Valentines Lollipop Hearts Recipes

VALENTINE CANDY HEARTS

Steps:

• Candy hearts: Place heart-shaped cookie cutters on a piece of foil, leaving space above the top of each cookie cutter for placing the ribbon hanger later. Coat the foil and cutters with cooking spray., Cut the satin ribbon into six 6-in. lengths. Place the ends of one ribbon piece together to form a loop. Position the ribbon loop at the top of one cookie cutter so the ends are touching the foil and the loop drapes over the top of the cookie cutter. In the same way, position a ribbon loop on each remaining cookie cutter. Set aside., Unwrap the hard candies and place in the large resealable heavy-duty plastic bag. Crush the candies using a mallet or rolling pin. Transfer the candies to the large heavy skillet. Cook over medium heat until melted, stirring occasionally., Fill each prepared cookie cutter with the melted candy to a 1/4-in. thickness, covering the ends of each ribbon loop at the same time. Let stand for 1-2 minutes. Carefully remove the cutters. Let stand until set, about 1 hour., Royal icing: In a small bowl, combine the confectioners' sugar, water and meringue powder. Beat on high speed for 6-8 minutes or until thickened., Insert the pastry tip in one corner of pastry or plastic bag and cut a hole in the bag. Place the icing in the bag. Pipe the desired designs or Valentine phrases on each heart.

VALENTINE HEART POPS

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
• Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
• Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
• Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
• Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.