The Botched Bakery is open sporadically. Sorry, we are unable to post our hours because we have no idea when we’re going to open our doors to another botched baking project. You just never know what’s going to happen. What shall we attempt this week? DIY Suckers!
The ingredients are simple, the instructions are simple and the taste should be great because I’m adding Jell-O. Easy peasy lemon squeezy.
- Parchment Paper
- Candy Thermometer
- Cooking Spray
- Lollipop Sticks
- 1/4c. Butter
- 1c. Granulated Sugar
- 1/3c. Corn Syrup
- Jell-O (any flavor)
- Lollipop Molds (of any kind)
- Lay two flat cookie sheets on your kitchen counter. Place a sheet of parchment paper on each pan and spray it with non-stick cooking spray. Lay the lollipop sticks in two rows on the cookie sheets, 1 ½ inches apart.
Melt the butter and granulated sugar in a heavy saucepan on medium heat. Add the corn syrup and stir until the sugar mixture comes to a boil.
- Stick the candy thermometer in the pan, but don’t let it touch the bottom. The mixture is finished cooking when the candy thermometer reaches 275 degrees F.
- Remove the pan from the stove. Pour a large box of Jell-O into the pan of cooked butter and sugar. Stir until the Jell-O is completely mixed in.
Pour the hot Jell-O mix over the lollipop sticks until each of the lollipops are as big or small as you want. You can also use small, disposable cups as molds for your lollipops. Fill ¼ inch of each cup with liquid candy, place a sucker stick in the middle and wait for the candy to harden.
- Let the Jell-O pops harden and cool completely before you eat or store them.
I try to follow the instructions exactly because I just don’t do well when I go out on my own. I’m super-excited about these because I can make them and look like Martha Stewart when people come over.
I’ve got everything ready and in order.
Bring it all to a boil.
Everything smells like butter. I’m sure this is fine. I put in the candy thermometer and it hasn’t reached the correct temp. Keep boiling.
Oh dear. We’re losing control. The thermometer isn’t reaching the right temperature and my butter is now browning! I’ve run into this problem with Rice Krispy treats once. Yes, you read that right “Problem with Rice Krispy treats.” I swear I’ve got a piece of my brain missing. It’s the one that connects logic with cooking.
I’m taking this off the stove and adding my Jell-O because I don’t want it to turn to coal.
Ahhhh yeahhhh! Note to self (and you): Jello makes everything look better.
Tips: use a saucepan and let the Jell-O warm until it’s completely smooth. I thought I was close to burning the house down but perhaps if I would have been using another pan, it would have been different. Who am I kidding? I have no clue what I’m doing. It looks good so far, right?
On to the next, I have all my lollipop molds prepped and ready for the candy.
I’m going to have the cutest little fruit suckers! I added the sticks before pouring. This has been something I’ll do again. It’s quite simple.
Now pour into the molds. The candy mixture is really thick. You can always go back and flatten or scrape the top.
Okay, what in the eff just happened? Don’t give me a butter knife because mutilation immediately follows. Hopefully the backs can be fixed but the fronts look good.
Now that I’ve poured into one tray, I have a bit more I can pour into the second tray.
PLOP! This came out of the pan in one piece that weighs about 20 pounds. See the sticks on the left? They about made a run for it. Timberrrrrrrrrr! What is going on?
Waiting for the fruits to cool…
Pulling them out of the mold.
And there you have it:
What a gorgeous collection of fruit. We’ve got a pear, a banana, an apple, a strawberry and a pineapple. Perfection!
Anyone want a taste?
Bless my heart.