OLD-FASHIONED LOLLIPOPS
Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
- Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
- Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
- Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
- Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
- Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.
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.
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RED HOT LOLLIPOPS | FOOD & WINE
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Servings 24Total Time 1 hr 45 minsCategory Candy
- Place 2 (12-cavity) lollipop molds (about 11/3 inches per cavity) on a silicone mat or parchment paper–lined large rimmed baking sheet. Insert lollipop sticks about 3/4 inch into cavities. Set aside.
- Cook hibiscus flowers and 2 cups water in a small saucepan over medium, stirring occasionally, until liquid has reduced to about 2 tablespoons, 15 to 28 minutes. Pour mixture through a fine wire-mesh strainer set over a medium bowl, and press flowers with back of a spoon to extract liquid to yield about 1/4 cup. Discard solids. Let cool 30 minutes. Set aside 1 tablespoon hibiscus dye; reserve remaining dye for another use.
- Stir together sugar, corn syrup, salt, and remaining 1/2 cup water in a large saucepan. Cook over medium-high, swirling pan occasionally, until a candy thermometer registers 310°F (hard-crack stage), 12 to 18 minutes. Remove from heat. Using a long wooden spoon and standing as far back as possible, stir in cinnamon oil, 1 tablespoon reserved hibiscus dye, and, if desired, cayenne. (When the cinnamon oil hits the hot syrup, it will release an intense aroma.) Stir until mixture stops bubbling and syrup is translucent, about 1 minute. Pour mixture into a heatproof measuring cup with a spout. Working quickly, pour syrup to fill each lollipop cavity (about 1 1/2 teaspoons each), using a spoon to catch drips between cavities.
- Let lollipops cool completely at room temperature, about 30 minutes. Remove from molds; wrap individually in cellophane, and store in a cool, dry place up to 2 months.
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