Clearlollypopsanddrops Recipes

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

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.

Steps:

• Preheat oven to 400F degrees.
• First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
• Stack and cut into 4 rectangles.
• Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
• Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
• Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
• In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
• With slotted spoon, transfer to plate and set aside.
• Add gin, lime rind and juice to skillet and bring to a simmer.
• Return scallops to skillet, turning gently to coat; heat through.
• Remove lime leaves and discard.
• Spoon scallops and liquid into phyllo baskets and serve immediately.