HOW TO MAKE SWIRL LOLLIPOP RECIPES

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WHISKEY LOLLIPOPS RECIPE: HOW TO MAKE ALCOHOLIC LOLLIPOPS ...



Whiskey Lollipops Recipe: How to Make Alcoholic Lollipops ... image

If you love Old Fashioneds and old-fashioned candy, you’ll love this sweet take on the classic cocktail.

Provided by Thrillist

Categories     Cocktail

Number Of Ingredients 6

.25 Cup whiskey
2 tbsp cold water
.75 Cup sugar
3 tbsp corn syrup
Pinch kosher salt
Angostura bitters

Steps:

  • Mix together all ingredients, except the bitters and 1 teaspoon of the whiskey, in a medium saucepan until the sugar is completely saturated.
  • Bring the mixture to a boil over medium heat, stirring gently with a silicone spatula until sugar is dissolved. Then continue to boil until the mix hits 300 degrees Fahrenheit without stirring.
  • Remove the mixture from the heat and quickly mix in the remaining teaspoon of liquor.
  • Quickly spoon or pour the syrup into either lollipop molds or dollop onto a silicone mat.
  • Place a lollipop stick in the center of each candy and twirl it so that it’s fully covered in syrup.
  • Add one or two drops of bitters to each lollipop and quickly swirl with a toothpick.
  • Let the lollipops cool completely, then peel from the molds.
  • Store in an airtight container, or cover with candy wrappers and tie with string.

MINT-SWIRL LOLLIPOP COOKIES RECIPE - BETTYCROCKER.COM



Mint-Swirl Lollipop Cookies Recipe - BettyCrocker.com image

Serve your guests with these mint-swirl lollipop cookies that are made using Betty Crocker® sugar cookie mix – a beautiful dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 35 minutes

Yield 20

Number Of Ingredients 8

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
3 tablespoons Gold Medal™ all-purpose flour
2 eggs, slightly beaten
1/4 teaspoon mint extract
1/4 teaspoon Betty Crocker™ red or green gel food color
Coarse white sparkling sugar
20 paper lollipop sticks

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.

Nutrition Facts : Calories 270 , CarbohydrateContent 41 g, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 163 mg

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