LOLLIPOP SWIRLS RECIPES

Steps:

• In large bowl, stir cookie mix, flour, butter and eggs until dough forms. Stir in almond extract and lemon peel. Divide dough into thirds. Knead purple food color into 1 portion, orange food color into second portion and black food color into third portion. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Spray cookie sheet with cooking spray. Shape each color of dough into 15 (1- to 1 1/2-inch) balls. Roll each ball into 10-inch rope. Twist 1 rope of each color together; coil rope into 3-inch round. On cookie sheet, place rounds 2 inches apart. Insert lollipop stick into bottom of each cookie.
• Bake 14 to 15 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

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.