Valentine Lollipops Food

VALENTINE LOLLIPOPS

Steps:

• 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 mold s 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.)

VALENTINE'S LOLLIPOP HEARTS

Steps:

• Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with 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 F oven for 6 to 8 minutes or until candies are completely melted.
• Cool 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 lollipops. Cool.
• Peel foil from lollipops. .

OLD-FASHIONED LOLLIPOPS

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.

10-MINUTE VALENTINES CANDIES

Steps:

• Melt the white chocolate and shortening in a double-boiler (or the microwave, if you're extremely careful not to burn!).
• Pour onto a baking sheet lined with parchment paper or wax paper. Drop a few drops of red food coloring onto the chocolate, scattered around. Swirl the coloring with a fork.
• Once the chocolate is starting set (you'll know because it won't be so shiny), you can take a toothpick and cut out heart shapes. They might look kind of messy, but you can clean them up once they're removed. Once dry, break up the chocolate around the hearts. Enjoy!