Lollipops (4) Collection
be mine lollipops 
see's butterscotch lollipops 
be mine lollipops 
2 1/2 to 3 1/2-inch round or heart-shaped metal cookie cutters 8 
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 
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 
from: "john weber" <> 
(ID: 8225) Mirror: Thu, Apr 8, 2004

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