br>Put all the chicken lollipops in a bowl.
Add
Combine first 5 ingredients; stir until sugar dissolves.
Cook until hard-crack stage (300\u00b0 on candy thermometer).
Remove from heat; stir in butter and dash of salt.
Cool until slightly thick. Place 15 wooden skewers 5 inches apart on greased baking sheets. Quickly drop sugar mixture from tablespoon over skewers to form lollipops 3 inches in diameter.
Make faces with candy circles. Makes 15 lollipops.
re hard.
For round lollipops, drop 1 tablespoon syrup over
large melon baller, scoop \"lollipops\" onto a cookie sheet lined
If mixture hardens before all lollipops are made, stir over low
-inch circles.
When lollipops have hardened, place on wax
Brush inside surfaces of lollipop molds with oil.
Combine sugar, syrup and water in a medium saucepan; stir well.
Cook over low heat without stirring until candy thermometer reaches hard crack stage (310\u00b0).
Remove from heat; stir in peppermint extract and food coloring.
Immediately pour hot mixture into molds. Press sticks in indentations of molds, gently twirling to embed. Cool completely; lift lollipops out of molds and wrap tightly in plastic wrap.
Store in a cool dry place.
Yield:
About 8 (2-inch) lollipops.
nd then stick the 2 lollipops into it with them both
nto the white chocolate. Press lollipops into top of cake then
ecoratively on cake along with lollipops.
Combine sugar, vinegar and water in saucepan.
Place over medium heat and stir until sugar is dissolved.
Cook to hard-crack stage without stirring.
Wipe crystals from sides of pan frequently or put lid on until crystals are dissolved.
Remove from heat and add butter, salt and coloring.
Stir only until dissolved and mixed.
Drop from teaspoon onto well-buttered flat surface.
Insert skewers.
Makes 8 to 10 lollipops.
br>Makes 6 to 9 lollipops. Wrap in waxed paper.
Stir boiling water into gelatin.
Dissolve completely.
Let stand to cool for 15 minutes.
Pour into 4 (5-ounce) Dixie kitchen cups.
Refrigerate at least 3 hours.
Carefully pull off the paper cup.
Have Mom use a knife to cut each gelatin cup horizontally into 3 round slices.
Push a straw (cut in half) into each gelatin circle to create a jiggly lollipop.
Makes 12 lollipops.
Combine sugar, corn syrup, vinegar and water.
Stir until sugar dissolves.
Cook to hard crack stage (300\u00b0).
Remove from heat; add butter and salt.
Cool until slightly thick.
Place 16 wooden skewers 5 inches apart on greased cookie sheet.
Drop candy from tablespoons over skewers to form 3-inch lollipops.
Measure popped corn into large buttered bowl.
In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth.
Stir in food coloring.
Pour mixture over corn in bowl; toss gently to coat.
With buttered hands, quickly shape mixture around lollipops into 3-inch balls.
Makes 8 to 10 balls.
Mix sugar, water and corn syrup over medium heat, stirring constantly until mixture reaches 300\u00b0.
Remove from heat, add food color of your choice and pour on aluminum foil in desired sizes. Place sticks into lollipops and allow to cool.
Remove wrappers from lollipops.
Place honey in a bowl.
Place pop rocks in a bowl.
Dip each lollipop in honey then pop rocks.
Repeat.
Note:
You will need waxed paper, pan, wooden spoon, candy thermometer, sticks for lollipops and margarine.
In a heavy saucepan, combine sugar, syrup and water, stirring constantly until sugar is dissolved.
Insert a candy thermometer and do not stir once the candy reaches 200\u00b0.
Cook the candy to 290\u00b0 on a clear day and 300\u00b0 on a humid day.
Remove from heat, add coloring and flavoring; do not stir.
Pour into molds sprayed with vegetable oil.
Insert sticks.
Let cool.
Makes about 20 lollipops.
Measure popped corn into large buttered bowl.
In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently until marshmallows melt and mixture is smooth. Stir in food color.
Pour mixture over corn in bowl.
Toss gently to coat.
With buttered hands, quickly shape mixture around lollipops into 3-inch balls.
Put into small bags with ties on top.