Lollipies Food

LOLLIPOPS

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.

TROPICAL GRANOLA LOLLIES

Steps:

• Purée the mango, banana and coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight.
• The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn't in contact with the water.
• Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set - they will set very quickly. Eat immediately or freeze until needed.

RAINBOW FRUIT LOLLIES

Steps:

• Blitz the mango with ½ banana and 100g yogurt in a blender until smooth. Divide between six ice lolly moulds and insert a stick into each. Hold each stick upright in the mould, and secure on both sides with tape. Freeze for 1 hr until set.
• Repeat with another ½ banana, 100g more yogurt and the kiwi fruit, and pour that over the banana layer. Freeze for another 1 hr until set. Repeat with the raspberries, then the blackberries, freezing each layer before topping with the next. Cover and freeze the lollies overnight. Run under warm water to remove from the moulds. Will keep in the freezer for up to two months.

RICE KRISPIES TREATS LOLLIPOPS

Steps:

• In a large saucepan or large microwavable bowl, melt butter and marshmallows.
• Stir until smooth.
• Remove from heat and stir in the cereal until it is evenly coated.
• Let the mixture cool for about 15 minutes or so, giving it a stir once in awhile.
• Butter you hands (important!) and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose.
• Push a stick into each ball and set aside to cool.
• Melt the chocolate in the microwave or double boiler and stir until smooth.
• Dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles.
• Lay on a wax paper lined tray until chocolate is hardened.
• For bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.