Chocolate Fish Lollipops Recipes

HOMEMADE SWEDISH FISH CANDY

Steps:

• Combine the dry ingredients. Stir the flavored and unflavored gelatin in a saucepan until well incorporated.
• Add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. The gelatin should clump up into a large, messy ball.
• Move the saucepan to the stove set heat to medium or medium-low heat. Stir the mixture until it has melted back into liquid form. Be sure to constantly stir the mixture so that it does not burn.
• As soon as the mixture has completely liquefied, remove it from the heat. Using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
• Put the filled mold into the freezer for about 15 minutes. This will freeze the mixture enough for you to easily remove the fish from their molds.
• Remove the Swedish fish and enjoy. Take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. If you wait too long, the fish will be harder to remove. Let the fish sit at room temperature for a little while to defrost, and then enjoy.

GRANDMA'S DIVINITY

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

CHOCOLATE COVERED FISH

Steps:

• Put chocolate chips in a microwave safe bowl.
• Microwave for one minute, stirring every 25 seconds. Do not let the mixture burn.
• Dip fish in chocolate mixture and coat well. Remove excess chocolate from fish.
• Put on a cookie sheet lined with wax paper and sprinkle with nonpareils if desired.
• Let cool about 30 minutes and ENJOY!

CHOCOLATE FISH LOLLIPOPS

Steps:

• Melt chocolate in a double boiler over simmering water stir in cereal. Fill each cavity of the mold three-fourths full. Press a lollipop stick into the chocolate top with a small amount of chocolate. Place in the freezer until firm, about 15 minutes. Remove from mold.© Copyright Reiman Publications, 1993-1997