Cheer Du Jour

A little cheer to forget your troubles, and better yet, to toast with a glass of bubbles!

July 20 – National Lollipop Day

on July 12, 2013

Lollipops

Don’t be a sucker (sorry, couldn’t resist!) – get your free lollypop at participating See’s Candy shops on 7/20.

Or, if you want to try your hand at being a confectioner, Sandra Lee has a recipe (below) for cherry lollipops on foodnetwork.com. While I haven’t tried this recipe myself (yet), I did read many positive comments on it. Also, you several readers suggested that you can substitute any flavor gelatin for variety. Gale Gand also has a recipe on foodnetwork.com, for psychedelic lollipops. Though perhaps a more challenging recipe, it’s a great chance to make edible art.

For a sweet trip down memory lane, click here to watch the retro commercial “How Many Licks Does It Take to Reach the Tootsie Roll Center of a Tootsie Roll Pop?” To go back a few more decades, click here and sing along with Shirley Temple’s classic “Good Ship Lollipop”.

via Cherry Lollipops Recipe : Sandra Lee : Recipes : Food Network….

CHERRY LOLLIPOPS

Ingredients

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup butter

1 (3-ounce) box cherry gelatin dessert mix

Nonstick cooking spray

Special Equipment:

20 (4-inch) lollipop sticks

Metal tablespoon-size measuring spoon

Candy thermometer

Directions

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.

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