Easyawesomelollipops Recipes
CHICKEN LOLLIPOPS
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
Steps:
- TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
- On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
- Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
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.
ISOMALT LOLLIPOPS
Steps:
- Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
- Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
- Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
- Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.
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
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