Ghost Lollipop Invitations Recipes

LOLLIPOP GHOSTS

Lollipop Ghosts image

Kids really love the spooky shapes of these lollipops, and the vanilla flavor pleases everyone. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10 lollipops.

Number Of Ingredients 5

Ingredients

1-1/2 cups white baking chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
10 lollipop sticks
1/4 cup milk chocolate chips, melted

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.

Nutrition Facts :

GHOST LOLLIPOP INVITATIONS

Ghost Lollipop Invitations image

Provided by Food Network

Number Of Ingredients 1

Ingredients

Lollipops, such as Tootsie pops

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

Hosts of Ghosts image

This is a simple four-ingredient recipe that can create a wide variety of ghosts, each with a different personality! The filling is very easy to work with, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 26 servings.

Number Of Ingredients 4

Ingredients

20 Oreo cookies
3 ounces cream cheese, softened
6 ounces white candy coating, chopped
1 teaspoon shortening

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.

Nutrition Facts :

HALLOWEEN LOLLIPOP GHOSTS FOR KIDS

Halloween Lollipop Ghosts for Kids image

Make and share this Halloween Lollipop Ghosts for Kids recipe from Food.com.

Provided by GeeWhiz

Categories Candy

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

12 Tootsie Pops
12 white square paper napkins
12 pieces yarn or 12 pieces ribbon
1 black pen

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!

Nutrition Facts :

HALLOWEEN LOLLIPOPS

Halloween Lollipops image

Making Halloween lollipops is a fun way to gear up for the holiday, and when you're done, you'll have treats to hand out to the goblins at the door or as party favors. These sweet orange-flavored suckers are decorated with creepy candies. You can wrap them in cellophane and tie with black and orange ribbons, or press the sticks into a pumpkin for people to take themselves

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 7

Ingredients

2 cups sugar
2/3 cup light corn syrup
1/4 cup water
10 drops orange food coloring
8 drops pure orange oil
10 lollipop sticks
Assorted candies, for decorating

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.

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