jglass
New member
Homemade Halloween Pops
Ingredients
6 or 8-inch wooden pop sticks
Gummy worms, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon orange, lemon or cherry extract
Few drops orange food coloring
Directions
Lay a silicone sheet on a baking pan, place the sticks on the pan and place 3 pieces of gummy Worms above the tip of each stick to form a gummy worm triangle.
Combine the sugar, corn syrup, and water in a clean, dry small saucepan. (It is best to use a heavy gauge pan and preferably with a pour spout.) Bring to a boil over high heat and cook without stirring until the mixture reaches 305 degrees F or "hard crack" stage on a candy thermometer. Occasionally wash down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals that are clinging to the sides of the pan.
When the mixture reaches 305 degrees F, remove the pan from heat and dip the bottom of the pan into an ice bath for a few seconds to stop the candy from cooking. Add the extracts and food coloring and stir very gently with a wooden spoon so the color is evenly distributed.
Pour the syrup over the gummy worms and just over the stick. Cool the candy for at least 20 minutes.
Lift the lollipops off the silicone and either serve immediately or wrap in an airtight container.
Ingredients
6 or 8-inch wooden pop sticks
Gummy worms, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon orange, lemon or cherry extract
Few drops orange food coloring
Directions
Lay a silicone sheet on a baking pan, place the sticks on the pan and place 3 pieces of gummy Worms above the tip of each stick to form a gummy worm triangle.
Combine the sugar, corn syrup, and water in a clean, dry small saucepan. (It is best to use a heavy gauge pan and preferably with a pour spout.) Bring to a boil over high heat and cook without stirring until the mixture reaches 305 degrees F or "hard crack" stage on a candy thermometer. Occasionally wash down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals that are clinging to the sides of the pan.
When the mixture reaches 305 degrees F, remove the pan from heat and dip the bottom of the pan into an ice bath for a few seconds to stop the candy from cooking. Add the extracts and food coloring and stir very gently with a wooden spoon so the color is evenly distributed.
Pour the syrup over the gummy worms and just over the stick. Cool the candy for at least 20 minutes.
Lift the lollipops off the silicone and either serve immediately or wrap in an airtight container.