Pina Colada Skull Lollipops

Pina Colada flavored Skull Lollipops

By now you can tell I am having a bit of a love affair with lollipops! You can't fit a whole lot of calories in one and they are easy to take on the go! This is my 3rd time making hard candy lollipops, each time a little different.

Since I haven't before I wanted to show you some of the supplies needed in making the lollipops

Supplies 

small pot (not pictured)

candy thermometer

lollipop sticks (not pictured)

White lollipop mold made for hard candy (still wet since I had just washed it)

plastic lollipop bags with ties (both found at my local cake store)

metal spoon (for both stirring molten hot sugar and for filling the cavities)

 

Ingredients:

(this makes 12 lollipops plus extra for loaf pan)

flavoring (I used a full 1 dram bottle of LorAnn oils)

 1 cup of sugar

1/3 cup corn syrup

1/3 cup water

  

Prepare mold with cooking spray and stick. Mix sugar, corn syrup, and water in pan. Cook on high heat, without stirring, until 302 degrees on a candy thermometer. As soon as the temperature is reached, remove from heat and add candy flavoring and candy coloring, if desired. Using a metal spoon, spoon the molten hot candy into each of the lollipop cavities and pour the rest into a sprayed loaf pan. After about 30 minutes, unmold.

I was multi-tasking when making these, okay I was chatting on the phone, so some of the skulls migrated to the edge and didn't fully get covered when I filled the mold cavities. Usually, I spray the candy mold with cooking spray first, this time I forgot, luckily the lollipops still came out just by pressing on the bottom of the mold. I did add the skull sprinkles when I put the sticks in the mold. Molds need to be prepared BEFORE cooking the mixture. The molten candy begins hardening fast, so time to work is limited!

As usual, I broke up the extra from the loaf pan for snacking! Using the 1 dram container of flavoring may have been a little strong, but the Pina Colada flavor may not have been as obvious without the entire container, and I would do it that way again. I decided not to add candy coloring to these, so they are "natural" colored.

  

~Christina

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Graduation Candy Pops

This is more of just a show and tell really! These candy pops were made with a Wilton Graduation Lollipop Mold and Candiquik. I just wanted to stick with school colors to keep this project quick and simple. I used 2 melted blocks of Vanilla Candiquik for white and colored 2 blocks blue with candy coloring for the blue and had extra blue leftover. I put each color in a piping bag and snipped a small cornder of for the detail and then snipped the hole larger for filling in. At one point I did feel like I was having to freehand the words a bit, as they were hard to see in the mold, but they turned out fine!

   

CONGRATULATIONS

CLASS

of

2012!

  

~Christina

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Graduation Lollipops

The countdown to graduation continues!

The recipe used in making these lollipops is from Sprinkle Bakes, once again I halved the recipe. This is my second time successfully making these and they are easy and I just love them!  Before starting the cooking process, using cooking spray, I sprayed my 2 lollipop molds (makes 6 lollipops each) and sprayed a loaf pan to accommodate the extra candy to be broken up for snacking as well. I also put the sticks in the molds at this time.

In a medium saucepan, stir together- 1 cup of sugar, 1/3 cup corn syrup, and 1/3 cup water. Cook on high heat, without stirring, until 302 degrees on a candy thermometer. As soon as the temperature is reached, remove from heat and add candy flavoring and candy coloring. Using a metal spoon,  spoon the molten hot candy into each of the lollipop cavities and pour the rest into the loaf pan.

After about 30 minutes, I unmolded everything and piped the dates on with candy melts that I had melted and put into a piping bag with a coupler and Wilton tip 3.

These would also be for a New Year's treat with the year piped on! There are endless posibilities from names, to dates, to swirls in how the lollipops are decorated.

CONGRATULATIONS

CLASS

of

2012!

 

~Christina

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Homemade Pink Lollipops

Pretty Lollipops in Pink!

Every since I saw Karen's beautiful blue butterfly lollipops at Trilogy Edibles, I have wanted to make some for my little girl! I thought today would be the perfect day to give them to the kids on the car ride to the beach!

I bought the mold a few days ago in anticipation of making these lollipops. Apparently you can't just use any candy mold for hard candy, it has to be one made just for hard candy, but that was easy enough to find at my local cake store. Next, I needed to find a recipe. I decided to use a recipe from a candy book that I have had for over a year now and not made a single recipe in it.

My first attempt...FAIL! First, I found that my 6 inch lollipop sticks were too long and had to cut them down to fit in the molds. It is also a little difficult having an electric stove, the burner goes off and on and off and on. When I picked the stove out years ago, I had no intention in ever baking much less making candy, so I wanted a flat top electric. Well, I think that was another of my many problems. The next problem, I think my candy thermometer is a little slow at registering.  I am really not sure what went wrong, but the sugar began caramelizing right well before the 300 degrees that the sugar needed to reach. I continued on and poured it in the molds and realized it wasn't just caramelizing, it had started to burn. I now had a garbage can full of disappointment!

So where did these pretty pink lollipops come from?

I decided to give it one more shot before heading off to the beach. Instead of using the same recipe again, I decided to use the tried and true recipe that Karen from Trilogy Edibles had used. The recipe is from Sprinkle Bakes. Shazammm! It worked! I did cut the recipe in half first, since I too, only have one lollipop mold. Hey, I want to try it before I invest in more than one! I also decided to take the sugar off the burner as soon as the thermometer hit 275, in case it was slow at registering. For flavoring I used 3 tiny candy droppers full of Wilton Cherry Candy Flavoring. I am not sure if it is necessary that candy flavoring should be used, or if any type of flavoring can be used, so decided to go with the oil based flavoring. I also added just one drop of pink gel coloring, the same coloring I use in my icing. There are tiny little specks of pink in the lollipops, so maybe I should have used candy coloring, but that really doesn't bother me as much as my first attempt.

I still ended up with extra molten hot sugar even after halving the recipe and filling my mold of 6 lollipops. I have made candy before for the Broken Glass Cupcakes, so before I started this whole adventure, I prepared a metal loaf pan with cooking spray to accommodate any leftover molten sugar that I may have. This candy sets up quick so everything must be prepared in advance. Once the candy had set, it easily unmolded from the pan and with one swift bang on the counter, I had all these beautiful pink shards of candy to snack on!

Now...I think I need to find some more hard candy molds, shapes and stuff!

Be sure to check out the beautiful blue butterfly lollipops at Trilogy Edibles which inspired me to try these!

For the recipe and to see some gorgeous spring flower lollipops made with real flowers, visit Sprinkle Bakes!

~Christina

 

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Easter Bunny Pops

I have never been a fan of an Easter basket full of candy. I like to include healthier treats and useful gifts. In fact, this year my kid's Easter baskets will contain no storebought candy at all! Instead I made all of these bunny pops! You may recognize the Pink Bunny Pop that made from leftovers and just couldn't wait to share with you not too long ago!

Dark Chocolate and Vanilla White Chocolate Bunnies! The little bows are glued on with a dab of chocolate.

All packaged up and ready for the Easter Bunny to Deliver!

Happy Easter!

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Look for the features from the Bunny Hop to be posted on Easter Sunday- April 8th!

Bunny Cake Pops

I decided to give Bakerella's Bunny Cake Pops a try.

I think mine look more like ogres with the ears so far apart! I'm not quite Bakerella, that's for sure! While they may not be the cutest bunnies ever, the flavor combination of the Vanilla Candiquik, French Vanilla Cake, and the Whipped Fluffy White Frosting reminded me of doughnuts! YUM!

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Hearts On Sticks Cookies

I couldn't resist titling this post "Hearts on Sticks!" Sounds creepy, I know, but that is what they are right?

Something about putting anything on a stick just makes it more fun! Cake Pops, Cotton Candy, Apples, and of course COOKIES! To make these, just prepare and out sugar cookie dough as you would for any cut out cookie. Gently twist in a lollipop stick and bake according to recipe directions. I have also seen wooden cookie sticks available, but I just stick with paper sticks since they can be used for candy, cake pops, and cookie pops.

 I guess it is the pinstripes but something about these reminds me of baseball!

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Featured at: Cupcake Apothecary

Rose Cake Pops

Roses are Red

Roses are Pink

These are the tastiest roses, I think!

There are quite a few versions of Rose Cake Pops that I have found on the internet and I am not sure of the origin, but you can find a similar version with tutorial of these over at Miss Candiquik. For the pink roses, I used Vanilla Flavored Candiquik, colored with Wilton Pink Candy Coloring. I used a different candy for the red roses and they were slightly harder to dip and I didn't get the smooth finish that I had hoped for. I flavored both colors with Wilton Cherry Candy Flavoring....YUM! The shimmer was achieved by brushing Orchid Pink Pearl Dust on both colors of cake pops.

For more information on the way I assemble cake pops view my Peppermint Cake Pops.

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Mrs. Fox's Sweets 2011 Christmas Recap

Merry Christmas Everyone!

Today is a day for family, fun, and festivities!

Maybe Santa brought you a new baking supplies? Of course it is never too late to bake up Christmas goodies, and many can be adapted to winter or other seasons!

Here is what I baked up this Christmas season!

 

The #1 Viewed Sweet I made was:

#1- Holiday Peppermint Patties

#2- Christmas Dipped Oreo Pops

#3- Christmas Tree Cake Pops

 

The many more sweet treats I made for the 2011 Christmas Season

(In no particular order)

Pink Princess #25- Cool Peppermint Cupcakes

Polka Dot Christmas Tree Cupcakes

It's a Pink Christmas! Cupcakes

Dipped Christmas & Winter Oreos

Peppermint Cake Pops

Christmas Present Cake & Bow Tutorial

Christmas Cupcake Bites

Peanut Butter & Chocolate Cookie Cups

 Gingerbread Men & Boys

Christmas Light Cupcakes

Christmas Tree Cookies

  

I baked up a sweet treat for my furry heartbeat at my feet...

Rex's Cookies...These Cookies are for the Dogs!

  

For the first time at Mrs. Fox's Sweets, I also baked up a craft!

Salted Dough Handprints & Ornaments

 

Look for a recap of all of my Snowmen & Winter decorated sweets in a recap coming in January!
  

From the Mrs. Fox's Sweet's Family to yours

Have a very Merry Christmas

& Happy Holiday!

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Snowman Oreo Pops (2 Ways)

Well, Hello There! I am Mr. Snowman!

Some may call me "leftover" and others may just call me "easy" and there are even those that want to eat me up! But please, go after my brothers first, they won't see you coming!

These little candy snowmen by Wilton were also used on my Mini Snowman Cupcakes and there are still enough of the little guys left for cookies!

These Oreo Snowmen have become such a classic, I couldn't resist making them too!

These are just Oreo Cookies dipped in white Candiquik, a piece of candy corn for the nose, and a black Duff Candy Writer for making the eyes and mouth. My daughter thought they needed scarves because they were too cold!

Brrrrrr....it's a brisk 68 degrees out...in December!

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Note: It is hard to say where the Candy Corn Nosed Snowman idea originated from, but after making them I began searching and I found these made back in November 2010 at The Farm Girl Recipes.

  

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Peppermint Cake Pops

Have I told you before that even when things don't turn out perfect, they still taste great?

I made these by sheer accident!

It has been quite awhile since I have done a cake pop tutorial and I have changed my methods a little, so here is a fresh one!

First you need a cake. This is a 6 inch cake, I used the rest of the batter for cupcakes. You can also make a box cake mix in an 8x11 pan and cut it into 4 pieces, freezing 3 of the pieces for future cake pops. Each quarter of the cake will make between 6 and 12 cake pops depending on the size, I usually like making my cake pops pretty large! Once the darker part of the cake is cut off, add 1 to 2 tablespoons of icing, any icing will do! Using a spoon or spatula, break up the cake while incorporating the icing. I like to make a test ball to see how well it sticks together. If you use too much icing it will fall of the stick, too little and it won't stay together. More can always be added, but once it is in, you can't take it out!

Once your cake balls are made, chill them for about a half hour, you can reshape them easier when cold to get a rounder shape. Melt up 1 cup of candy melts or candy bark for your 6 to 12 cake pops. When I am just making a small amount of cake pops up to about 15, I find it easier to use a microwavable glass bowl, when making more, I use my Wilton Chocolate Pro that you see in my old Basic Cake Pop tutorial. The Wilton Chocolate Pro will keep the candy at the proper temperature when needed for longer times. Dip the lollipop stick into the melted candy about 1/2 inch and then stick about halfway into the cake ball. Refrigerate again for about 10 minutes. Working one at a time, leaving the rest refrigerated, dip into your candy melts shaking off the excess. This method works quite well most of the time.

Well, today was a different story! This was my first time trying to use the Wilton Candy Melts- Candy Cane Colorburst, for cake pops. I loved it in the Mint & Dark Chocolate Snowflake Candy! It has a great flavor, I even added additional Peppermint Flavoring made especially for candy, you can't just use any flavoring or the candy will seize up! However, today for some reason or another this candy was a little to thick to dip, even after adding a little shortening to thin. A waste? Nope. I just didn't dip them! I think they look pretty decent without dipping. You heard me right, the cake pops were not dipped, the candy wasn't spooned on and shaken off either. Using the back of a small spoon, I frosted the cake pop with the candy, leaving nothing to shake off, giving it a more rustic look!

They may not be perfectly smooth, but they taste just like even better than any other cake pop, because they have additional peppermint flavoring! I even dipped some into crushed peppermint candies as shown in the top photograph. So, for those of you that don't like to dip cake pops, these can be made with no dipping!

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