Butterscotch Skulls — Sweet Memento Mori

Life is Short

Life is Short

Old Fashioned Butterscotch Skull Lollipops

Prepare candy molds* by greasing with a very thin coating of butter.

1/2 Cups butter
2 Cups raw unrefined sugar (cassonade)
4 Tablespoons molasses
2 Tablespoons water
2 Tablespoons vinegar (I prefer Apple Cider vinegar)

Put all ingredients into a thick-bottomed saucepan. Carefully bring mixture to “hard crack” temperature — just under 300 degrees fahrenheit — carefully stirring and watching candy thermometer.

Pour carefully into molds. Add lollipop sticks as you go, twisting a quarter turn to seat the stick. Let cool thoroughly. Remove from molds and store wrapped in waxed paper to keep from sticking to each other.

skull_lollies

If you don’t have molds you can drop the mixture onto a flat surface and let them cool making flat drops.

You will notice that I said carefully three times — the mixture is VERY hot and can be dangerous. Be careful.

This recipe inspired by the classic Joy of Cooking recipe.

*MexicanSugarSkull.com has lots of candy making supplies, as well as, lots of information about El Dia de Los Muertos.

Celebrate!

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