SWIRL SUCKER 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:

• Thoroughly spray the inside of an 8x8 square baking dish with canola oil spray. Cut some parchment paper long enough to line the bottom of the pan with some extra hanging over the sides to make it easier to lift the fudge out of the pan when it's set and ready to cut.
• In a glass pyrex liquid measuring cup, add 1/3 cup of semi-sweet chocolate chips. Set aside.
• In a medium saucepan, heat the sweetened condensed milk and white chocolate chips over medium heat. Stir frequently until chips have dissolved. Lowering the heat to low and add the butterscotch chips. Stir frequently until dissolved. Once dissolved, turn off the heat and stir in the vanilla. Pour into the prepared baking dish.
• Immediately microwave the semi-sweet chocolate chips for 30 seconds. Continue to microwave for 30 second intervals, stirring in between, until melted. Once melted, add the milk and stir until incorporated. Drop spoonfuls of the melted chocolate over the top of fudge in baking dish. Run a knife through the dropped spoonfuls until the mixture is swirled together to your liking. Let chill in fridge for 3 hours before serving.
• To serve, lift fudge out of pan and cut into squares.