30 Days of Fall-Day 16-Holiday Chocolate Pops

I’ve been wanting to start making candy, mostly for Kaitlyn (read here why we are a Dye Free Family) but it’s also something I’ve always thought would be interesting to learn.

Last week I found these super cute candy corn and pumpkin candy molds.I grabbed some lollipop sticks, the chocolate bits we had in our freezer, and some all-natural food dyes and sprinkles and made some cute chocolate lollipops.

They were fairly easy and took about 20 minutes to make (melting chocolate) and another hour to harden in the refrigerator.
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Gather your supplies (this is just a good practice to get into…get all of the supplies you need before you start cooking anything.)

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This is an aerial view of my candy making supplies from top right: food dye, sprinkles, lollipop sticks, small pan, candy molds, white chocolate bits, dark chocolate bits and peanut butter/milk chocolate bits.

And yes, I did by that little pan for the sole purpose of melting chocolate. 

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We use Color Garden’s Food Dyes….

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…and Maggies Naturals for our sprinkles.

Lollipop To Do: 

  1. Melt 1/8 cup of chocolate in a pan per mold. (This amount will make one pop for this size mold. You will have to judge accordingly).
  2. When chocolate is melted and smooth pour it into one mold.
  3. Place a lollipop stick in the bottom of the pop (a candy mold will have the spot already marked out for the stick).
  4. Pour a little more chocolate over the stick to ensure it stays in place.
  5. When all the candy molds are filled and sticks are in place, place the mold in the refrigerator for an hour. It’s a bit messy…I’m not quite the professional yet.

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Feel free to mix and match flavors. I used all white, dark and milk/pb chocolate bits for three of the molds.

To make the colored candy corn pop I used Color Garden’s orange food dye, placing it in the pan with the white chocolate while it melted. To make the yellow portion of the candy corn I used yellow sprinkles from Maggie’s Naturals and mixed them in with white chocolate as it melted. The yellow didn’t turn out as well as the orange in smoothness. I think the sprinkles gummed the chocolate up a little. But hey…it’s still chocolate right?

Kaitlyn approves:)
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Given that I already had the food colors, sprinkles and chocolate I only spent about $6.00 to make 8 chocolate pops (I have four from a second batch that aren’t shown here) and $4.00 of that was the mold that is re-usable.

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