Cherry Lollipops Recipes

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.

Steps:

• Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Steps:

• Butter 2 large baking sheets.
• Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart.
• Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissoved.
• Slowly bring to a boil, stirring frequently.
• Continue cooking until candy thermometer registers 275 degrees F.
• Stir in gelatin until smooth.
• Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick.
• Cool completely.
• Wrap each lollipop in plastic wrap and store in an airtight container.

Steps:

• Beat peanut butter, butter and confectioners' sugar until crumbly. Stir in walnuts, coconut, cherries and cherry juice. Refrigerate, covered, at least 1 hour. Shape rounded teaspoonfuls of filling into balls. Freeze 10 minutes. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper. Refrigerate until chocolate is firm. Freeze option: Freeze candy in freezer containers, separating layers with waxed paper. To use, serve frozen or thaw in refrigerator before serving.