Valentines Lollipop Hearts Recipes

VALENTINE HEART POPS

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
• Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
• Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
• Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
• Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

MERINGUE LOLLIPOP HEARTS

Steps:

• Trace six 3-inch heart shapes in two rows on a 12-by-18-inch sheet of parchment. Repeat with a second sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
• Combine the sugar and egg whites in a large heatproof bowl or the bowl of a stand mixer (make sure the bowl is very clean). Place an inch or two of water in the bottom of a medium saucepan and bring to a simmer. Place the bottom of the bowl over the simmering water, making sure the bowl does not touch the water. Whisk the egg whites and sugar together until the mixture becomes whiter, the sugar has dissolved and the mixture registers about 140 degrees F. This will take 3 to 4 minutes.
• Place the bowl in a stand mixer fitted with the whisk attachment. Add the vinegar and
• salt. Beat on medium-high speed until soft peaks form. Add the vanilla and continue beating until the mixture forms stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
• Transfer a third of the meringue to a small bowl to tint pink and a third to a separate small bowl to tint red. (Keep the remaining third white.) Add a small amount of gel food color to each bowl and whisk to incorporate. Transfer the meringue to piping bags with large tips; star tips and round tips work well.
• Place 2 racks towards the center of the oven. Preheat the oven to 200 degrees F. Pipe about 1 tablespoon of meringue into the center of each heart and spread a bit with a small spoon. Sprinkle a few chocolate chips over the meringue if using. Place a paper straw or lollipop stick into the center of each meringue. Use the meringue in the pastry bags to pipe stars, swirls and rosettes to fill in the heart shapes. Aim to make the meringue hearts about 1/2 to 3/4 inch thick. Top with sprinkles, sugar pearls or more chocolate chips if desired.
• Once piped, tap each baking sheet on the counter a couple of times. Place the pans on racks in the center of the oven and bake until the meringue is dried, about 2 hours (2 1/2 hours for thicker meringue); the appearance of the hearts won't change much as they bake. After 2 hours, turn off the oven and allow the meringues to cool inside the oven for 30 minutes. Remove from the oven and cool completely. Once the pans are cool to the touch, carefully lift the meringue pops off the pan by lifting the meringue gently (don't lift by the stick). Serve immediately or store up to 2 weeks in an airtight container.

VALENTINE LOLLIPOPS

Steps:

• Lightly oil lollipop molds.
• In small bowl set over saucepan of
• simmering water, stir white chocolate just until melted and smooth.
• Remove bowl from over water.
• In another small bowl set over same saucepan of simmering water, stir bittersweet chocolate just until melted and smooth.
• Cool chocolates slightly.
• Drizzle small spoonful of white chocolate into bottom of each mold.
• Drizzle small spoonful of bittersweet chocolate over.
• Using toothpick, swirl chocolates slightly to marbleize. Repeat layering of chocolates and swirling until mold s are filled.
• Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate. Gently tap molds on work surface to release air bubbles.
• Refrigerate lollipops until very firm, at least 3 hours or overnight. Refrigerate cookie sheets until chilled.
• Invert molds onto chilled cookie sheets.
• Gently bend corners to release lollipops (it may be necessary to let molds stand 30 seconds and then repeat bending). If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon.
• (Lollipops can be prepared 3 days ahead. Cover tightly and keep refrigerated.)

VALENTINE'S LOLLIPOP HEARTS

Steps:

• Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer.
• Make only three or four lollipops at one time.
• Line a baking sheet with foil.
• Place desired cookie cutters on foil, at least 2 inches apart.
• Divide crushed candies evenly among cutters, approximately 1-1/2 to 2 tablespoons per lollipop.
• Candy layer should be 1/4 to 1/2 inch thick.
• Add small decorative candies or edible rose or other flower petals to crushed candies. (If using flower petals, make sure they are covered with a layer of the crushed candy.)
• Bake in a 350 degree F oven for 6 to 8 minutes or until candies are completely melted.
• Cool 30 seconds.
• Remove cookie cutters with tongs, allowing melted candy to spread slightly.
• Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy.
• If desired, press more small candies or flower petals into hot lollipops. Cool.
• Peel foil from lollipops. .