3 INCH SWIRL LOLLIPOPS RECIPES
PEPPERMINT SWIRL POPS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 400°F.
- Beat sugar, butter, egg and peppermint extract in large bowl at medium speed, scraping bowl often, until creamy. Add flour and baking soda, beating at low speed until well mixed.
- Divide dough in half. Tint one-half with red food color. If desired, tint remaining half of dough with white food color.
- Shape red dough into 36 (3/4-inch) balls; shape white dough into 36 (3/4-inch) balls. Refrigerate 10 minutes.
- Create cookies by working with individual chilled dough balls on lightly floured surface. Roll 1 red ball into 3-inch rope. Repeat with 1 white ball. Roll both colors together stretching to form 12-inch rope, twisting as you roll. Pinch dough at both ends. Loosely coil rope into round spiral shape. Repeat with remaining dough balls.
- Place cookies onto ungreased cookie sheets. Insert lollipop stick into side of each cookie, pushing stick to center.
- Bake 5-8 minutes or until set, but not browned. Let stand on cookie sheet 5 minutes; remove to cooling rack. Cool completely.
Nutrition Facts : Calories 100 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
DULCE DE LECHE SWIRL LOLLIPOPS RECIPE BY ANITA CHU
"You can replace the dulce de leche with Nutella, chocolate, or basically anything that can be piped. Since these lollipops take a bit of coordination, pour out the lollipop mixture a little at a time and keep the remainder in the saucepan for easy preheating." - Anita Chu, author of Lollipop LoveClick here for more of our best lollipop recipes.
Yield 24
Number Of Ingredients 5
Steps:
- Coat lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
- Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.
- Continue cooking the sugar mixture until it reaches 300 degrees F (hard-crack stage). Immediately remove the saucepan from the heat.
- Pour about half of the mixture into a heatproof measuring container with a spout, or a candy funnel. (Keep the remainder of the mixture in the hot saucepan. If it starts to set, place it over medium-high heat to rewarm.) Fill the prepared molds halfway with the mixture. Let sit for a couple minutes.
- Spoon the dulce de leche into a zipper-lock bag and snip off one corner to make a small hole about ?-inch wide. Pipe a swirl of dulce de leche in the center of each lollipop, being careful not to get too close to the edges. Fill the molds with the rest of the mixture, covering the dulce de leche. Sprinkle with edible glitter.
- Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.
Nutrition Facts : ServingSize 1 serving, Calories 52 calories, SugarContent 13 g, FatContent 0.2 g, CarbohydrateContent 13 g, CholesterolContent 0.9 mg, ProteinContent 0.2 g, SaturatedFatContent 0.1 g, SodiumContent 7 mg
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DULCE DE LECHE SWIRL LOLLIPOPS RECIPE BY ANITA CHU
"You can replace the dulce de leche with Nutella, chocolate, or basically anything that can be piped. Since these lollipops take a bit of coordination, pour out the lollipop mixture a little at a time and keep the remainder in the saucepan for easy preheating." - Anita Chu, author of Lollipop LoveClick here for more of our best lollipop recipes.
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