With temperatures in the 50’s and 60’s, and bright blue skies, it is looking as though for the first time that I can ever remember, I might not have a white Christmas.  Now I would guess there are many folks that would welcome the thought of mild temperatures for the holidays, but to me it is devastating.  How can you have a Christmas without snow?  I knew that when I moved from the mountains to Denver, that there would be less cold and winter, which actually has been nice, but for the first time in the dozen years since I moved to town, none?

So me being me, determined to enjoy my holiday as always, even without cold and snow, I decided to try to bring a little winter into the kitchen.  Ice and snow is what is missing for me, and if I can’t have the real thing, well I can try to make some.

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Lollipops

Hard candies molded into colorful lollipops are a great treat for people of all ages.

Course Candy

Cuisine American, Holiday

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Ingredients

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 1½ teaspoon flavored extract or 4 – 5 drops LorAnn oils optional
• 3 - 4 drops Food coloring or Americolor soft Gel Paste optional
• Lollipop molds and sticks available at cake supply or craft stores

Instructions

• Prepare your molds by spraying them with non-stick cooking spray and inserting lollipop sticks into the molds.
• Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
• Allow to boil, without stirring, until candy reaches 300 degrees Fahrenheit (Hard crack stage).
• Once the candy reaches 300° F, remove it from heat. Allow it to sit until it stops bubbling completely (this allows the air bubbles to escape in order to produce a clear candy).
• Stir in the flavoring of your choice, and coloring if desired.
• Add some edible glitter to give the lollipops some added sparkle.
• Working quickly, spoon the candy into the mold cavities, making sure to cover the back of the stick.
• Caution: Serious burns can be caused from working with melted sugar. Use extreme caution! If sugar comes in contact with your skin, hold it immediately under cold running water.
• Allow to cool completely and remove from mold when hardened.
• Clean pans and utensils by soaking in very hot water. It may seem that you will never be able to use your pans and spoons again, but don’t worry, the hot water will melt all the sugar off.
• Store Lollipops individually wrapped, in an airtight container at room temperature for up to a month.   Candy bags are available at cake supply and craft stores.

Notes

This recipe makes approximately one dozen lollipops.  The number you yield will depend on the size of your molds.  Be sure to have enough molds to hold all of your melted sugar at once. 

I think that sometimes we all under-estimate the power of simple. We like to dazzle our families and friends with amazing and elaborate dishes and treats, showcasing our culinary abilities, especially this time of year. Our holiday baking lists sometimes overlook many of our favorite things for being too plain and boring, or get crossed off as something that everyone sees in the store. There is a reason that certain items appear on every shelf around Christmas. People love them and they sell. But things from the store are never as good as the ones made with the love that caring hands can deliver, and almond bark pretzels are one of these items. You have enough things on your plate that will require a lot of attention, so don’t eliminate some of everyone’s favorite treats because it seems as though they don’t require enough effort. Many times less is more, and simple is quite often pure delightful. Remember the brown paper packages tied up with strings………………I hear you singing!

Tip: Set up a “sprinkle station”. Place your sprinkles in a small bowl and then position a larger bowl next to it. Hold the dipped pretzel over the larger bowl and add sprinkles. The bowl will catch the ones that do not stick, and you can pour them back and use them again. 

These pretzels are always a hit at a cocktail party, and they also make a great gift that pretty much everyone loves. Dipped pretzels also make a great “filler” for holiday trays of goodies for those of you that have teachers or co-workers to think about.

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Almond Bark Pretzels

A combination of salty and sweet, this holiday classic is so simple to make, and always a hit.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 72 Pretzels

Ingredients

• almond bark
• pretzels
• sprinkles

Instructions

• Melt the almond bark in the top of a double boiler. You can also melt the almond bark in the microwave the same way you would temper chocolate if you prefer. If you do not have a double boiler, you can make your own by placing a stainless steel bowl on top of a sauce pan of water.
• Pour your pretzels into a bowl to make them easy to grab. Holding the ear of a pretzel dip it into the almond bark, shake off the extra, and add sprinkles. Place pretzel on a sheet of wax paper to set up.

Notes

You can make as many or as few as you like.  

Almond bark is not white chocolate. It is a vanilla flavored candy coating made from vegetable fats and contains no cocoa butter (fewer calories too). It is also extremely easy to work with compared to chocolate. Set up a "sprinkle station".

Place your sprinkles in a small bowl and then position a larger bowl next to it. Hold the dipped pretzel over the larger bowl and add sprinkles. The bowl will catch the ones that do not stick, and you can pour them back and use them again.