Rose Lollipops

(c) 2012 Elizabeth LaBau, licensed to About.com, Inc.

Who wouldn't want to receive a bouquet of these Rose Lollipops? These beautiful rose-shaped candies are delicately scented with the fresh floral fragrance of rose water, and they make a perfect gift for Valentine's Day, an anniversary, or any romantic occasion.

Yield: about 8 2" rose lollipops

Ingredients:

• 1 cup sugar
• ? cup light corn syrup
• 2 teaspoons rose water (see Note below)
• Pink or red food coloring
• Rose-shaped lollipop molds, meant for hard candy
• Lollipops sticks

Preparation:

1. Prepare your molds by spraying them with a very light coating of nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.

3. Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).

4. Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. If you want to make multiple colors from the same batch, start with a light pink color. Pour some of the candy into the mold's cavities, then add a little more food coloring to deepen the color. Continue until you have made as many shades of red and pink as you desire. To make opaque lollipops, add a drop or two of white food coloring when you add the pink or red. Continue to fill the mold's cavities until you run out of candy. Make sure that the back of the lollipop sticks are well-embedded in the candy.

5. Allow the lollipops to cool completely at room temperature. Once cool, gently flex the mold to pop them out—do not pull them out by the sticks.

6. Store Rose Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Note: Rose water is a common ingredient in Middle Eastern cuisine, and can often be found in the ethnic section of large supermarkets. Rose flavoring or food-grade rose oil can be substitute. Be aware that rose oil is much stronger, so use much less than the recipe calls for—a few drops should probably do it.

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Salted Caramel Lollipops

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

This Salted Caramel Lollipops recipe contrasts the rich flavor of caramel with a hint of salt for a sweet-and-savory treat. This is a lollipop that kids and adults alike will enjoy. If you enjoy a heavier salt flavor, use salted butter and sprinkle a little bit of salt on the finished lollipops. This recipe yields about 2 dozen lollipops.

Cook Time: 20?minutes

Total Time: 20?minutes

Yield: 2 dozen lollipops

Ingredients:

• 2 tbsp water
• 1/4 cup light corn syrup
• 1.5 tsp vinegar
• 1 cup granulated sugar
• 1 tsp good-quality sea salt
• 4 tbsp (2 oz) butter, cubed
• 1 tsp vanilla extract
• Lollipop sticks

Preparation:

1. Prepare a baking sheet by lining it with a Silpat sheet, or with aluminum foil and sprayed with nonstick cooking spray.

2. Place the water, corn syrup, vinegar, granulated sugar, and salt in a medium saucepan over medium-high heat. Stir the mixture until the sugar melts, then brush down the sides of the pan with a wet pastry brush to prevent crystallization. Insert a candy thermometer.

3. Bring the mixture to a boil, and once at a boil, add the butter one cube at a time. Continue to cook the candy, stirring occasionally, until the thermometer reads 300 degrees F (149 C).

4. Once at 300 F, remove the pan from the heat. Add the vanilla and stir until it is incorporated. Allow the pan to cool for several minutes, until the candy starts to thicken. You still want it to be liquid, but it's easiest to make lollipops if the sugar syrup can somewhat hold its shape.

5. After 4 or 5 minutes, start to form the lollipops. Using a spoon, drop circles of candy onto the Silpat or foil. Work carefully to try to make them as round as possible, without extra "tails" streaking off the lollipops. After you have done two or three, press a lollipop stick into the back of the candy, and either turn it in a circle so it's covered with candy, or spoon a small dab of candy onto the back so that the stick is covered.

6. Repeat until you have used all of the candy to form lollipops. If the sugar mixture starts to get too stiff, place it over low heat and stir just until it loosens up.

7. The candy will start setting almost immediately, so you should be able to enjoy your lollipops within 10 minutes of forming them. If desired, you can sprinkle the surfaces with a little more salt to intensify the flavor. If you're not going to be eating them immediately, wrap the salted caramel lollipops individually in cling wrap and store them at room temperature.

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Quick and Classy: Swirled Chocolate Lollipops

These Swirled Chocolate Lollipops are a good example of how a nice presentation can elevate even the simplest concepts. The ingredient list for these candies couldn't be simpler--just chocolate and, optionally, whatever decorations you desire. (Like nuts? Sprinkles? Coconut? BACON? Throw them all on!) However, rather than lobbing lumps of chocolate onto lollipop sticks, it's artfully drizzled in a spiral pattern over the stick, creating a fun and whimsical design that makes the "pops" look classy. Next stop, the modern art museum!

Get the recipe: Swirled Chocolate Lollipops

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Swirled Chocolate Lollipops Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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