PEPPERMINT MERINGUE LOLLIPOPS
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
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
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
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 LOLLIPOPS
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
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 HARD CANDY
This easy-to-make clear hard candy has a mint flavor from the combination of peppermint and vanilla extracts. It's a perfect Christmas candy recipe for the holidays. &Mdash; Lois Ostenson, Aneta, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 261 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 65g carbohydrate (55g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT CANDY
Pairing peppermint and chocolate is a natural. Family and friends gobble up this sweet peppermint candy. -Kandy Clarke, Columbia Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in. square dish with waxed paper; butter the paper. , Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature). , In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces.
Nutrition Facts :
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