a blank what will happen in the end.

Remember green syrup and the green stuff that came out of it? That's what it was for - it will be the shell of the candy.

This is what happened in the end.

Now begins the most fun, but, as it seemed to me, physically difficult process - pulling out a thick workpiece. In general, the work of a candy maker is very hard. That's why they work in shifts.

There are a lot of thin pieces, they are cut into pieces and rolled out under a fan on the table so that they harden.

After this, the thin workpiece is cut into pieces. Manually! At first I thought that the machine was used for this, but it turned out that it was needed for making caramel pillows.

And finally, the result is a small candy with a pear design inside.

tina_it shows everyone the resulting candy.

However, the possibilities of Papabubble do not end there. You can make such masterpieces.

On the wall hang recipes for future sweets and photographs of ready-made ones.

Small candies are packaged in cute jars and bags.

The label shows a black and white dog and cat looking at the caramel flowing out of the pan. At least, it seems so to me.

Let's go to Papabubble to see how caramel candies are made. I didn’t manage to get to the opening, and it wasn’t the best time to learn all the details in detail, there were too many people.

I know that many of my friends know what papububble is, and some have already gone to the store and bought some candy. For those who are not in the know, “Papabubble” is a Spanish brand and at the same time a technology for the production of caramel sweets of various shapes, colors and tastes. The technology is unique in that it allows you to create miniature sweet works of art literally before your eyes.

So, today is another report from the “how it’s done” series.

First, a general view. The store is bright, spacious, and minimalist in style. There is no counter as such, the main accent in the room is the candy makers' workplace.

Shop owner - Sveta tina_it and Masha, who took the caramel and did not part with it until the end of the photo shoot.

For color and taste, special syrups are used, which stand beautifully on shelves in tall flasks.

The syrup is added to the caramel and mixed with it. Add citric acid (don’t ask why, that’s the recipe).

The color and taste of the syrup depends on the color and taste of the future candies. Today they make a pear.

After it all cools and hardens, the workpiece is cut into multi-colored pieces.

The frozen workpiece is kneaded on a table with a special coating to which it does not stick (because the table is hot).

Candymaker Rita continues to make caramel.

At some point it stops - the desired result has been achieved.

The resulting blanks are rolled into sausages.

Now they need to be arranged in such a way as to ultimately obtain the desired design inside the candy. Rita explains the creative concept to her assistants.

While it is impossible for an unprepared person to understand from such a blank what will happen in the end.

Remember green syrup and the green stuff that came out of it? That's what it was for - it will be the shell of the candy.

This is what happened in the end.

Now begins the most fun, but, as it seemed to me, physically difficult process - pulling out a thick workpiece. In general, the work of a candy maker is very hard. That's why they work in shifts.

There are a lot of thin blanks, they are cut into pieces and rolled out with a fan on the table so that they harden.

After this, the thin workpiece is cut into pieces. Manually! At first I thought that the machine was used for this, but it turned out that it was needed for making caramel pillows.

And finally, the result is a small candy with a pear design inside.

tina_it shows everyone the resulting candy.

However, the possibilities of Papabubble do not end there. You can make such masterpieces.

On the wall hang recipes for future sweets and photographs of ready-made ones.

Small candies are packaged in cute jars and bags.

The label shows a black and white dog and cat looking at the caramel flowing out of the pan. At least, it seems so to me.

This is how candy is made. If you want to know something about Papabubble, you can ask questions in the comments. I think that Sveta will be happy to answer them.

UPD: Since people in the comments ask me where the store is, I’ll tell you.

The Papabubble store is located on the 3rd floor in the Capitol Auchan City shopping center, on the street. Sheremetyevskaya 60 A (this is Moscow).

UPD: Again, in the comments we found the same video from Discovery, which shows the process in detail.

P.S. It would probably be useful to say that I am interested in all sorts of interesting and unusual productions and places. If you have the opportunity to provide me with access to something to make a similar “making of” report, I will be happy to consider suggestions :)

It would seem that making such lollipops would be as easy as shelling pears. I printed the picture, cut it out, melted the isomalt, and poured it. Ready. That's what I thought and I made every possible mistake I could think of. I did absolutely everything wrong! But I was still pleased with the result and even designed a small cake about Elsa.

Only later, when I studied isomalt in depth, did I learn how to do it correctly.

So, what do we need to make lollipops with a waffle or sugar picture inside?

The most common brands are Laped. Sold in buckets of several kg. or packaged. In our store you can find jars of 100 grams for testing.
/ or cut wooden kebab skewers.
or
quality or

thick-bottomed saucepan for melting isomalt

Isomalt is a white powder in granules, similar to foam. It needs to be melted to a liquid state. A regular saucepan with a thick bottom will do. Pour the powder into it and place it on the stove at medium temperature.

Stir until dissolved.

The melting point of isomalt is 145 degrees. It is better to bring it to 180 degrees. At this temperature it will begin to bubble and become completely transparent.

The use of a thermometer is not important; you can try to determine the readiness of isomalt by eye, with the device it is simply more reliable) If the finished candies are cloudy, whitish, then most likely the isomalt was not brought to the required temperature when melting. If the isomalt turned yellow during the melting process, it was burned. He is not suitable for further work.

The first time I didn’t pay attention to the temperature and poured hot isomalt onto the picture. The picture swelled, and so did the rug. The caramel spread greatly beyond the boundaries of the image; it was difficult to give any shape. Still, to work, you need to cool it to 130-120 degrees.

It becomes more viscous. The products turn out smooth, neat, the caramel layer is thicker.

It is preferable to use sugar pictures; this paper tolerates high temperatures better. Although, if you pour caramel onto it at a temperature of 180-190 degrees, the image may begin to spread. I already wrote about the waffle one above; when pouring, its edges begin to curl and pouring is a little more difficult.

Cut out the picture.

If you use sugar, then you must remember to remove the film from the back side.

Place it face down on the mat.

When I made it for the first time, I filled the front side. The image looked like it was behind glass. In some cases, you can do this consciously, to support some idea. In all other cases, pour the caramel on the wrong side.

Pour it with a small spoon and use it to distribute the caramel over the picture.

Immediately insert the stick and twist it a little so that it sticks better. We try not to touch the picture. My paper immediately tore from contact and slight displacement of the stick. Also correlate the height of the picture and how high you glue the stick. I glued the stick low on some of the lollipops, it was scary to take them, it seemed that they were about to break off due to the weight. Later I glued the stick almost to the top of the picture.

You should not pour a lot of candy at once, because... Isomalt cools very quickly. It's better to do one at a time.

As soon as the isomalt thickens in the saucepan, heat it again to an operating temperature of 120-130 degrees and continue working.

Let the finished candy harden and carefully lift it up.

You can store these lollipops in tightly closed containers, lined with baking paper to prevent them from sticking together.

Handmade lollipops , which are made by confectioner Janet Best, compare favorably with those made industrially. The latter always use artificial flavors and food colors for design and taste, and Janet does this with the help of candied fresh flowers and organic additives. Well, aesthetically, each of the designer lollipops looks like a confectionery masterpiece. It looks like these candies will be the solution to the eternal dilemma “what to give for the holiday - flowers or candy?”

Japanese confectionery masters are considered favorites in making various original sweets. This also applies to sugar candies - lollipops, which the Japanese began making back in the 8th century. You can find out how fancy Japanese lollipops are in their original design. No less impressive are the modern ones, whose transparent “body” is decorated with fresh flower petals and flower buds.

But it turns out that American confectioners can turn candy into a delight for the eyes and a feast for the stomach. Sugar Bakers Bakery not only makes and sells regular products like cakes and chocolates on site, but also ships amazing candies from Pennsylvania around the world, created by the company's employee Janet Best ( Janet Best).

Typically, standard candies have a sweet, fruity flavor. (Although there are salty varieties, as well as licorice-flavored candies). Some lollipops are filled with liquid caramel. But Janet used candied flowers for her exclusive candies. (we have already described on the site). Only in this case, the flowers turned out to be completely covered in frozen sugar syrup. And since sugar is an excellent preservative, flowers retain their natural color shades as if they were picked just yesterday.

In fact, the floral material for the “filling” of the candies is grown in advance in a special enclosed room to protect the flowers from pests and toxins. As a result, flowers become a bright decoration and an additional organic flavor for candies. The company's website states that the lollipops are made to order and the buyer can choose from a wide range of flavors, from blueberries to flavors of various alcoholic beverages. In general, there are candies for every taste - both for a children's party and for a parent's party. Just a gentleman's gift set that combines flowers, sweets and alcohol)).

Surely many of you have seen interesting lollipops with drawings inside in various supermarkets, and most likely you asked yourself the question of how it was made. Today we will visit a magical confectionery shop, where we will see how it is done. The technology is unique in that it allows you to create miniature sweet works of art literally before your eyes.

The delicious-smelling and hot liquid is poured into a special form.

For color and taste, special syrups are used, which stand beautifully on shelves in tall flasks.

The syrup is added to the caramel and mixed with it.

Add citric acid.

The color and taste of the syrup depends on the color and taste of the future candies. Today they make a pear.

After it all cools and hardens, the workpiece is cut into multi-colored pieces.

The frozen workpiece is kneaded on a table with a special coating to which it does not stick (because the table is hot).

The most spectacular part of the process is winding the caramel onto a special hook and stretching it.

This is done in order to saturate the workpiece with oxygen and give it the desired texture.

As a result, it gradually lightens and becomes white.

At some point it stops - the desired result has been achieved.

The resulting blanks are folded into sausages.

Now they need to be arranged in such a way as to ultimately obtain the desired design inside the candy.

While it is impossible for an unprepared person to understand from such a blank what will happen in the end.

Remember green syrup and the green stuff that came out of it? That's what it was for - it will be the shell of the candy.

This is what happened in the end.

Now begins the most fun, but, as it seemed to me, physically difficult process - pulling out a thick workpiece. In general, the work of a candy maker is very hard. That's why they work in shifts.

There are a lot of thin pieces, they are cut into pieces and rolled out under a fan on the table so that they harden.

After this, the thin workpiece is cut into pieces. Manually! At first I thought that the machine was used for this, but it turned out that it was needed for making caramel pillows.

And finally, the result is a small candy with a pear design inside.

You can make such masterpieces.

Small candies are packaged in cute jars and bags.

Now you know how to make candies with a pattern inside.

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