Lollipop Monsters Recipes

PSYCHEDELIC LOLLIPOPS

Steps:

• On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.
• Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.
• When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.
• Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops.
• Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid.
• Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant ? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids ? and taking a last few minutes to enjoy the evening.
• Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.

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.

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.

LKG LOBSTER LOLLIPOPS

Steps:

• Heat the oil in a deep fryer or Dutch oven to 350 degrees F.
• Remove the tail section from the lobster by grabbing and twisting off. Use a large chef knife to cut the lobster tail in half lengthwise. Use your thumbs to separate the lobster meat from the shell and cut each half into four equal chunks. Repeat for the remaining lobsters. Sprinkle with salt and pepper.
• Dip the lobster chunks in the tempura batter and gently place in the oil. Cook for 3 minutes to 3 minutes 30 seconds. Transfer to a paper towel-lined plate and season with salt and pepper. Skewer 2 pieces of lobster on each bamboo skewer.
• Take a head and the tail pieces of a lobster and deep fry them using caution since air bubbles will pop.
• Place the head at one end of a serving plate and the tail pieces at the other. Place the skewers in middle of the plate. Sprinkle with a squeeze of lime and serve with your favorite sauces.

LOLLIPOP MONSTERS

Steps:

• Use frosting or melted sugar (see recipe - http://www.food.com/recipe/melted-sugar-houses-442917) to glue the candy together.glue-forcandy-.
• Take the large black & green gumdrops and turn upside down then slide onto lollipop stick.
• Press hard so the lollipop stick pocks through the gumdrops.
• Take the black shoestring licorice and wrap around gap between black and green gumdrop. Use frosting or melted sugar to glue it onto place.
• For the arms apply sugar glue to one of the sour green candies and attach to large green gumdrop on the right. Repeat this for the left arm.
• For the shoulders cut the tops off of two small green gumdrops and apply where the sour green candies and large green gumdrop meet.
• For the legs take the two cut small green gumdrops, turning upside down apply sugar glue and attach to the bottom of the large black gumdrop.
• For the feet take the two soft licorice drops and attach with sugar glue to the cut portions of the small green gumdrop legs.
• For the face take the remaining small green gumdrop and attach the green coated licorice mini tothe top of the gumdrop. Take two small white sprinkles and press into the small green gumdrop for eyes.
• For the mouth cut a small half inch portion of the red shoestring licorice and attach to the small green gumdrop face with sugar glue.
• Attach the head to the top of the large green gumdrop.
• Enjoy!

PEPPERMINT LOLLIPOPS

Steps:

• Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the 'hard crack' stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour - start by adding just one drop at a time.
• Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper - roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won't be as even so set it aside for a minute. Set lollies until hard.
• To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.

LOLLIPOP GHOSTS

Steps:

• In a microwave, melt white chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. , Remove lollipops from molds. Use melted milk chocolate chips to add faces to ghosts. Refrigerate until serving.

MONSTER CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; refrigerate.
• In microwavable bowl, microwave blue candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted blue 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 cake balls in melted blue candy; tap off excess. Poke opposite end of stick into foam block. Immediately attach 2 candy straw pieces to top of pop for antennae, holding in place until set. Let stand until set.
• Spoon melted purple candy into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze bag to pipe mouth and teeth onto cake pops. Use remaining melted candy to attach candy eyes to antennae.