VALENTINE CANDY HEARTS
THESE SPECIAL SWEETS for February 14 are so simple to fix, you'll want to skip the store-bought kind for good...and make more batches on other occasions besides! To prepare their cute confections, the CT kitchen staff shaped melted candies with cookie cutters. Then they piped on royal icing in all sorts of fun designs. Are you planning a Valentine's Day party, wedding shower or other event? Add a guest's name to each heart and use them as place cards...or dangle the treats from a festive tree centerpiece.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 candy hearts.
Number Of Ingredients 7
Steps:
- Candy hearts: Place heart-shaped cookie cutters on a piece of foil, leaving space above the top of each cookie cutter for placing the ribbon hanger later. Coat the foil and cutters with cooking spray., Cut the satin ribbon into six 6-in. lengths. Place the ends of one ribbon piece together to form a loop. Position the ribbon loop at the top of one cookie cutter so the ends are touching the foil and the loop drapes over the top of the cookie cutter. In the same way, position a ribbon loop on each remaining cookie cutter. Set aside., Unwrap the hard candies and place in the large resealable heavy-duty plastic bag. Crush the candies using a mallet or rolling pin. Transfer the candies to the large heavy skillet. Cook over medium heat until melted, stirring occasionally., Fill each prepared cookie cutter with the melted candy to a 1/4-in. thickness, covering the ends of each ribbon loop at the same time. Let stand for 1-2 minutes. Carefully remove the cutters. Let stand until set, about 1 hour., Royal icing: In a small bowl, combine the confectioners' sugar, water and meringue powder. Beat on high speed for 6-8 minutes or until thickened., Insert the pastry tip in one corner of pastry or plastic bag and cut a hole in the bag. Place the icing in the bag. Pipe the desired designs or Valentine phrases on each heart.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 1g protein.
VALENTINE HEART POPS
These sugar cookie lollipops embedded with candy hearts make the perfect edible Valentine. For a variation without candy centers, try our Valentine Sandwich Cookie Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32 pops (2 1/2 inches each)
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
- Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
- Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
- Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
- Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.
MERINGUE LOLLIPOP HEARTS
Swiss meringue pipes like a dream and makes an ideal base for heart-shaped meringue pops. Valentine's Day always makes me think of chocolate, so I nestle a few chocolate chips inside each pop for a tasty surprise.
Provided by Dan Langan
Categories dessert
Time 3h35m
Yield 12 pops
Number Of Ingredients 8
Steps:
- Trace six 3-inch heart shapes in two rows on a 12-by-18-inch sheet of parchment. Repeat with a second sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
- Combine the sugar and egg whites in a large heatproof bowl or the bowl of a stand mixer (make sure the bowl is very clean). Place an inch or two of water in the bottom of a medium saucepan and bring to a simmer. Place the bottom of the bowl over the simmering water, making sure the bowl does not touch the water. Whisk the egg whites and sugar together until the mixture becomes whiter, the sugar has dissolved and the mixture registers about 140 degrees F. This will take 3 to 4 minutes.
- Place the bowl in a stand mixer fitted with the whisk attachment. Add the vinegar and
- salt. Beat on medium-high speed until soft peaks form. Add the vanilla and continue beating until the mixture forms stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
- Transfer a third of the meringue to a small bowl to tint pink and a third to a separate small bowl to tint red. (Keep the remaining third white.) Add a small amount of gel food color to each bowl and whisk to incorporate. Transfer the meringue to piping bags with large tips; star tips and round tips work well.
- Place 2 racks towards the center of the oven. Preheat the oven to 200 degrees F. Pipe about 1 tablespoon of meringue into the center of each heart and spread a bit with a small spoon. Sprinkle a few chocolate chips over the meringue if using. Place a paper straw or lollipop stick into the center of each meringue. Use the meringue in the pastry bags to pipe stars, swirls and rosettes to fill in the heart shapes. Aim to make the meringue hearts about 1/2 to 3/4 inch thick. Top with sprinkles, sugar pearls or more chocolate chips if desired.
- Once piped, tap each baking sheet on the counter a couple of times. Place the pans on racks in the center of the oven and bake until the meringue is dried, about 2 hours (2 1/2 hours for thicker meringue); the appearance of the hearts won't change much as they bake. After 2 hours, turn off the oven and allow the meringues to cool inside the oven for 30 minutes. Remove from the oven and cool completely. Once the pans are cool to the touch, carefully lift the meringue pops off the pan by lifting the meringue gently (don't lift by the stick). Serve immediately or store up to 2 weeks in an airtight container.
VALENTINE'S LOLLIPOP HEARTS
I was looking for something fun to make for Valentine's Day gifts for my friends. I found this and am going to give it a try. I think that they sound easy and will turn out pretty.
Provided by mydesigirl
Categories Candy
Time 38m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer.
- Make only three or four lollipops at one time.
- Line a baking sheet with foil.
- Place desired cookie cutters on foil, at least 2 inches apart.
- Divide crushed candies evenly among cutters, approximately 1-1/2 to 2 tablespoons per lollipop.
- Candy layer should be 1/4 to 1/2 inch thick.
- Add small decorative candies or edible rose or other flower petals to crushed candies. (If using flower petals, make sure they are covered with a layer of the crushed candy.)
- Bake in a 350 degree F oven for 6 to 8 minutes or until candies are completely melted.
- Cool 30 seconds.
- Remove cookie cutters with tongs, allowing melted candy to spread slightly.
- Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy.
- If desired, press more small candies or flower petals into hot lollipops. Cool.
- Peel foil from lollipops. .
Nutrition Facts : Calories 112.6, Fat 0.1, Sodium 10.9, Carbohydrate 28, Sugar 18
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- Preheat oven to 350°F. For each pop, place a cookie cutter on top of a pop stick on a 5-inch piece of nonstick foil; position the stick where you want it to be in the lollipop. Carefully bring foil around the outside of the cutter and around the pop stick, folding foil to the shape of the cutter (do not fold foil down inside the cutter). Transfer to a small baking sheet. Remove cutter.
- Place the candies in the mold. Bake for 10 minutes or until candy is completely melted. Immediately sprinkle with desired decorative candies. Let cool completely and carefully remove foil.
VALENTINE LOLLIPOPS - WOMAN'S DAY
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Cuisine AmericanTotal Time 45 minsServings 6Calories 373 per serving
- Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated.
- Set lollipop sticks into position. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend.
- Bring mixture to a boil. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300ºF or hard-crack stage.
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