CARAMEL LOLLIPOPS
These pops offer a fun and unique way to enjoy the sweet, toasty flavor of homemade caramel. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Line two baking sheets with foil; coat with cooking spray. In a large heavy saucepan, combine sugar, water, corn syrup and lemon juice. Bring to a boil over medium heat, about 5 minutes. Using a pastry brush dipped in water, wash down the side of the pan to eliminate sugar crystals., Carefully stir in butter, one piece at a time. Cook until a candy thermometer reads 310° (hard-crack stage), stirring occasionally., Remove from heat; stir in vanilla. Cool until slightly thickened, about 2-3 minutes. Coat a metal measuring tablespoon with cooking spray; drop caramel by tablespoonfuls onto prepared pans. (Reheat mixture over low heat if necessary). Immediately press a lollipop stick into the center of each., Cool completely on prepared pans. Decorate as desired with melted chocolate. Refrigerate until set, about 10 minutes. Store between pieces of waxed paper in an airtight container.
Nutrition Facts :
SALTED CARAMEL TOFFEE POPS
Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 54
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
- Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg
CARAMEL APPLE CAKE POPS
For a perfect fall treat, mix spice cake and apples with frosting to form cake balls. Then dip them in caramel coating, and let the kids go nuts, rolling them in peanuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 39 cake pops.
Number Of Ingredients 10
Steps:
- Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely., In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners' sugar until smooth., Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm., In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 146 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CHURRO CARAMEL CORN POPS RECIPE
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees.
- Pour corn pops into two 9×13 pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar. Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it?s completely mixed.
- Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- In a separate bowl, mix together sugar and cinnamon. Sprinkle over coated corn pops and mix until evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and spread the pops on wax paper. Break into pieces and enjoy!
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CARAMEL CORN POPS TREATS - CARAMEL POPS RECIPE
From natashaskitchen.com
4.9/5 (9)Category EasyCuisine $6-$7Total Time 10 mins
- Prep: Line a 13x9x2" pan with foil and lightly brush butter the bottom and sides with butter (you can also use a large rimmed cookie sheet to make smaller squares). Unwrap caramel squares (just in case that isn't intuitive for someone - lol).
- In a large soup pot or dutch oven (at least 5 qt), melt together caramels, 2 sticks butter and 1/4 tsp salt over medium low heat, stirring until butter is incorporated into caramel and mixture is smooth.
- Right away, add the corn pops (keep the cereal bag for step 3) and use a large spoon to stir until caramel is evenly distributed on cereal, scraping from the bottom to get all the caramel goodness.
- Right away transfer to the foil lined, buttered pan. Use the plastic bag to push the caramel corn pops around the pan to distribute them evenly, gently pushing down. Let stand at room temperature until cooled and set. Remove from pan using foil to help then cut into squares and serve.
SIMPLE CARAMEL COOKIES - KYLEE COOKS
From kyleecooks.com
5/5 (19)Total Time 30 minsCategory Cookie, DessertCalories 174 per serving
- Combine the butter, cream, white and brown sugars, and vanilla in a saucepan and stir over a medium heat.
- Allow to cook only about 30 seconds more, then remove from heat and allow to cool to a warm temp.
CARAMEL COOKIE CUPS! - JANE'S PATISSERIE
From janespatisserie.com
4.5/5 (19)Total Time 42 minsCategory CookiesCalories 222 per serving
- Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
- In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.
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