HOMEMADE GUMDROPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 75 gumdrops
Number Of Ingredients 5
Steps:
- Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
- Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
- Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.
LOLLIPOPS
Steps:
- Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
- Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
- Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
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.
CLEAR TOY CANDY
Clear toy candy is best made when the weather is cold, as any humidity in the air may cloud the finished piece. If you don't have the traditional molds, try making the candy into lollipops. - Gina Napoli Harrisburg, PA
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet. , In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat., Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.
Nutrition Facts :
INVISIBLE POPS
Practice your magic with these invisible Halloween lollipops. Bring corn syrup, granulated sugar, and water to a boil, then pour into three-inch circles. Press assorted candies such as licorice whips, pepitas (hulled pumpkin seeds), and candy corn into each individal confection.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 3
Steps:
- Line 3 baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
- Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
- Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart. Press in lollipop sticks. With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
CLEAR LOLLYPOPS AND DROPS
Make and share this Clear Lollypops and Drops recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Slowly boil the sugar, corn syrup, cream of tartar, and water together without stirring, until it reaches 310°F.
- Remove from the fire, and add your flavoring and food coloring.
- After adding the food coloring, shape the mixture into drops, or lollypops, or if you have candy molds, use them to form molded candy.
Nutrition Facts : Calories 148.3, Sodium 7.4, Carbohydrate 38.7, Sugar 33
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