Halloween Lollipops Recipes

HALLOWEEN CHOCOLATE LOLLIPOPS

Halloween Chocolate Lollipops image

"Kids really love the spooky shapes of these lollipops, and the vanilla and chocolate coatings make a pretty pair," says Sandra McKenzie, Braham, Minnesota.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 20 lollipops.

Number Of Ingredients 7

Ingredients

1-1/2 cups vanilla or white chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
20 lollipop sticks
1-1/2 cups milk chocolate chips
1/8 teaspoon orange extract
Pumpkin lollipop/candy molds

Steps:

In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring 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 vanilla 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. Set remaining melted chips aside. , Melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip. , Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside. , Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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.

LOLLIPOPS

Lollipops image

Provided by Food Network

Categories dessert

Time 39m

Yield 36 lollipops

Number Of Ingredients 5

Ingredients

36 lollipop sticks
2 cups sugar
2/3 cup water
1/4 teaspoon cream of tartar
1/2 teaspoon flavored extract, optional

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.

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 :

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