LOLLIPOPS
Provided by Food Network
Time 30m
Yield 12 lollipops
Number Of Ingredients 6
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.
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.
LOLLIPOPS
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 10 lollipops
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
- In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
- Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
- Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
- Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.
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.
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.
OLD FASHIONED HARD CANDY
Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.
Provided by YVETTE MOORE
Categories Desserts Candy Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Generously coat a cookie sheet with confectioners' sugar, and set aside.
- In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
- Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g
HOMEMADE LOLLIPOPS
I found this recipe on Reader's Digest Canada's web page. I copied it directly from there to make it readily available on this site. RD.ca: These pretty pops will delight youngsters-and they are far more flavorful than the store-bought kind.
Provided by Sacha Lynn
Categories < 60 Mins
Time 40m
Yield 12 lollipops
Number Of Ingredients 5
Steps:
- Line a large baking sheet with aluminum foil, and arrange lollipop sticks 4 inches apart. In a heavy saucepan over medium heat, combine sugar, 1/2 cup water, and corn syrup, and heat until sugar dissolves. Cover and boil mixture 1 minute. Remove the cover and boil the syrup until it registers 310°F (or 98°F above the boiling point of your water) on a candy thermometer.
- Immediately remove the saucepan from the heat and set on a rack. Let syrup cool 5 minutes, then stir in food coloring and flavoring.
- Pour syrup in 2- to 3-inch puddles over one end of each lollipop stick. Allow candy to cool completely. Wrap each lollipop in plastic wrap.
- *Oil flavorings, available at health-food stores, work better than alcohol-based extracts, which can evaporate during the candy-making process.
Nutrition Facts : Calories 74.9, Sodium 2.3, Carbohydrate 19.5, Sugar 17.6
HARD CANDY
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Provided by JUDITH SYNESAEL
Categories Desserts Candy Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 32.2 g, Sodium 8.5 mg, Sugar 25.3 g
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- Line two large baking sheets with parchment paper or Silpat baking mats. Fill a large bowl with ice water and set it aside.
- Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan.
- Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
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