close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Apricot Orange Lollypops

Ingredients
  • 14 dried apricots
  • 2 c sugar
  • 3/4 c light corn syrup
  • 1/2 c water
  • 1 ts orange extract
Instructions

Yield: 14 Lollypops. Press and stretch apricot halves to flatten and widen them as much as possible. Place them on tray in toaster oven or on pan in oven. Heat in slow oven (250 F) for 15 minutes. Cut 1 inch off the tops of 14 five-ounce unwaxed paper cups to use as molds. Rub shortening inside the rim of the cup. With tip of a small knife, cut a 1/8-inch opening parallel to the rim. Insert a flat wooden stick from the inside of the rim to the outside (This pushes the paper around the stick to the outside.) Place molds with rims down on oiled cookie sheet. Combine sugar, corn syrup and water in a 2-quart heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue to boil syrup until candy thermometer reads 300 F. (A teaspoonful of syrup will separate into hard, brittle threads when dropped in cold water.) Lover heat if syrup darkens. Remove from heat and let stand 1 minute. Stir in orange extract. Hold mold firmly against sheet; spoon or ladle about 1/8-inch syrup into each. Quickly press an apricot into the syrup in each cup and cover with another 1/8-inch of syrup. Cool. Carefully peel off paper molds. Store in single layer in airtight container.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo