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Introducing a brand new addition to our single colour range for lolly buffets and parties. These treats are a cross between marshmallows and clouds – texture of marshmallow with a sugar coating like clouds, flavours also follow the cloud range: red for strawberry, blue for blue raspberry, green for melon, purple/lilac for grape and white for vanilla. To distinguish them from clouds and marshmallows when talking about them in the shop, they are called “puffs”.

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You will get 15 puffs in 100g and they contain glucose and fructose syrup, water, gelatine, milk proteins, flavourings and colours. They would be great as a filler for big containers in a lolly buffet as they are individually light but large in size – about twice the size of a standard marshmallow.

As with all the single colour specialty range, I need 2 days notice to get these in for you.


Pack Size
Colour


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I have found this very popular recipe for gluten free red licorice since I know so many of the red licorice fans would love to have a go at making it!

 

For more useful recipes go to www.glutenfreeonashoestring.com

 

Gluten-Free-Red-Licorice

 

Ingredients
1/2 cup (70 g) high-quality all-purpose gluten-free flour

1/4 teaspoon xanthan gum (omit if your flour already contains it)

1/4 teaspoon salt

1/2 teaspoon cherry flavoring oil

Red food coloring, as desired

8 tablespoons (112 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar

8 tablespoons (168 g) light corn syrup

1/2 cup (156 g) sweetened condensed milk

4 tablespoons (84 g) golden syrup (can substitute an equal amount honey or molasses)

Directions

Grease well a 9-inch square baking dish with butter or vegetable shortening, and set it aside. Assemble your ingredients next to the stovetop. In a small bowl, place the flour, xanthan gum and salt, and whisk to combine well. Set the flavoring oil and a measuring spoon, plus the food coloring, to the side, within arm’s reach.

In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and golden syrup (or honey or molasses). Cook over medium-high heat until the mixture reaches a boil, stirring constantly. Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240°F on a candy thermometer. Any higher and the butter will burn. Any lower and the licorice won’t harden enough as it cools.

Remove the mixture from the heat and add the flour mixture. Working quickly, mix everything well. Add the flavoring oil and food coloring (I generally use a toothpick to add food coloring), and mix well once again.

Pour the candy into the prepared baking dish, and shake it back and forth so that it is in an even layer. Place the baking dish in the refrigerator and chill for 30 minutes. Remove the baking dish from the refrigerator, and, with a thin spatula or other thin kitchen implement, remove the candy in one piece from the baking dish onto a flat surface. With kitchen shears or pizza cutter, cut the square of candy in half, and then cut each half into 1/4-inch wide strips. Twist the strips at both ends to create the traditional licorice spiral. Allow to sit at room temperature until slightly hardened, and serve.

 

 

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Here is a fabulous creation from Christine in WA – we supplied the coins and ring pops.

Treasure Chest Cake

 

Once again this is not a recipe for the cake but my suggestions for decorating it using lollies and chocolates.

To make this cake I suggest using a slab madeira or some other solid texture cake to give you some solidity for carving and filling. Here there are two cakes, covered in chocolate butter icing with fruit rollup strips and smarties for the brass bands found on treasure chests. Wedges of cake hold the two sections partially opened so that you can fill the inside with “treasure”. Christine has used chocolate coins (about 12 in a bag) candy necklaces and bracelets, ring pops and wine gums (look like jewels). For around the base of the chest you could use either cake crumbs or jelly crystals to resemble sand.

If you wanted to have it a bit more gruesome for your pirates, you could add witchetty grubs, snakes and gummi bones!

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My suggestions here are not so much a recipe as a fun way to decorate a cake for a big machine lover of any age.

truck cake

Apart from the base cake (your choice) you will need some chocolate coated honeycomb, malt balls and either a tipper truck toy or grader/bulldozer toy.

Let your imagination dictate how to combine the bits – I usually crush the malt balls for the “roadway” and then pile up the honeycomb and extra malt balls as shown in the photo. I have seen some very creative designs where part of the cake has been “excavated” as well! 

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mars bar racing carsThese are perfect for the drivers in your life!

100g milk chocolate, melted
1 bag Milky Way bars (you will need 24)
1 box Tiny Teddy biscuits
300g Smarties
Set out a tray or serving plate for the Teddies.

Sort the Smarties into colours and cut 12 Smarties in half with a sharp knife to use for steering wheels.

Remove the wrappers from the Milky Way bars.

Cut 24 Tiny Teddies in half at the belly button using a sharp knife.

Place the melted chocolate into a resealable bag and snip a tiny corner off. Squeeze out a few drops of chocolate to glue 4 Smarties ‘wheels’ on each car then place on the serving tray.

Place a few drops of chocolate on the top of each ‘car’ and sit the Teddy’s on. Place a drop of chocolate on the ‘car’ in the front of each Teddy and glue on steering wheels.

What happens to all the leftover bits of Tiny Teddies?? Mix up a batch of rocky road and throw them in for a different texture.

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autumn-bark

Today I thought you might like to try your hand at a twist on our famous “Lolly Lava”.  As the weather starts to cool down, this is a delicious treat and fun to make – its different every time!

Ingredients:

  • white chocolate
  • assorted small lollies (in the photo I have used candy corn – to try and finish off the supply we had)
  • nuts (optional)

Melt the chocolate in either a double saucepan or microwave. Cover a biscuit sheet or flat tray with wax paper.

Once the chocolate is completely melted, spread it out over the tray. Next sprinkle your lollies (and nuts) over the melted chocolate.

Place in fridge until it hardens, then use a knife to break into single servings.

 

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Here is the final group of concept designs from the students at Cologne International Design School.

mummstersMummsters – another Halloween offering, these are various shaped lollipop characters wrapped in “bandages”. You have to pull the bandage off, spinning the lollipop to reveal the character inside.

 

 

dragon-spellDragon Spell – six small jars containing effervescent powders, candy spiders and flavoured liquid that turns to foam with a cauldron and mixing rods in a spell box. You are the wizard and decide what flavour texture and colour your personalised candy will have.

 

 

meltiesMelties – chocolate (pirates), banana (monsters) and strawberry (mermaids) flavoured characters that melt and release their flavour when floated on the top of a cup of milk. The packaging is a cup of milk with two characters in a separate compartment on top.

 

giving-gift-gumGiving Gift Gum – Each piece of gum is individually wrapped as a gift box. Opening the packet by sliding it, reveals a paper doll who appears to be offering you the gift of gum.

 

 

 

sweet-toothSweet Tooth – soft wine gums shaped like teeth contained in a package that has a spinning tin “head” to dispense the teeth.

 

 

 

love-airLove IS In The Air – consists of a glass jar filled with transparent candies in the shape of wrappers for candy. Each wrapper has a coloured stripe to indicate the flavour. The concept is that only love fills the air of the jar – that is the gift being given.

 

 

new-sweet-homeNew Sweet Home – wine gums contained in packages that depict new home styles.

 

 

 

 

daily-sweetsDaily Sweets – a flat chocolate wrapped in a random newspaper article for easy insertion into a morning paper on the breakfast table.

 

 

 

I’m sure there is a market for quite a few of these – my favourite is the helium gobstoppers!

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Here are some more of the innovative ideas for new sweets from ISM 2012 and the International Design School in Cologne.

fleyeFleye – designed for Halloween is an air filled package with five “eyes” inside. By squeezing the balloon tighly one of the eyes will pop out and with practice (according to the designer) you can catch it in your mouth. The outside of the eye will dissolve to give you a berry juice to dribble down your chin.

 

bright-ideaBright Idea – An outer sugar shell in the shape of a light bulb sits on top of a small box. When a button is pressed, the gum drop exclamation mark inside glows.

 

 

 

helium-sweetsHelium Sweets – A thin sugar coated balloon is filled with helium for the ultimate good time gobstopper! I really found this idea innovative and fun!

 

 

holleHolle – snow flake shaped caramelised coconut pieces are hidden in a small pillow. When you shake the pillow the snow is released. Based on a European fable about Mother Hulda.

 

 

 

candle-cakeCandle Cake – The candle comes in three flavours and when lit will melt to form the icing for the cake.

 

 

 

pivoPivot – This is a game and sweet combined. The package contains three kinds of chocolate balls, game construction pieces and a manual. It works using random rotation of the container to release the chocolate balls.

 

 

Yet more in a few days!

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Using the theme “Sweets and Snacks as Gifts” students from the Cologne International School of Design created 20 fun and fabulous ideas, displayed as part of ISM 2012. Here are some of their offerings and notes from the designers.

maxterMaxter – a sweet mixing gun, lets people create their own personal sweet. By placing the ingredient blocks in the gun and pressing the trigger, a mixture is made and ready to consume.

 

wishing-popsWishing You – a flavoured bubblegum in four animal shapes contained in a trianglar box atop a pencil. Each animal symbolises a different quality: lion for courage, bee for ambition, owl for wisdom, dolphin for friendship.

 

im-so-sorryI’m a Fool – A two part packaged lolly that can be mixed together to share if the apology is accepted.

 

 

 

Choco Camera – A gift for children who enjoy taking photos. Load the camera with 5 different animal illustrations, get them to “take the photo” and out pops a flat chocolate version.

jail-breakerJail Breaker – is more about the packaging than the sweet. To unlock the package you set a special date that the recipient and you consider special because he/she helped you out of a bad situation. You write a hint to this date on the “lock board” on the package.

 

 

cakeEmergency Gift – is a pack containing a birthday cake, candle and confetti to provide a celebration when you have not had time to organise a gift. It is sealed for long life in minimal packaging.

 

 

grey-matterGrey Matter – is a sweet to help students study for exams. It is made from small pieces of coloured and flavoured chewing gum to form the shape of a brain.

 

 

 

I-like-itI Like It – is a wine gum in the shape of a thumbs up. There is a QR sticker on the back of the package where you can set a special message or leave a comment.

 

 

I will share some more of these great ideas in a couple more posts.

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ToothFriendly International

Tooth Friendly International

The trade show was my first exposure to this group that promotes nutrition and hygiene as well as awarding a “tooth friendly” trademark for packaging of products that meet their standards.

95 brands worldwide now carry the trademark that indicates non cariogenic, non erosive foods. Latest to join the group are a German cotton candy (fairy floss), special packs of Mentos and Fishermans Friends.

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