Are you sick of me yet? You better not be, or else I'll spit fire at you!
Oh, sorry...I'll be nice.
Tip 001: Vampire Lollipops
white address labels
peel and stick wiggle eyes
pattern (print it here)
Using the pattern, cut capes (one for each lollipop) from black felt.
Cut a piece of cellophane into a square, large enough to wrap around the head of the lollipop. (See photo.)
Loosely wrap the cellophane around the lollipop and place the wrapped lollipop onto the felt cape. (See photo.)
Wrap twist tie around both at the neck of the lollipop. (See photo.)
Cut fangs from white address labels and stick to the front of the lollipop. Attach peel and stick wiggle eyes to the front of the lollipop. (See photo.)
Tip 002: Halloween Lollipops
2 cups of sugar
2/3 cup of light corn syrup
1/4 cup of water
10 drops of orange food coloring
8 drops of pure orange oil
10 lollipop sticks
assorted candies for decorating
Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. When the syrup comes to a boil, stop stirring and clip on a candy thermometer. Continue to cook, without stirring, until the mixture turns golden and reaches 300 degrees to 310 degrees. (hard-crack stage) on the thermometer, 5 to 7 minutes. Occasionally wash the sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
Remove the pot from the heat. Transfer the syrup to a 2-cup heatproof measuring cup. Using a heatproof rubber spatula, stir in the food coloring and orange oil until completely combined.
Working quickly, pour ten 3-inch circles of syrup onto prepared baking sheets. Press in lollipop sticks. With your fingertips or a toothpick, lightly press candies into the syrup. Set aside until completely cooled and hardened. (See more photos here)
Tip 003: Halloween Chocolate Lollipops
1-1/2 cups vanilla or white chips
1/8 teaspoon coconut extract
Ghost lollipop/candy molds
20 lollipop sticks
1-1/2 cups milk chocolate chips
1/8 teaspoon orange extract
Pumpkin lollipop/candy molds
In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip.
Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.
In the same microwave, melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip.
Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.
Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving.
Tip 004: White-As-A-Sheet Ghost Lollipops
1 (12-ounce) package white chocolate chips (2 cups)
12 (3-inch) pretzel sticks
24 miniature chocolate chips
Line 2 baking sheets with parchment or wax paper.
Place the white chocolate chips in a double broiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double broiler so the chocolate's temperature doesn't keep rising.
Drop a generous tablespoon of melted chocolate on the parchment. Use the back of your spoon to shape the ghost from the melted chocolate: Drag the back of the spoon slightly downward and sideways to form a curved tail; push the chocolate up and over with the back of the spoon to shape a head and two little hands.
Push a pretzel stick into the tail, burying the pretzel about 1-1/2 inches in and spooning a bit more chocolate over to cover it. (You'll have a relatively short 1-1/2-inch handle to hold, but these ghosts don't last long!) Press 2 miniature chocolate chips into the head for eyes.
Continue working until you've used all the melted chocolate, making 6 ghosts on each baking sheet. If the chocolate firms up before you've finished, set it back over the hot water in the double boiler and stir again, being careful not to overheat it.
Place the baking sheets in the refrigerator for about 15 minutes, until the ghosts are firm, and serve cool.
Two more lollipop recipes: