In some parts of the world, icing sugar is also known as powdered sugar. In some parts of the world, flavored gelatin is also known as jelly crystals. Food grade citric acid is usually sold in grocery and mass merchandise stores with the canning supplies. If you can’t find it in a local store, you can also order it online. The citric acid helps give the sherbet powder a sour taste to contrast with the sweetness of the sugar. It also reacts with the baking soda for a fizzy sensation. If you want sherbet powder to be more fizzy, you can add in a little more citric acid.
You can substitute any airtight container for the plastic bag. A jar with a lid or a tupperware container will also work well.
Kids often enjoy just dipping their fingers into the sherbet powder and licking it off. This recipe will make a single flavor of sherbet powder. If you want to create more than one flavor, you’ll need 1 teaspoon (5 g) of baking soda, 1 teaspoon (5 g) food grade citric acid, and 3 tablespoons (23 g) of icing sugar for every 2 tablespoons (19 g) of different flavored gelatin that you plan to use.
In some areas of the world, caster sugar is superfine or bar sugar. If you don’t have a food processor, you can use a spice or coffee grinder.
In some areas of the world, baking soda is also known as bicarbonate of soda.
If you prefer, you can substitute orange extract for the lemon if you prefer. In that case, use orange gel food coloring to color the powder.
You can usually find raspberry flavoring in the baking aisle of the grocery store with the other flavor extracts.
Sealable plastic bags work well for storing the sherbet powder.
If you don’t mind getting dirty, you can also dip your fingers into the powder to eat it.
You can usually find candy and lollipop molds at the craft store. If you prefer, you can choose a novelty-shape for your mold, such as stars or hearts. You don’t necessarily have to have a lollipop mold. Line a cookie sheet with parchment paper and grease it with nonstick spray. When you’ve made the candy for the lollipops, use a spoon to pour it onto the parchment paper in circles. You can use regular vegetable oil in place of the spray to grease the mold.
You can usually find golden syrup in the baking aisle of the grocery store. However, in some parts of the world, you may find it in the international foods section. It’s best to use a deep saucepan so you don’t have to worry about the hot candy mixture boiling over as you cook it. Make sure to stir the mixture regularly as the mixture’s heating so the sugar crystals don’t stick to the pan.
While you don’t have to stir the mixture as frequently as when the sugar was dissolving, mix it periodically to ensure that it’s heating evenly.
The mixture will be extremely hot so be sure to handle it carefully.
You can substitute another fruit flavoring or extract, such as raspberry flavoring or lime extract, for the lemon or orange.
You can usually find lollipop sticks at the craft store. Be very careful when you’re pouring the candy mixture. It will be extremely hot, so it may burn your skin if you accidentally get it on yourself. If you’re not using a mold for the lollipops, allow the mixture to cool for approximately 5 minutes so it thickens and is easier to pour into a circle with a spoon.
Store any unused lollipops in individual cellophane bags.
