Adult Treats For Fall Parties!

SpicedAppleRumLollies

We love this idea for Fall parties like, tailgates and Halloween which happens to be a Saturday night this year!

Fall is here and with it comes cooler weather, costume parties, pumpkin and apple everything, and entertaining. Rather than offering the same old treats as last year, switch up your party fare and offer your guests a9781631061158_Cover_WebLarge unique sweet treat with a recipe from the new book Liquor Lollipops by Kristina Maury of LuxeLollies.com.  Check out the book for more fun and festive options for entertaining this year.
These Spiced Rum Cider lollipops are perfect for the adult guests at your Sunday Football gatherings, tailgates and Halloween (which falls on a Saturday night this year!)  Swap lollipop sticks for cinnamon sticks to create a alcohol-infused taste of fall that everyone will love. By using cinnamon sticks, plastic sticks, or wooden sticks the lollipops can double as drink stirrers. Stir the lollipop into warm rum to impart the taste of cinnamon, apples, and clove. These make a unique fall hostess gifts or party favors.

 

SPICED RUM CIDER LOLLIPOPS

Makes 8–15 lollipops • Prep Time: 15 minutes • Cook Time: 15 minutes • Cooling Time: 15 minutes

Ingredients

  • 1 bag cinnamon apple spice tea
  • ¼ cup (60mL) + 1 tablespoon (15 mL) dark rum, divided
  • Vegetable oil cooking spray (if using molds)
  • Lollipop sticks
  • Small handful whole cloves
  • 2 tablespoons (30mL) water
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons (245g) light corn syrup
  • Lollipop bags
  • Twist ties

Note: While whole cloves are edible, they are strong tasting, making them very undesirable to eat whole. Please discard them as you eat the candy.

1. In a small bowl, steep tea bag in ¼ cup (60mL) rum for 5 minutes. Discard the tea bag.

If using molds:

2. Lightly coat lollipop molds with cooking spray and place a few cloves in the cavities of each mold. Position the lollipop sticks in the grooves of the molds.

If not using molds:

2a. Place a silicone mat on a baking sheet. Position the lollipop sticks on the mat about 3 inches (76.2mm) apart so there is enough room between each lollipop. Place a few cloves above each stick where you intend to pour the candy syrup.

3. Combine ¼ cup (60mL) tea-infused rum, water, sugar, and corn syrup in a 1- or 2-quart saucepan. Place pan over medium heat to dissolve sugar. Use a wet pastry brush to “wash down” any sugar crystals that form on the side of the pan. Continue to cook the mixture without stirring until a candy thermometer registers 300 degrees.

4. Remove pan from the heat and carefully stir in remaining tablespoon (15mL) rum.

If using molds:

5a. Slowly pour mixture into prepared lollipop molds.

If not using molds:

5b. Let the mixture cool for about 2 minutes then, using a spoon, slowly pour over the cloves. Adjust the lollipop sticks as needed, being careful not to touch the hot candy (the sticks should be inserted about halfway into the lollipop).

6. Let cool completely until lollipops harden and are no longer hot (about 15 minutes). Remove the lollipops from the molds or the silicone mat and wrap.

 

 

 

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