Christmas Lollipops Recipes
OLD-FASHIONED LOLLIPOPS
Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
CHRISTMAS POPCORN CANDY
Recipe video above. This is Caramel Popcorn, dressed up for Christmas! Perfumed with warm traditional Christmas spices and studded with almonds, it is outrageously addictive. Great as a snacky dessert option, for gifting and store-like candy. Stays crispy 2 - 3 weeks!Baking soda makes the caramel coating foamy so it coats the popcorn thinly and evenly, rather than in sticky globs. CARAMEL COVERAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces, pictured in post), 3/4 cup for a lighter coating (still sweet enough but you get some white patches, see this photo for comparison)
Provided by Nagi | RecipeTin Eats
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
- Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
- Preheat oven to 110°C/230°F.
- Melt butter in a saucepaan over medium heat.
- Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
- When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
- Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
- Quickly pour straight over popcorn, toss to coat.
- Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
- Spread popcorn across 2 baking trays.
- Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).
- Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!
Nutrition Facts : ServingSize 46 g, Calories 210 kcal, Carbohydrate 27.6 g, Protein 0.8 g, Fat 11.7 g, SaturatedFat 7.3 g, Cholesterol 30 mg, Sodium 663 mg, Fiber 1 g, Sugar 23.1 g
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- Combine the ingredients in a sauce pan and place over medium high heat. Stir until the sugar dissolves and have your candy thermometer ready. The thermometer will read “Hard Crack” when you know to turn off the heat and remove the pan from the heat source. When the liquid is ready, add 1/2 tsp. flavoring and 5 drops of food coloring. **Only do one flavor and one color at a time. I tried to split the batch and it was a lot harder than I thought. Next time I will just make one batch for each flavor and color.** It will fizz a little and smell strong, but it is perfect for the suckers.
- Now you will pour the lollipop liquid into the molds. Don’t over do it. And if you spill a little here and there, it is okay. The strings that are left will harden and break off, they are a little treat. You can see that I just poured some of the lollipop liquid onto the wax paper, over the stick. They are fun and worked out good too. Then, once all of your molds are filled and the liquid is gone from the pot, let the suckers set. It doesn’t take very long, maybe 10-15 minutes. Test them by trying to pop them out.
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