Archive for the ‘Lollipop Recipes’ Category
St. Patrick’s Day Marshmallow Pops
Saint Patrick’s Day Cake Pops Recipe
Pots of Gold Pops
- 1/2 cup heavy cream
- 14-oz can sweetened condensed milk
- 18 oz (about 3 cups) chopped semi-sweet chocolate or chips
- 4 oz (about 3/4 cup) chopped unsweetened chocolate
- 25 lollipop sticks
1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.
2. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat.
3. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.
4. Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture. It will be fairly thick.
5. Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator.
6. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer each block with a lollipop stick.
7. To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.
8. Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 2 tablespoons all-purpose flour
- Green and red paste food coloring
- 12 craft sticks (flat wooden sticks with round ends)
- Assorted decorating decor sprinkles or other small candies
- Heat oven to 350°F. In large bowl, break up cookie dough; stir in flour until well mixed. In medium bowl, place half of the dough; add desired amount of green food coloring, working it into dough until well blended, Wrap dough in plastic wrap; freeze 10 minutes. In separate medium bowl, place remaining dough; add desired amount of red food coloring, working it into dough until well blended. Wrap dough in plastic wrap; freeze 10 minutes.
- For each color, shape dough into 12 (1-inch) balls. On work surface, roll each ball into 5-inch rope, using hands. For each cookie, overlap ends of 1 green rope and 1 red rope 1/4 inch. Working counterclockwise, wrap ropes around overlapped ends, creating a circle shape with a spiral pattern (see photo); gently press outside ends of ropes into dough for a smooth edge.
- Gently pick up circles using hands and place 2 inches apart on ungreased cookie sheets. For each circle, carefully lift up edge to slide craft stick about 1 1/2 inches under circle, overlapping sticks as necessary. Decorate circles with sprinkles.
- Bake 10 to 12 minutes or until edges are light golden brown. Cool 3 minutes; carefully remove from cookie sheets to cooling racks. Store in airtight container or large resealable food-storage plastic bag.