Recipe: Chocolate Dipped Homemade Lollipops

MF Chocolate Dipped Lollipops II When’s the last time you had a really delicious lollipop? Think about it for a minute. I’ll wait.

You can’t remember, can you? I understand, it’s been a long time for me too. That’s why I decided to make some of my own, with my own little twists. First, I made my own delicious hard candy suckers, and they were good, but they needed something else.

MF Suckers

So I melted some white chocolate for dunking. Then I added some cookie crumbs for some texture. Then I waited patiently for them to cool. Then I ate one. And then I gave myself a standing ovation. The taste is unbelievable. You start with creamy, cookie-laced licks, followed by sweet, sweet candy puckers. Beautiful. I’ve got two recipes for you, two grownup versions of your favorite childhood suckers—chocolate and lime. Try them out! (And just in case you’re worried about making your own candy, let me quell your fears. It’s easy.)

Cookies and Cream Dipped Lollipops

1 cup sugar
1/2 cup dark corn syrup
1/8 teaspoon chocolate-flavored hard candy oil
2 drops brown food coloring (if desired)
1 cup white chocolate candy wafers
1 scant tablespoon crushed Oreo cookies

Directions
Prepare candy molds with lollipop sticks, as well as a parchment-paper-lined baking sheet. In a quart-size heat-proof measuring cup, combine sugar and corn syrup until sugar is completely moist. Cover with plastic wrap and microwave on high for 3 minutes. Remove and discard plastic wrap. Stir sugar for about 10 seconds, then cover again with a new sheet of plastic wrap and microwave on high for an additional 3 minutes. Remove and discard plastic wrap again. Stir in candy flavoring (and food coloring, if desired), then immediately pour into candy molds and allow to cool for 1-2 hours.

Using a double boiler, melt white chocolate wafers over medium-low heat, stirring until wafers are completely melted and smooth. Stir in cookie crumbs and reduce heat to low. Dunk each cooled sucker into the white chocolate mixture, tapping it against the side to drain any excess. Allow lollipops to cool on the parchment paper before serving.

Key Lime Pie Dipped Lollipops

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon key lime-flavored hard candy oil
2 drops green food coloring (if desired)
1 cup white chocolate candy wafers
2 full graham crackers
1 tablespoon butter, melted

Directions
Prepare candy molds with lollipop sticks, as well as a parchment-paper-lined baking sheet. In a quart-size heat-proof measuring cup, combine sugar and corn syrup until sugar is completely moist. Cover with plastic wrap and microwave on high for 3 minutes. Remove and discard plastic wrap. Stir sugar for about 10 seconds, then cover again with a new sheet of plastic wrap and microwave on high for an additional 3 minutes. Remove and discard plastic wrap again. Stir in candy flavoring (and food coloring, if desired), then immediately pour into candy molds and allow to cool for 1-2 hours.

Crush graham crackers and toss with melted butter to create a loose crumble. Set aside. Using a double boiler, melt white chocolate wafers over medium-low heat, stirring until wafers are completely melted and smooth. Reduce heat to low. Dunk each cooled sucker into the white chocolate mixture, tapping it against the side to drain any excess, then dip each tip in graham cracker crumbles. Allow lollipops to cool on the parchment paper before serving.

HINT: Keep a bowl of ice water on hand. Hot sugar can burn quickly and severely. A quick dip in ice water is perfect first aid.

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