Best Lollipops Recipes

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

CHICKEN LOLLIPOPS

Steps:

• In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
• Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
• Place the honey and chopped chipotles in a bowl and whisk together.
• Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
• Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.

LOLLIPOPS

Steps:

• Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
• In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
• Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
• Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
• Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.

DEVILED CHICKEN LOLLIPOPS

Steps:

• Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
• Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
• Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
• Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
• Halloween Web 2008

CHICKEN LOLLIPOPS

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

ASIAN STYLE CHICKEN LOLLIPOPS

Steps:

• Make chicken lollipops as I have instructions for on my basic chicken lollipop recipe or check on you tube for instructional video if you are confused.
• whisk five spice,sesame oil,soy sauce,rice wine,oyster sauce,chili flakes together and pour over chicken in a non reactive bowl and toss to coat, cover and refrigerate to marinate for 6 hours or more.
• when ready to cook , heat oil.
• Add cornstarch to the bowl with the chicken and marinade and toss well to coat. Fry each piece until golden brown and juices are clear. Set on paper towel to drain.
• Heat Hoisin sauce in microwave until warm then put all chicken wings in clean large bowl and gently toss with warm hoisin sauce...removed to serving dish and sprinkle with sesame seeds and chopped scallion.

CINNAMON LOLLIPOPS

Steps:

• Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters., Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container.

CHINESE CHICKEN LOLLIPOPS/ DRUMS OF HEAVEN

Steps:

• Cook the lollipops in salted water for 5 minutes.
• Take them out of the water dry them thoroughly.
• Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
• Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
• Variation: The other option is to bake (a low cholestrol option) these after sauteing them in the worcestershire sauce
• Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
• Bake or grill at 180C till they are cooked and browned.
• Serve with Schezwan sauce.

LAMB LOLLIPOPS WITH GREEN GODDESS MINT DIPPING SAUCE AND ROASTED POTATOES

Steps:

• In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
• Preheat oven to 400 degrees. Oil a large rimmed baking sheet; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking dish. Add rosemary and drizzle with remaining olive oil.
• Transfer to oven and roast 15 to 20 minutes. Turn potatoes by shaking sheet and continue roasting, 15 to 20 minutes more, until golden brown.
• Meanwhile, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

SPICY ASIAN CHICKEN LOLLIPOPS

Steps:

• Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
• Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
• Preheat the oven to 350 degrees F.
• Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
• Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
• While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
• Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
• Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

CHOCOLATE LOLLIPOPS

Steps:

• If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
• How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

BEEF TENDERLOIN LOLLIPOPS

Steps:

• In a large skillet, saute onions in oil and 1 tablespoon butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Meanwhile, cut roast into 1-1/2-in. cubes; sprinkle with salt and pepper. In a large skillet over medium heat, brown beef in batches in remaining butter., Transfer beef to an ungreased 15x10x1-in. baking pan; top with onions and blue cheese. Bake at 350° for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Insert skewers into appetizers.

CINNAMON LOLLIPOPS

Steps:

• Place a baking sheet upside down on a flat surface and spray the pan with (A lot of) cooking spray. Spray a 2 cup heat proof measuring cup as well. Place everything except cinnamon flavoring, food coloring and lollipop sticks in a large saucepan on medium high heat stirring constantly for 5 minutes or until sugar is dissolved. Continue until the mixture begins to boil, occasionally brushing the sides of the pan with a pastry brush dipped in warm water. (That dissolves any sugar on sides of pan.) Stop stirring when it begins to boil.
• Place a candy thermometer onto the pan and do not let it touch the bottom of pan, that will give it a different temperature. Allow syrup to boil for 10 minutes, or until it reaches 300 degrees F. To test hard crack stage, drop a little of it into ice water. It should separate into threads that are brittle and hard. Immediately remove pan from heat and let syrup cool to 275 degrees F. or until it stops bubbling completely. Add cinnamon flavor and color quickly. Pour the syrup into prepared measuring cup and quickly pour into 2 inch rounds on parchment paper. Place a lollipop stick 1/2 of the way into each lollipop and twist until stick sticks. Skewers cute in half also work as lollipop sticks.
• Let each lollipop cool for 15 minutes, or until they are hard. Wrap each one in plastic wrap and seal with tape or a ribbon.

PSYCHEDELIC LOLLIPOPS

Steps:

• On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.
• Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.
• When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.
• Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops.
• Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid.
• Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant ? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids ? and taking a last few minutes to enjoy the evening.
• Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.

DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO

Steps:

• In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
• In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
• In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.

PULLED SUGAR LOLLIPOPS

Steps:

• Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of flavor and color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center, using a folding motion. When it has just cooled enough to handle, pick up the sugar with your hands. Place each color under the heat of a sugar lamp.
• Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
• Pull a walnut-sized piece from the sugar and form it into a small ball. Use your palm to press the ball flat. Shape it into a circle or oval. Insert the lollipop stick. Set the lollipop on the silicone baking mat (it will stick if you place it directly on your work surface.) Pull and cut small pieces of sugar and form them into the eyes, mouth, nose, eyebrows or whatever feature you desire. Stick the pieces directly onto the lollipop. The sugar will be hot enough to adhere. Enjoy!

WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS

Steps:

• Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
• Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
• Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
• Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
• Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
• Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.

CITRUS-ZEST LOLLIPOPS

Steps:

• Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 300 degrees. Remove from heat, and carefully stir in citrus juice and zest and food coloring with a rubber spatula. (Mixture will steam and bubble when liquid is added. Be careful, and make sure zest is distributed evenly and not in clumps.) Transfer mixture to a liquid measuring cup, and let bubbles settle slightly, about 10 seconds.
• Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds.