Best Pond Pops Recipes

Pond Pops image

Provided by The Hearty Boys

Categories dessert

Time 50m

Yield 12 lollipops

Number Of Ingredients 8

3 cups sugar
2/3 cup light corn syrup
1 cup water
Pinch salt
1 tablespoon pure lemon extract
12 drops blue food coloring
1 package gummy worms
1 package red gummy fish candies (recommended: Swedish fish)

Steps:

Tear off two lengths of parchment paper, each about 2 feet long and place on a flat heat resistant surface. Lightly coat with vegetable oil and lay out 6 lollipop sticks per sheet.
Put the sugar, corn syrup, water and salt into a saucepan and place over high heat. Bring to a boil, stirring until the sugar dissolves. Continue to boil until the mixture reaches 300 degrees F (hard-crack stage) on the candy thermometer. Stir in the extract and food coloring and transfer to a Pyrex measuring cup. Let the candy mixture cool for 2 minutes. Pour the mix slowly onto the sticks, forming a 3-inch circle. Wait 45 seconds after pouring and then place the gummy worm at the end of the stick as if it's a worm on a fishing pole and press 3 fish into the candy around the worm. Let cool until hardened, about 15 minutes, before removing from parchment.

Jordan Pond Popovers image

Provided by BB2011

Categories Scones

Time 50m

Yield 2 large popovers, 2 serving(s)

Number Of Ingredients 7

2 large eggs
1 cup whole milk
1 cup all-purpose flour, sifted (very important)
1/2 teaspoon salt
1/8 teaspoon baking soda
jam (optional)
butter (optional)

Steps:

Preheat oven to 425. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow.
Slow the mixer to a crawl, and dribble in ½ cup of milk, taking about 20 seconds to pour it inches.
Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk.
Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid.
Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute.
Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating won't hurt.
Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the corners.).
Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes (20 minutes if your oven door has a window).