Finally! A lollipop made with everyone’s favorite summer party girl: rosé. QUIN’s rosé candies all start with Union Wine Company’s rosé, which is very lively and quite fruity. Because the wine has notes of strawberry and watermelon in it, I wanted to create a candy that highlighted those flavors while also tasting of pure summer. When making the wine reduction, select a rosé that’s sweet, with major fruit notes, and everything else will fall in line. rosé lollipops MAKES ABOUT SIXTY 1½-INCH LOLLIPOPS 267 grams glucose syrup 400 grams granulated sugar 100 grams rosé reduction (see page 71) 15 grams apple cider vinegar 4 grams instant yeast 3 grams natural strawberry flavoring 2 grams natural pineapple flavoring 1 gram citric acid Set up the lollipop station as directed on page 112. Weigh the glucose syrup, sugar, and wine reduction directly into a heavy-bot- tomed pot, then set the pot over medium-high heat and bring the lollipop syrup to a boil. Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first the syrup will bubble fast and light. Then it starts to slow down and the bubbles get a bit slower and thicker. This means the syrup is nearly ready. Test the temperature of the syrup; as soon as it reaches 315°F, remove the pot from the heat. Give the candy syrup a good stir, then add the vinegar, yeast, both flavorings, and citric acid. Whisk together the contents of the pot until the candy no longer looks foamy and any active bubbling has stopped. Using great care, immediately pour the syrup into a candy funnel or spouted cup and pour the lollipops as directed on page 114. Let the lollipops sit for about 30 minutes, until completely cool and hard. They are now ready for wrapping. Reprinted with permission from Candy is Magic, copyright 2017 by Jami Curl. Published by Ten Speed Press, an imprint of Penguin Random House LLC. © Hundred-to-One LLC 2017. All rights reserved.