Mint Lollipops Recipes

MINT LOLLIPOPS

Steps:

• Lightly oil 2 large baking sheets.
• Bring water to a boil in a 1-quart heavy saucepan, then stir in mint and remove from heat. Cool slightly, about 2 minutes, then purée in a blender, about 1 minute (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with 2 layers of paper towel into a bowl, pressing on and then discarding solids (you should have at least 2/3 cup liquid).
• Have an ice bath ready.
• Heat sugar, corn syrup, and 2/3 cup mint liquid in cleaned saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water and skimming any foam from surface. Put thermometer into syrup and boil until it registers 300°F (hard-crack stage), then stir in mint extract. Immediately dip bottom of pan in ice bath to stop cooking.
• Pour a 2-inch pool of syrup onto 1 of the baking sheets and quickly put a lollipop stick in it. Continue making lollipops, spacing pools of syrup 2 inches apart. (If syrup becomes too thick to pour, heat to thin it.) Let lollipops cool and harden, about 15 minutes, then gently loosen with a thin metal spatula. If desired, individually wrap lollipops in cellophane wrappers.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

MINT-SWIRL LOLLIPOP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.
• To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
• Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.

PEPPERMINT HARD CANDY

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.