Best Peppermint Lollipops Recipes

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PEPPERMINT LOLLIPOPS



Peppermint Lollipops image

These lollipops can be made with any shape cookie cutter. Gingerbread men, snowmen, Christmas trees and reindeer-there are endless color and design options, so let your creative juices flow! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 lollipops.

Number Of Ingredients 7

1-1/2 cups sugar
3/4 cup water
2/3 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint oil
10 lollipop sticks
Crushed peppermint candies, optional

Steps:

  • Butter 10 assorted metal cookie cutters and place on a parchment-lined baking sheet; set aside. In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. 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 the heat. Stir in oil, keeping face away from mixture as odor is very strong. For each color of candy swirls, pour 1/4 cup sugar mixture into a ramekin or custard cup; tint red or green., Immediately pour remaining sugar mixture into prepared cookie cutters. Drizzle with colored mixtures as desired; cut through with a toothpick to swirl. Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Sprinkle peppermint candies over tops if desired.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERMINT MERINGUE LOLLIPOPS



Peppermint Meringue Lollipops image

These easy-to-make meringue pops have a crunchy bite with a soft, chewy middle. The confectioners' sugar gives them a satiny sheen, while the mild peppermint flavor makes them the perfect shimmery treat to pass out at holiday parties.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 lollipops

Number Of Ingredients 7

1/2 teaspoon cream of tartar
1/4 teaspoon fine salt
4 large egg whites, at room temperature
1/4 teaspoon peppermint extract
2 1/4 cups confectioners' sugar
Sanding sugar, for decorating
Silver sprinkles, for decorating

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 225 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 4-inch diameter cookie cutter, draw 6 circles on each piece of parchment, then flip each piece over onto a baking sheet marked-side down.
  • Combine the cream of tartar, salt and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thickened, about 1 minute more. Mix in the peppermint extract, then add the confectioners' sugar in batches about 1/4 cup at a time, beating until well incorporated after each addition. After the last addition, continue to beat until stiff, shiny peaks form, about 5 minutes.
  • Fill a resealable plastic bag or piping bag with the meringue. Snip off the end or corner to make about a 1/2-inch-wide opening. Lay a lollipop stick down about 1 inch into each drawn circle and pipe the meringue lollipops onto the parchment circles over the sticks. Sprinkle the sanding sugar and silver sprinkles onto the piped meringue pops.
  • Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the meringue is dry and crispy, about 2 hours.

PEPPERMINT LOLLIPOPS



Peppermint lollipops image

These little treats are the new wedding must-haves, but make them yourself and they won't break the bank

Provided by Sarah Cook

Categories     Treat

Time 50m

Yield Makes about 40 - easily doubled or tripled

Number Of Ingredients 6

500g granulated sugar
1 tsp cream of tartar
200ml water
2 tsp peppermint essence
green food colouring
40 plastic lollipop sticks (janeasher.co.uk or hobbycraft.co.uk), or wooden skewers cut into short lengths

Steps:

  • Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the 'hard crack' stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour - start by adding just one drop at a time.
  • Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper - roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won't be as even so set it aside for a minute. Set lollies until hard.
  • To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.

PEPPERMINT COOKIE LOLLIPOPS



Peppermint Cookie Lollipops image

These can be made at any time of the year by decorating with other colors of sugars and changing the flavor of the Oreos. I put each pop into a cellophane bag and then tied the ribbon around it.

Provided by Cheryl Starker

Categories     Cookies

Number Of Ingredients 5

16 oz package of vanilla candiquik coating
1 pkg peppermint creme oreos
18 stick lollipop sticks
red colored sugar
candy coating for piping

Steps:

  • 1. Insert a lollipop stick into the center of each Oreo cookie. (I found it easier to take the top off of the cookies putting a small blob of the melted Candiquik on the side with icing, laid the lollipop stick on the blob and replaced the other wafer of the cookie on top. I put them in the freezer on a cookie sheet to harden them quicker.)
  • 2. Melt Candiquik in microwavable bowl according to directions on the package,
  • 3. Dip cookie lollipops into melted Candiquik. Allow excess coating to drip off. (I held the cookie lollipop by the stick and spooned the melted coating on and let the excess drip off. To me it was easier.) Place on waxed paper to dry.
  • 4. After the coating is completely dry, use the remaining candy coating to pipe a swirl on the cookie. Sprinkle immediately with the red decorating sugar.

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