Ghost Lollipop Invitations Recipes

LOLLIPOP GHOSTS

Steps:

• In a microwave, melt white chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. , Remove lollipops from molds. Use melted milk chocolate chips to add faces to ghosts. Refrigerate until serving.

GHOST LOLLIPOP INVITATIONS

Steps:

• Drape 2 paper towel squares over the top of a lollipop to create the ghost's head. Tie a piece of black ribbon at the neck and draw on a scary face. Write all the party details on the inside of the paper towel, including the date, time, and place. Hand-deliver.

HOSTS OF GHOSTS

Steps:

• In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces; add to food processor. Cover and process until mixture forms a soft dough. , Using 2 teaspoons of dough for each, form 26 ghost shapes. Place on a waxed paper-covered baking sheet., In a microwave, melt candy coating and shortening; stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator.

HALLOWEEN LOLLIPOP GHOSTS FOR KIDS

Steps:

• To make a ghost head: Drape the napkin over the top of the lollipop; tie the yarn/ribbon around the napkin at the base of the lollipop where it meets the stick.
• You'll end up with a ghost head and flowing white ghost body.
• Draw eyes and mouth on the head with a black pen; markers may run/bleed.
• Boo!

HALLOWEEN LOLLIPOPS

Steps:

• Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. When the syrup comes to a boil, stop stirring and clip on a candy thermometer. Continue to cook, without stirring, until the mixture turns golden and reaches 300 degrees to 310 degrees. (hard-crack stage) on the thermometer, 5 to 7 minutes. Occasionally wash the sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
• Remove the pot from the heat. Transfer the syrup to a 2-cup heatproof measuring cup. Using a heatproof rubber spatula, stir in the food coloring and orange oil until completely combined.
• Working quickly, pour ten 3-inch circles of syrup onto prepared baking sheets. Press in lollipop sticks. With your fingertips or a toothpick, lightly press candies into the syrup. Set aside until completely cooled and hardened.