Stuffed Lollipops Hard Candy Lollipops Jello Lollipops
Lollipops
Stuffed Lollipops
1/2 cup butterscotch morsels 2 cup sifted all-purpose flour
2/2 tsp. double-acting baking powder
3/4 tsp. salt
4/2 cup butter
5/4 cup firmly packed brown sugar 1 egg 1 tsp. vanilla
extract 2 dozen popsicle sticks Pillsbury cookie
decorators
Melt morsels over hot water. Cool. Sift flour with baking
powder and salt. Cream butter. Add brown sugar; cream well.
Stir in egg, vanilla, morsels and dry ingredients; blend
well. Chill for easier handling. Roll out dough, half at a
time, on floured surface to 1/8 inch thickness. Cut into 2
1/2 inch rounds. Place half of rounds on ungreased cookie
sheets. Place a popsicle stick in center of each. Top with a
teaspoonful of filling. Cover with another round; seal
edges. Bake at 375 degrees for 10 to 12 minutes. Write names
and decorate cookies with Pillsbury cookie decorators. Makes
about 2 dozen.
Hard Candy Lollipops
2 cup sugar
6/3 cup light corn syrup
7/4 cup water Oil flavors (optional) Color (optional)
In a saucepan, blend sugar, corn syrup, and water. Bring to
a boil over high heat, until mixture reaches 290 degrees.
Remove pan from heat. Allow to stand until bubbles have
simmered down. Add flavoring and color as desired. Too much
stirring will cause syrup to solidify into a hard sugary
lump. Mold into desired shapes in Pam-sprayed hard candy
molds. Work fast. Keep mixture warm over hot water. If
mixture becomes too cold and thick it may be warmed for a
few seconds in microwave. Put sucker sticks in molds before
pouring mixture.
Jello Lollipops
2 pkg. (4 servings size) OR 1 pkg. (8 serving size) Jell-O
brand gelatin, any flavor 1 1/4 cup boiling water
7 (1oz.) Dixie kitchen cups 6 pkg. straws, cut in half
Dissolve gelatin completely in boiling water. Let stand to
cool for 15 minutes. Pour into dixie cups. Refrigerate until
firm at least 3 hours. Carefully peel away cups. Using a
knife dipped in warm water, cut each gelatin cup
horizontally into 3 round slices. Insert straw in half into
each gelatin slice to resemble a lollipop. Makes 12 pops.
Lollipops
2 cup sugar
8/8 tsp. salt 6 Tbsp. butter
9/3 cup corn syrup
10/2 cup water
Mix and stir until mixture comes to a slow boil (238
degrees), sugar, corn syrup, salt and water. After boiling,
add butter. Cook to hard crack stage. Drop onto a greased
pan 1 tablespoon at a time. Decorate if desired. NOTE:
While dropping onto greased pan, keep pan containing
mixture sitting in another pot of hot water so it will not
harden too fast.
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