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.
Gather your supplies (this is just a good practice to get into…get all of the supplies you need before you start cooking anything.)
And yes, I did by that little pan for the sole purpose of melting chocolate.
We use Color Garden’s Food Dyes….
Lollipop To Do:
- 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).
- When chocolate is melted and smooth pour it into one mold.
- Place a lollipop stick in the bottom of the pop (a candy mold will have the spot already marked out for the stick).
- Pour a little more chocolate over the stick to ensure it stays in place.
- 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.
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?
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.