Be Mine Lollipops
Lollipops
See's Butterscotch Lollipops
Valentine

Be Mine Lollipops

Only
2 1/2 To 3 1/2-inch round Or heart-shapEd metal cookie cutters 8
Oz.

Prep time: 20 minutes Cook: 6 to 8 minutes

assorted red, pink, and/or clearhard candies 35 to 60 (2 to 3
oz.) assorted small decorative candies, such as red cinnamon
candies, small nonpareils, colored candy hearts, spice drops, and
gumdrops Edible rose petals or other flower petals (optional)
Lollipop sticks

Place unwrapped hard candies in a heavy plastic bag, then place
bag on top of folded towel and crush candies into small chunks
wiht 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 oven for 6 to 8 minutes or till candies are
completely melted. Col 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 lolipops. Cool. Peel
foil from lollipops. Makes 8
From: Fred Ball




Lollipops

2 cup Sugar
1/8 tsp Cream of tartar
2/3 cup Water
Any desired flavoring
Any desired food coloring

Combine sugar and cream of tartar with water. Stir until
completely dissolved. Boil mixture until it reaches 290*. Add the
amount of flavoring and the amount of coloring you wish. Test by
dropping a small amount of the candy into cold water. If it forms
immediately then it is ready. Remove from heat and pour into
greased molds. When it is partially cooled, add wooden sticks to
the center. Let cool off completely.
From: Traci & Jeff Poole




See's Butterscotch Lollipops

1 cup Granulated sugar
1 cup Heavy cream
3 Tbsp Light corn syrup
2 Tbsp Butter or margarine
1 tsp Vanilla extract
Nonstick spray
12 Lollipop sticks or Popsicle sticks
12 Shots glasses, espresso cup Or Sake cups
For the lollipop molds

Combine the first four ingredients in a saucepan over medium
heat. Stir until the sugar has dissolved.
Let the mixture boil until it reaches 310 degrees F on a
cooking thermometer (this is called the hard-crack stage), or
until a small amount dropped in cold water separates into hard,
brittle threads.
Stir in the vanilla, then remove from the heat.
Coat the molds with nonstick spray and pour the mixture in.
(If you are using shot glasses, be sure to cool the mixture first
so that the glass won't crack.)
Place a small piece of aluminum foil over each mold and press
a lollipop stick or popsicle stick in the center. 6. When cool,
remove from molds. Makes 1 dozen lollipops.

Recipe by: The Recipe Files of Carole Walberg

MM by H. Peagram by "Pam & Mike Creeden"
>




Valentine Lollipops

Safflower oil
2 Plastic 6-count lollipop Mold
8 oz Imported white chocolate
8 oz Imported bittersweet Chocolate
12 Lollipop sticks
12 Red cellophane bags (optional)
12 Gold ribbons (optional)

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 molds 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.)

From: "John Weber" >




Helen

www.peagramfamily.com
http://www.mompeagram.homestead.com/
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