HOW TO MAKE SWIRL LOLLIPOPS RECIPES

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 until the mixture reaches 300 degrees F (hard-crack stage). Immediately remove the saucepan from the heat.
• Add the candy flavoring and stir to combine.
• Pour the mixture into a heatproof measuring con­tainer with a spout, or a candy funnel. Divide the mixture among the prepared molds.
• Working quickly, add a drop of food coloring to each lollipop. Use a toothpick or wooden skewer to swirl the food coloring around. You can add more drops or different colors as desired.
• Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

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.