These creative homemade lollipop recipes will made the ghosts and goblins at your house scream with delight!
12 ounces white chocolate chips
1 1/2 tablespoons vegetable oil
Mini chocolate chips
Melt the white chocolate chips in double boiler or a glass bowl over simmering water, stirring occasionally. Remove the bowl from heat and mix in the vegetable oil. Drop one tablespoon of mixture onto waxed paper. Using the back of a spoon, quickly spread the melted chocolate into a ghost-like shape. You can use a greased cookie cutter or candy form if you prefer, or just do it freehand. Place a lollipop stick at the base of the “ghost” and spin it until it is coated in chocolate. Add chocolate chip eyes. Refrigerate until solid, then peel off of the waxed paper.
One 14-oz. bag caramel candy squares
1 small bag of orange candy melts
1 small bag of dark chocolate candy melts
A few Tootsie Rolls
Roll three packaged caramel squares into a ball using the warmth of your hands. Push a lollipop stick about halfway into the caramel ball. Use a lollipop stick to form the ball into a pumpkin shape, complete with ridges. Repeat until you’ve used all of the caramels. Warm the Tootsie Rolls in the microwave for a few seconds and cut them into quarters (more if you are using large Tootsie Rolls). Form each quarter into a stem shape. Melt 2-4 ounces of orange candy melts according to the directions on the package. Dip each caramel pumpkin into the melted candy. Let the excess candy coating drip off. Swirl and tap gently if needed. While the candy coating is still wet, attach a Tootsie Roll stem to the top of each pumpkin. Use a Styrofoam block to hold the pops upright — just jab the sticks into it — and place them in the freezer until the candy coating sets. In the meantime, melt 2 ounces of chocolate candy melts according to the directions on the package. Pour the melted chocolate into a squeeze bottle and pipe a jack-o’-lantern face onto each pumpkin. Freeze until set.
Cake pop sticks
1 chocolate cake, prepared
1 container chocolate frosting
1 small bag green candy melts
1 small bag dark chocolate candy melts
Cut the cake into cubes and place them in a large bowl. Use your hands to crumble the cake pieces into fine crumbs. Add in frosting a little at a time, using your hands to incorporate the frosting into the cake crumbs until cake is moist and can hold a ball shape, yet still slightly crumbly. Use small ice cream scoop to scoop out balls of the cake mixture. Roll each into a tight marshmallow-shaped cylinder and place them on a plate. Melt 2-4 ounces of green candy melts, following the directions on the package. Coat the tip of the lollipop sticks in melted candy and insert them about halfway into the cake forms. Place the pops in the freezer for about 20 minutes, still on the plate. Remove the cake pops from the freezer and carefully dip them into the melted candy until coated. Let the excess candy coating drip off, swirling and tapping gently if needed. Use a Styrofoam block to hold the pops upright — just jab the sticks into it — and place them in the freezer until the candy coating sets. Meanwhile, melt 2 ounces of chocolate candy melts according to the directions on the package. Pour the melted chocolate into a squeeze bottle and pipe a hair, eyes, a mouth and scars onto each pop. Freeze until set.