COAL PIECES RECIPES

Steps:

• 1. Lightly spray dry candy molds with non-stick cooking spray. Insert lollipop sticks into molds.
• 2. In a large saucepan, mix together sugar, water, and corn syrup. Stir over medium heat until sugar dissolves.
• 3. Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
• 4. Wash down any sugar crystals that form on the sides of the pan with a wet pastry brush, or cover saucepan with lid and allow moisture to wash down excess sugar.
• 5. Continue to boil without stirring. Remove pan from heat at the hard crack stage, precisely 300° F. After boiling has ceased, add several drops of desired LorAnn Oils Liquid Food Color and stir. Then, stir in LorAnn Oils Maple Flavor.
• 6. Carefully pour, or spoon, hot syrup into prepared molds. Cool completely. Remove lollipops from molds.
• 7. In the case of leftover syrup, spray a piece of aluminum foil with cooking spray and place it on a cookie sheet. Pour extra syrup onto foil to harden. Break into pieces once cool.
• 8. Use a small paint brush to lightly brush luster dust onto outer edges of lollipops, if desired. Place lollipops in sucker bags. Secure with twist ties. Store in a cool, dry place. Do not refrigerate.
• For easy cleanup, soak pan and utensils in hot water until hardened candy is dissolved.

Steps:

• Cut the whole oranges and lemons into quarters. Squeeze the pieces to release the juice then add the unpeeled squeezed fruit to the pot. Add the ginger ale, orange juice, or water to the pot. Add the remaining ingredients to the pot EXCEPT the whiskey.
• Bring to boil; reduce heat and slowly simmer, stirring frequently, for about 20 - 25 minutes.
• Once the fruit is softened and mushed from cooking, strain the liquid through a fine mesh strainer to remove the solids and spices. (If strainer is not fine enough to catch spices, use a regular colander lined with several layers of cheesecloth.) Press the pieces of fruit using the back of a spoon in the strainer to remove all the liquid. Discard the remains of the fruit/spices.
• Allow the mixture to cool slightly (adding alcohol to very hot or boiling liquid will cook off some alcohol thereby defeating the entire purpose of boilo; so, don't boil your boilo!!) Away from heat, add the bottle of whiskey. Stir to blend.
• Serve boilo warm in shot glasses. Individual servings can be lightly re-warmed in a microwave if not serving immediately.
• Refrigerate left overs or store in a cool place in a closed container (canning jars are popular).