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    Croissant Bread Pudding with Chocolate Sauce

    Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s everything you love about croissants and chocolate, in one decadent dish.

    This Croissant Bread Pudding has recently become a favorite of mine, and a dish you can invite to any meal. Overnight guests? Prep it the night before, and bake it in the morning for a welcoming breakfast or brunch. Or, serve it after dinner with plenty of chocolate sauce for dessert. It’s the ultimate low-lift comfort food. And it’s even better sprinkled with a bite of fresh chopped strawberries.

    Purchase some mini croissants.
    Begin with mini croissants, also called ‘cocktail’ croissants, found in the deli section at your local grocery store. Large croissants will work too, if that’s what you have on hand (this recipe is a good way to salvage stale croissants). However, the minis arrange neatly in an even layer, in a 13×9 dish. You could leave them whole, but I like cutting them into thirds. This helps the custard to flow around each piece of bread and thoroughly soaks them with the creamy mixture.

    Break out the hand mixer.
    Eggs, butter, sugar, and heavy cream are the base for the rich custard. Combine them with a hand mixer in a big bowl. Then, pour it over the arranged croissants. Some buttery bits will float on top, and that’s perfectly fine. As the bread pudding bakes, the butter melts and bastes all those croissants.

    Bake at 350°F for about 45 minutes. Then, remove the pan from the oven and let cool slightly. You could stop right here, and enjoy this warm on its own, or with a drizzle of maple syrup. But if you’re looking for something extra-special, then try my easy chocolate sauce recipe. It’s almost too easy!

    Make the chocolate sauce.
    Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup evaporated milk in a microwave-safe bowl. Then, heat the mixture in the microwave for 1-2 minutes, until it bubbles. Next, allow the mixture stand for a couple of minutes then whisk the two ingredients together.

    After the mixture is whisked smooth, add 2 tablespoons salted butter. Whisk again until smooth. And that’s it! Pour the sauce into a small pitcher and serve on the side, or go ahead and drizzle a little over the bread pudding if the spirit moves you.
    I should note that this sauce is not thick. It’s more the consistency of maple syrup, and it soaks into the bread pudding much like hot maple syrup would.

    I couldn’t resist adding some chopped strawberries on top. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

    Additionally, and for the sake of exploring every option, we lightly sprinkled on some powdered sugar. It doesn’t make much difference in flavor, but it sure does look pretty. With Mother’s Day in just a couple of weeks, I can’t help but think it would be the perfect easy brunch dish to add to your menu.
    Related recipe: Smoked Mozzarella Bread Pudding

    Croissant Bread Pudding with Chocolate Sauce

    Heather Baird

    Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert. You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini ‘cocktail’ croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It’s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

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    Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 8

    Equipment13×9 inch baking dishHand mixer
    Ingredients  Croissant bread pudding16 oz. mini croissants1/2 cup unsalted butter at room temperature1 cup sugar1 teaspoon vanilla extract5 large eggs at room temperature2 cups whole milk at room temperature1/2 cup heavy cream at room temperatureQuick chocolate sauce and toppings1 cup semisweet chocolate chips3/4 cup evaporated milk2 tablespoons unsalted butter1 cup chopped strawberries optional
    Instructions Croissant bread puddingPreheat the oven to 350°F. Butter a 13×9 inch baking dish.Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.Quick chocolate sauceCombine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave). Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.
    NotesThe chocolate sauce can be made on the stove top. Combine the chips and milk in a saucepan and bring to a bubble. Whisk together until smooth then finish by stirring in the butter. Sometimes evaporated milk is confused for sweetened condensed milk.
    Be sure to get the right canned milk! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

    Keyword bread pudding, breakfast bake, breakfast casserole, chopped strawberries, croissant bread pudding, croissant casserole, croissants, custard, orange chocolate sauce

    This recipe was adapted from Michael Chiarello’s Chocolate Croissant Bread Pudding.

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Strawberry Lemon Layer Cake

    This Strawberry Lemon Layer Cake is bright, zesty, and totally spring-appropriate! Alternating lemon and strawberry sponge cakes are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.

    Mother’s Day is on the horizon, and my friends at Sconza Chocolates asked if I’d whip up a confection worthy of the occasion. The holiday coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco stores during the months of April and May. I was delighted to say yes! Everything Sconza makes is superlative, but those creamy lemon candies with crunchy almond centers are my all-time favorite.
    I filled this cake with bright flavors and colors inside and out. Piped buttercream roses bloom on top with Lemoncello Chocolate Almond centers. (You can never go wrong with flowers for mom!)

    Strawberry Lemon Layer Cake

    Make the batter.
    Begin this cake with my favorite White Almond Sour Cream Cake batter. It’s halved and then flavored with lemon and strawberry Jello dissolved in hot water. This not only gives the cakes bold flavor, but also vibrant color! It’s also nice that flavored gelatins can be found at grocery stores everywhere, and you won’t have to order or track down specialty flavorings. (I’ve discovered that no one nearby carries my favorite strawberry extract!) Bake the batters in 6-inch cake pans, which will yield a small yet tall and stately cake. However, you could use two 9-inch cake pans for a double layer cake.

    Build the cake.
    To assemble the layers, begin with a strawberry cake. Then, top it with an even layer of American buttercream (a.k.a. confectioners’ sugar buttercream). Next, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a food processor to crush the candies fine – it will make short work of the task.

    Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Finally, end with a lemon cake layer on top.

    Frost the cake.
    This cake benefits from a crumb coat. Little cake crumbs and candy pieces on the outside of the cake need a base layer of frosting to hold them in place. So, cover the top and sides in a thin layer of buttercream and then refrigerate until firm. Then cover it in a second, thicker layer of buttercream and smooth it evenly using a bench scraper or cake smoother.
    Whip up another batch of American buttercream, this time stiff consistency, for the decors. This batch needs to be thicker in order for the piped details to hold their shape. Just add a little more confectioners’ sugar to the base recipe. The swags are very simply piped using a #3 decorator piping tip. As for the flowers, you can see my rose piping video tutorial at this link.

    Pipe the roses.
    Sconza candies are a food stylist’s dream, because each one looks perfect right out of the bag. I just knew they’d make a beautiful center for piped flowers. And, they are inherently bud-shaped! Here’s how to pipe them, from start to finish.

    First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded end of a Lemoncello Chocolate Almond into the frosting (pointed end to the sky).
    Then, using a petal decorator tip, pipe layers of pink petals that overlap the candy.
    Pipe on more layers of petals until you reach the desired fullness. (I kept these small, but you could go larger!)
    Slide the flower off of the nail and transfer them to a baking sheet. Repeat the process until you have a baking sheet full of flowers. Then transfer them to the refrigerator to firm.

    After the roses firm, peel them away from their parchment squares and arrange them on top of the cake to one side. Then, pipe a few leaves between the roses to fill in any gaps. (You can find all of the decorator tip numbers and sizes I use in the recipe card.)

    Add some bling!
    Ever a gilder of lilies (or in this case, roses!) I couldn’t resist adding a little shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, where the swags meet.

    The white almond sour cream cake layers take on color so well, and the flavors really shine through. Both the lemon and strawberry flavors are more creamy than tart. Altogether this cake is tender and moist, yet has a surprise lemon candy crunch throughout.

    Be sure to grab a bag of Lemoncello Chocolate Almonds at your local Costco while they last! They’re great all on their own, and they’re an excellent addition to this cake.

    Strawberry Lemon Layer Cake

    Heather Baird

    Strawberry Lemon Layer Cake is bright, zesty, springy, and totally appropriate for any happy occasion. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and filled with Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco stores during the months of April and May. Or, you can order them online. See the blog post for shopping links.

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    Prep Time 2 hrsCook Time 25 mins2 hours resting time 1 hrTotal Time 3 hrs 25 mins

    Course DessertCuisine American

    Servings 10

    Ingredients  Strawberry and lemon sour cream cake layers1 small box strawberry gelatin 3 oz.1 small box lemon gelatin 3 oz.1 cup boiling water divided1 box white cake mix 16.25 oz.1 cup all-purpose flour1 cup granulated sugar1/4 teaspoon fine grain salt1 cup sour cream1/4 cup vegetable oil I like sunflower oil3 large eggs1/2 teaspoon almond extractAmerican buttercream and filling2 cups unsalted butter at room temperature8 cups confectioners’ sugar1 tablespoon vanilla extractMilk or cream as needed2/3 cup Sconza Lemoncello Chocolate AlmondsStiff American buttercream and decors
    Instructions Cake layersPlace the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes. Do not allow the gelatin to begin setting. If it starts to gel, re-heat it in the microwave until liquid.Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined. The batter will be thick. Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin. Mix well until combined.Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. They should spring back in their centers when pressed. Let cool in the pans 5 minutes, then turn the cakes out onto wire racks to cool completely. When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.American buttercream and fillingIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1-2 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy. The consistency should be billowy and easy to spread. Cover the bowl with a damp towel so it doesn’t dry out.In a food processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds until fine. Set aside.Begin building the cake with a strawberry cake layer placed on a cake board or serving plate. Fill with a generous 1/2 cup buttercream. Using a spoon, spoon over 1/3 of the chopped Sconza candies. Top with a lemon cake layer. Repeat the frosting and candy-sprinkling. Top with a strawberry cake layer. Repeat the frosting and candy-sprinkling once more. Top with the lemon cake layer. Cover the cake with a thin layer of buttercream (crumb coat) and refrigerate until firm, about 5 minutes. Frost the entire cake with a generous covering of buttercream and smooth evenly using a bench scraper or cake smoother. Refrigerate until the buttercream firms, 20 minutes.Stiff American buttercream and décorsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is stiff piping consistency (it should hold on a spatula turned upside-down). Beat until well combined. Cover the bowl with a damp towel so the buttercream doesn’t crust.Remove 1/3 cup of the white frosting to a small bowl and cover with a damp towel; set aside.Remove 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 round tip.Divide the remaining frosting into three bowls and tint one bowl using 1/4 teaspoon of neon pink gel food color and 1 small drop of the red food color (this combination matches the strawberry cake layers). Food color brands differ in intensity, so add more if needed but keep in mind that colors will intensify as the buttercream crusts. Mix until a consistent color is achieved and transfer to a piping bag fitted with Wilton #104 petal decorator tip.Tint another bowl with 1/4 to 1/2 teaspoon neon yellow food color. Mix well and transfer to a piping bag fitted with Wilton #104 decorator tip.Tint the last bowl with the green gel food color and transfer to a piping bag fitted with Wilton #352 decorator piping tip.Measure the circumference of the cake and divide by 8. With a toothpick, lightly mark the placement of where the swags will meet in the buttercream. Pipe eight swags around the top edge of the cake using the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.For the roses, and using the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment square onto the flower nail. In the center of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond in the center of the mound so that the pointed end stands upright. Next, with the slim end of the petal tip pointing up, pipe four petals around the candy so that it overlaps slightly. Pipe more frosting petals around the candy center until a full rose shape is achieved. Slide the parchment with the rose on it, off of the frosting nail carefully and place it on a baking sheet (9×13 works fine). Repeat this process of making roses using the yellow buttercream also. Vary sizes so that you have some large flowers and some small. Transfer all of the flowers to the baking sheet and refrigerate until firm, about 15 minutes.Using the reserved white buttercream in the bowl, dollop a half moon shape on top of one side of the cake with a spoon. Remove the set buttercream flowers from the refrigerator. Gently peel them from their parchment squares and arrange them on top of the half-moon shape on top of the cake. Place extra Sconza Lemoncello Chocolate Almonds around the flowers to fill in gaps. Use the bag of green icing fitted with the #352 leaf tip to pipe leaves into any empty spaces, or to embellish the flowers. Refrigerate until set, about 10 minutes.Brush the edible gold paint onto the swags using the fine –tipped art brush. Carefully add three gold sugar pearls in a vertical line where the swags meet. Do this by gently pushing them into the buttercream.Store the cake in the refrigerator. Bring to room temperature before serving.

    Keyword american buttercream, lemon cake donuts, Mother’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake mix, Strawberry Lemon Cake

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Lemon Curd Recipe

    My Lemon Curd is a delicious homemade recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Perfect to use in baked goods, as well as a spread on biscuits or pancakes! 

    Table of Contents

    My Homemade Lemon Curd Recipe Is Easy And Delicious!
    If there’s one thing that can brighten up any dessert or breakfast spread, it’s the tangy citrus sweetness of homemade lemon curd. With its silky texture and vibrant flavor, lemon curd is a versatile treat that can be used as a filling for cakes, a topping for pancakes, a spread for scones, or simply enjoyed on its own by the spoonful…which I am definitely guilty of!
    I love a lemon recipe, which is tough in my house, because I am the only one. I have tons of lemon recipes here on my site that I adore, but have to share with friends and family just to get them out of my house…otherwise I’ll eat them all! Regardless of that I won’t ever stop making them because I know you love them too! SO today we’re making Homemade Lemon Curd, and I’ve learned some tips and tricks that I’m excited to share with you.
    What Is Lemon Curd?
    It is a creamy, citrus-based sweet spread or filling. Think of it a lot like a jam or jelly, but perfectly smooth, almost like the filling of a lemon meringue pie. The process of making lemon curd involves cooking the lemon juice, zest, sugar, and eggs together until thickened to create a luscious and velvety consistency. The addition of butter make sit rich and silky, make it a true sweet treat. How you use is it totally up to you, but I especially love spreading it in cakes along with buttercream. The two paired together is outrageous. 
    Only 5 Ingredients Needed!
    The ingredient list is simple: lemons, granulated sugar, unsalted butter, eggs, and salt. Beyond fresh lemons you most likely have all the other ingredients in your kitchen right now! And don’t skip using fresh lemon juice…the bottled juice is fine in a pinch for recipes, but fresh is best for this recipe. 
    TIP: Make sure all your ingredients are at room temperature! Everything will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

    Special Tools:
    There is nothing out of the ordinary needed for to make this recipe, but having the proper equipment is always a key to success. Nothing on this list is necessary to make this recipe, they are all just helpful tools!

    Zester. A zester is a very common kitchen tool, and if you don’t have one, I highly recommend it. They are inexpensive and perfect for grating zest from citrus fruits as well as Parmesan cheese! If you don’t have one, use any fine grater you have. 
    Lemon Squeezer. This is TOTALLY optional, but I will say that once i bought one I can’t imagine not having it. I use my squeezer WAY more than I thought I would. It makes squeezing lemons/limes/small oranges SO easy and gets out way more juice from the fruit than I ever got out by hand. Plus is catches all the seeds!
    Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I recommend (if possible) not using a metal saucepan for lemon curd. You can and it will be fine…I do from time to time (as you see in my pictures). But using a metal pan can sometimes give your lemon curd a metallic flavor as the citrus reacts to the metal. I’ll hit on this a little later, but it’s just a tip to note. 
    Silicone whisk. Like I said above, metal can react with the citrus, so use a silicone whisk if you have one. 
    Strainer. If you want impossibly smooth lemon curd, go ahead and strain it!

    How to Make Lemon Curd:
    Prep: In a small saucepan/Dutch oven over medium heat, whisk your eggs, sugar, salt, and lemon juice together until combined.

    Cook: Add in the butter and lemon juice and cook the mixture at medium-low heat until it’s thickened. You will need to whisk it consistently, so don’t leave it alone! This step will take 10-ish minutes. But you will know when it starts to thicken, and an easy test is to see if the curd coats the back of a spoon, a lot like syrup would.  If not cook a little longer.

    Chill: Transfer the curd to a small glass bowl. If you are choosing to strain it, this is when you would do that. Allow the curd to cool at room temperature for 15 minutes or so, and then press a piece of plastic wrap gently into the top and pop it into the fridge until completely chilled. The custard texture will continue to thicken as it chills.

    Why Does My Lemon Curd Taste Metallic?
    The use of uncoated aluminum cookware/utensils is probably the culprit. Lemon juice is highly acidic and can react with uncoated aluminum cookware, leading to a metallic taste in the lemon curd. To avoid this, use cookware that is coated or made of non-reactive materials, for example a silicone whisk and a ceramic coated Dutch oven are easy alternatives. 
    TIP: If you don’t have a ceramic coated pot you can use a double boiler. Place a heat-safe glass bowl on top of a bowl of simmering water and whisk until thickened.
    What to Do If Your Curd Won’t Thicken 
    If you’re lemon curd isn’t thickening, there are a few reasons that are possible:

    Not enough cooking time. Continue cooking and whisking the lemon curd…it will eventually thicken!
    The ratio of eggs, sugar, butter, and lemon juice in the recipe is crucial for the proper thickening of lemon curd. We have all mis-measured in the past, even when you think you are being the most careful…just double check you didn’t use extra large eggs, or too much juice!
    The heat is too high or too low: Cooking lemon curd at too high or too low heat can affect its thickening. If the heat is too high, the eggs can scramble too quickly, resulting in a curd that won’t thicken properly. If the heat is too low, the curd may take longer to thicken or not thicken at all. Make sure to cook the lemon curd over low to medium heat as per the recipe instructions.

    Why Strain Your Lemon Curd?
    This is an optional step that helps ensure a smooth and velvety texture, free of any lumps or bits of cooked egg. Here’s how:

    Place a fine mesh sieve or strainer over a glass bowl. 
    Once your lemon curd is cooked and thickened, remove it from the heat and carefully pour it through the strainer. Any lumps or bits of zest will catch in the strainer. 
    Discard any bits the strainer caught!

    Ways to Use Lemon Curd:

    As a Spread: It is commonly used as a spread on toast, English muffins, scones, biscuits, or pancakes. For breakfast try mixing it into yogurt, on French Toast, or as a filling in crepes!
    In Desserts: It can be used as a filling in pies, tarts, or cakes. It can also be used as a layer in parfaits, trifles, or cakes.
    As a Dip or Sauce: Lemon curd can be used as a dip for fruits, cookies, or even savory items like chicken tenders. It can also be used as a sauce drizzled over desserts, such as cheesecake, ice cream, or pavlova. 
    In Baking: It can be used as an ingredient in baking recipes to add a zesty flavor. It can be used in cakes, cupcakes, cookies, or bars to add a tangy kick. It can also be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
    In Cocktails or Beverages: It can be stirred into cocktails or mixed with sparkling water, lemonade, or tea to create a refreshing and citrusy beverage.
    As a Gift: It can be jarred and gifted to friends, family, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

    Recipes To Use Lemon Curd In:

    Storing or Freezing Your Lemon Curd 

    In the Refrigerator: It will keep in the refrigerator airtight for up to 10 days. You can remove the plastic wrap that you pressed into the curd when it is chilled and transfer to jars with lids if desired. Once it is chilled a skin will not form.
    To Freeze: Transfer the lemon curd into a freezer safe/airtight container for up to 30 days for best freshness. When you’re ready to use the frozen lemon curd, transfer it to the refrigerator and let it thaw overnight. Avoid thawing lemon curd at room temperature or using the microwave, as this can cause the curd to become too runny. Once thawed, give the lemon curd a gentle stir to restore its smooth texture. If needed, you can also whisk it lightly to bring back its creamy consistency.

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    Lemon Curd Recipe

    Author: Shelly

    Prep Time: 5 minutes

    Chill Time: 2 hours

    Cook Time: 10 minutes

    Total Time: 2 hours 15 minutes

    Yield: 2 cups 1x

    Category: Condiment

    Method: Stove Top

    Cuisine: American

    Description

    Homemade Lemon Curd is very easy to make and so delicious used in baking recipes, or spread on a piece of toast!

    Ingredients

    Scale
    1x2x3x

    3 large eggs
    1 1/4 cups granulated sugar
    1/2 teaspoon kosher salt
    2/3 cup lemon juice (3 to 4 medium lemons)
    1/2 cup butter, cut into slices at room temperature
    1 tablespoon lemon zest

    Instructions

    In a small saucepan (*see tip) over medium heat, whisk together the eggs, sugar, salt, and lemon juice until smooth. 
    Add in the butter and lemon zest and continue cooking until the mixture is thickened enough to coat the back of a spoon, whisking constantly, about 10 minutes. *See note
    Transfer the lemon curd to a small glass bowl and allow it to cool at room temperature for 15 minutes. Use a strainer or sieve when pouring into the bowl if you notice the curd has any lumps. 
    Press plastic wrap to the surface of the curd to prevent a skin from forming, and then and refrigerate until completely chilled. (see Tip#2)

    Notes

    *Tip #1 – I like to use a small ceramic coated Dutch oven (like a Le Creuset) to cook my lemon curd to avoid a metallic taste that can happen when using a metal saucepan. The lemon juice can react to the metal when it’s hot giving the lemon curd that metal taste. Additionally a metal whisk can cause this to happen as well, so swap that out for a silicone whisk. 
    *Tip #2 – Once the lemon curd is completely chilled you can remove the plastic wrap pressed into the top and transfer the curd to jars with lids if you prefer.
    Store airtight in your refrigerator for up to 10 days in a glass container.
    Freeze airtight for up to 30 days.

    Keywords: cookies and cups, lemon curd, lemons, lemon zest

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  • in Recipes

    Zebra Layer Cake

    Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!

    It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
    More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.

    Party animals!
    This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.

    Make the vanilla batter.
    Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!

    Make the chocolate batter.
    Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.

    Mix in some sprinkles!
    Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.

    Layer the batters together.
    Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.

    Bake and level.
    Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!

    Swiss meringue buttercream.
    Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.

    Ganache drip.
    I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.

    Add a party mascot!
    How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.

    Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!

    One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.

    The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!

    One more thing – I’d love for you to fill out this super-quick poll! What would you like to see more of on Sprinkle Bakes? The form will ask for your email address to submit your answer. We never share or sell your information. If you’re already subscribed to updates, you won’t be re-subscribed by submitting your email address. Thanks so much!

    Zebra Layer Cake

    Heather Baird

    Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins

    Course DessertCuisine American

    Servings 12

    Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
    Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
    NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes. 

    Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake

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  • in Recipes

    Strawberry-Pecan Bread with Strawberry-Pecan Butter

    There is no better way to celebrate National Pecan Month than with Schermer Pecans and this delicious, bright Strawberry-Pecan Bread with Strawberry-Pecan Butter! With spring finally here, this recipe is the perfect way to kick off the season. The soft, buttery crumb is studded with a beautiful light pink from the sweet, bright strawberries, while […] LEGGI TUTTO

  • in Recipes

    Candy Easter Egg (Breakable Bash Egg)

    This Candy Easter Egg holds a sweet surprise inside! Crack open its edible shell to find more candy to share and enjoy!

    It’s been a while since I’ve made something just for fun, and what could be more fun than a giant speckled Candy Easter Egg? With the holiday coming up, I wanted to make something super cute that I could share with my family after our Easter dinner. Kids will adore this, but adults love it too.
    This breakable candy Easter egg (also called a Piñata Egg or Bash Egg) is just as fun as opening an Easter basket. Fill it with small candies and little toys. It’s easy to customize to the recipient.

    Silicone mold
    You can’t make a giant Easter egg without an egg shell mold! This 3D Silicone Egg Mold is what I used. It creates an egg a little more than 7″ tall. And it even comes with a little wooden mallet for breaking the assembled egg (which I misplaced immediately after opening the package and never found again, le sigh). Each shell mold has a foot on the underside so they don’t wobble around and become misshapen as the candy sets.

    For the speckle.
    Grab a stiff bristle paint brush (new, unused, and kitchen-dedicated) 1 tablespoon of mini semisweet chips and 1 teaspoon of vegetable oil. I used sunflower oil because it’s what I prefer nowadays in all my baking and sweets. Melt the semisweet chips with the oil in the microwave. The oil loosens the chocolate’s texture to become more fluid. This is the perfect consistency for creating speckles and splatters.
    Next, dip the paint brush in the chocolate and use a finger to flick the end of the brush towards the molds. This creates speckling. Then, dip the paint brush in the chocolate again, loading it well, and fling the chocolate onto the molds. This creates a paint splatter effect. Whisk the molds away to the freezer to chill for about 10 minutes, or until totally set.

    For the shells.
    One 12 oz. bag of meltable candy wafers is a little more than you’ll need to make one assembled egg. However, I recommend melting the entire bag in case you need a little extra for spackling thin spots in the shells. Melt the candy in a microwave-safe bowl in the microwave at 30 second to 1 minute intervals.
    Stir well between heating intervals, and use the residual heat from the bowl to do most of the melting of the wafers as you stir. This is key to not overheat the candy. Let the candy cool a little before you pour it into the molds. It should be warm to the touch (not hot!) yet still pourable.

    Gently spread the candy into the mold using a small spatula. Whisk the molds away, once again, to the freezer to set about 20 minutes or until the candy is completely hardened.

    Test results.
    I made three different eggs which turned out to be like snowflakes – no two alike! Ha. It was a learning process, but I really love how each one turned out.
    Attempt 1: For a marbled look pour hot melted candy into the molds and turn them to swirl the candy over the cavity surfaces (see video for action). I did this with the blue shells, and the chocolate speckling was not preserved. Instead, it created marbling – which I like! But it wasn’t exactly what I was going for.
    Attempt 2: For a marbled and speckled appearance, use a mini spatula to partially spread warm candy into the mold, then use the swirl technique to finish covering the cavity. The result is speckling and marbling – which I also like! However, I wanted to try again.
    Attempt 3: For a strictly speckled appearance, use a mini spatula to gently spread warm candy into the mold. Again, you can see this action in the video at the end of this blog post. It preserves all the semisweet chocolate speckling and spatter marks. Now this is what I was going for!

    Unmold the egg shells.
    This is the fun part! Gently peel away the silicone molds to reveal the beautiful speckled candy eggshells. If you’re looking to simplify things, you can skip the speckling and mold the candy without it. This will give you the appearance of a giant dyed Easter egg – still very cute! (Although I am partial to the speckling.)

    Candy!
    Easter candy is the prettiest of all candies, I think. Gather your favorite and most colorful small candies for filling the egg shell. Include little toys, foil-wrapped chocolates, sprinkles, malted milk eggs, jelly beans – whatever will comfortably fit inside. Pile the candy up in the center.

    Join the shells.
    In a small nonstick pan, over low heat, gently melt the edges of an egg shell (see the video for action). The melted candy will join the shells together. Let this stand at room temperature until set. This won’t take long at all, if your room temperature stays around 69-72F. Otherwise you can transfer the egg to the refrigerator to speed setting.

    Add some brightly colored grosgrain ribbon to make the eggs egg-stra cute! (Haha. I couldn’t help myself.)

    As I mentioned before, the silicone mold comes with a little wooden mallet which you can give with the egg if you’re giving it as a gift. I lost mine immediately upon opening the package. And I’m having my own Easter egg hunt looking for it (note: I have a puppy that likes to carry things away). However, I used a wooden dough tamper (as seen in the video) that worked just fine.
    Of course, if you don’t have time to make your own Piñata Egg at home, you can purchase one online, complete with wooden mallet, although they can get pretty pricey.

    This is such a fun interactive treat with real piñata appeal! Except this one is totally edible with its candy shell. This was so fun to make, I’ll probably put a few more together for gifts. It’s an easy edible craft that requires little kitchen time.
    Happy Spring!

    Related recipe: Edible Paper Mache Easter Egg Piñata

    Candy Easter Egg (Breakable Bash Candy Egg)

    Crack open this Candy Easter Egg for a surprise inside! This breakable/bash egg is more fun than opening an Easter basket (if you ask me). The shells are easily made using a silicone mold and your color choice of candy melting wafers. Use my chocolate spatter technique for speckling the egg shells, or you can skip that step for simpler plain egg shells.
    You’ll need about 1 1/2 – 2 cups of small candies to fill the egg. I used foil-wrapped eggs, malted milk eggs, jelly beans, marshmallows, gummy bunnies, sprinkles, small Lindt hollow Easter chicks and lambs, sprinkles and other small hard candies. Choosing the candies is half the fun!

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minsCook Time 3 mins1 hour resting/setting time 1 hrTotal Time 1 hr 33 mins

    Course DessertCuisine American

    Servings 1 egg

    Ingredients US CustomaryMetric 1 tablespoon mini chocolate chips1 teaspoon vegetable oil I use sunflower oil12 oz. candy melting wafers your color choice2 cups assorted small candies such as jellybeans or malted milk eggs
    Instructions In a small microwave-safe bowl, combine the semisweet chips and oil. Heat at 100% power in the microwave at 30 second intervals, until the mixture is melted and can be stirred smooth. (About 45 seconds to 1 minute total.) Set aside to let cool slightly.Place the silicone molds on a large baking sheet. Make room in your freezer to accommodate the sheet with molds on it.Dip the stiff bristle paint brush into the chocolate and flick the bristles of the brush with a finger into the cavities of the shell molds. Do this repeatedly for speckling. For spattering, load the paint brush with the chocolate mixture and use flinging motions to splatter the shell cavities with the chocolate. Place the molds in the freezer to set the chocolate.Meanwhile, melt the candy wafers in a large microwave-safe bowl at 100% power in the microwave. Heat in 30 second to 1-minute increments, stirring the candy well between heating intervals. Be sure to stir well using the residual heat from the bowl to do most of the melting. This will help avoid overheating the candy. When the candy is smooth, let it cool slightly. It should not be hot to the touch, rather it should be warm yet still pourable.Remove the molds from the freezer and immediately divide about 3/4 of the candy between the two spattered shells. Use the mini spatula to gently spread the candy up the sides of the mold. Be sure to spread the candy all the way to the top edges where the two shells with meet to form the whole egg.Transfer the molds to the freezer to set, about 20 minutes, or until the candy is extremely firm/hard to touch. Examine the set candy in the molds to make sure there are not weak or thin spots in the shells. If you see this, re-heat the remaining candy until smooth and gently spatula melted candy over the thin areas. Freeze again until solid.When the shells are solid, peel away the silicone mold away from the candy to reveal beautiful speckled egg shell halves.Have the assorted candies ready to hand. Also have some paper towels at the ready.Place a nonstick pan over low heat. Place an egg shell half edges-down in the pan for 1-3 seconds, or until the edges melt evenly. Remove quickly and place on a serving plate. Wipe the pan clean with a paper towel. Add the assorted candies, sprinkles, toys, etc, and pile them high in the center of the egg shell, avoiding the melted edges. Melt the edges of the second shell in the same way as the first, then top the filled shell with the second shell, meeting the melted edges together. Hold for 30 seconds to 1 minute until firm. Allow the egg to stand until the candy is well set.Wrap the egg with a ribbon and bow using the grosgrain ribbon. Present to a lucky recipient along with a small wooden mallet for breaking, or include cracking instructions.
    NotesConsider including some confetti sprinkles and jimmies in your egg. They don’t take up a lot of room and they provide an edible confetti effect when the egg is broken!
    The inclusions are only limited to your imagination, and the size of the egg of course. Little toys, Easter figurines, small plastic eggs, and other non-edibles can also be included.

    Keyword bash egg, breakable candy egg, candy easter egg, candy melting wafers, easter basket candy, easter dessert, pinata egg, semisweet chips, silicone egg mold

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Honey Lollipops (on Honey Wands!)

    This recipe for Honey Lollipops uses honey dippers in place of ordinary lollipop sticks. They work double duty as sweet treats and a keepsake favors for weddings, baby showers, and more!

    I first had the idea for these honey wand lollipops last Christmas, but months later, I’m just getting around to making them. I’d planned to give them as stocking stuffers, but I think they’re even more appropriate for spring. And especially summer when honey is abundantly flowing.
    DIY brides (or perhaps a crafty member of their entourage) may find this an easy and inexpensive wedding favor. They’d also be so cute for a bee-themed baby shower (see my Bee-licious party for HGTV.com right here). I will most likely use this batch on my dining room table, to spruce up place settings and to give dinner guests a take-home treat.

    Choose your honey.
    Start with your favorite honey. Clover honey, wildflower honey, orange blossom honey – the options are endless! If you ask me, the best honey is the free kind, and the honey I’m using was gifted from a bee keeper friend of the family. You’ll need just 1/2 cup for a batch.

    How to cook honey into hard candy.
    Stir together the honey, light corn syrup, granulated sugar, and water in a large saucepan. To those who recoiled at the mention of corn syrup in this recipe – I am aware that everyone is supposed to detest the stuff. However, it is not high fructose corn syrup. It’s just regular corn syrup that confectioners and pastry chefs use in moderation. (If you’re interested, read Food52’s article Why Corn Syrup Isn’t Evil.) In this recipe it prevents crystallization of the candy as it cooks and gives the lollipops a long shelf life.
    Insert a candy thermometer into the pot, and keep the ingredients on a steady bubble.

    Make an ice bath.
    As the candy bubbles its way to hard crack stage (around 302°F in this recipe) make a big bowl of ice water. If you don’t have a large enough heat-proof bowl, a metal 13×9-inch cake pan will work, too. At the moment the candy reaches temperature, remove it from the heat and plunge the bottom of the pan into the ice bath. This stops the cooking of the candy mixture.

    Use an ice cube tray for a candy mold.
    I found this 2-pack of hexagonal ice cube trays that I thought looked just like a honeycomb. Which is perfect to use for molding honey lollipops! It worked well and held all of the cooked candy. Just give the cavities a spritz of cooking spray before you pour.

    Use a double thickness of heavy-gauge aluminum foil to cover the tray tightly. Press it down flat so you can see each little hexagonal shape. Make little X shapes with the tip of a paring knife in the centers of each shape.

    Next – time for the honey wands! Use 6-inch honey dippers and insert the ends into each X shaped hole. (You can find the wands online right here, 20 pieces for around $10.)
    Now, here’s the tricky part. These wands are top heavy, so they will want to wobble to-and fro. Use a strip of painter’s tape across the dipper ends to hold them in place. Carefully steady them all upright and leave them alone to set. You can also use ordinary lollipop sticks, which will fare better standing upright on their own.

    Unmold the honey lollipops.
    Remove the foil by tearing it away from the lollipop sticks. Just a little wiggle will free these from their molds.

    Honey lollipops Q&A.
    You may ask “why not just use regular lollipop molds instead of an ice cube tray?” Well. They don’t work with the wands and here’s why. The honey wand sticks are too thick to lay flat in the stick groove in regular lollipop molds. I tested various sizes of wands, 3-inch to 6-inch, and they all have the same stick thickness. Of course, you can use regular lollipop molds with standard size paper sticks with success.
    You may also wonder, “why not mold the candy on the ‘dipper end’ of the wand?” You could, but there’s not enough room for much candy after the dipper is inserted. You could try it with a larger ice cube tray, but it’s a bit bulky for enjoying as a lollipop.

    These are really pretty on ordinary lollipop sticks, too! These are smaller than the wands, so I recommend packaging them 2 to a bag for gifting.

    Keep the pops in a cool dry place and they will last for a long time! As long as they are kept away from humidity, they’ll have a long shelf life.
    There’s no wrong way to enjoy these lollipops. Have one for a sweet treat, give them as gifts, or just stir one in your hot tea.

    Related recipe: Homemade Hot Honey

    Honey Lollipops

    Heather Baird

    Honey Lollipops can be made ahead and used as gifts, wedding favors, or just for enjoying. Stir one in a cup of hot tea for a little extra sweetness.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 10 minsCook Time 20 mins1 hour setting time 1 hrTotal Time 1 hr 30 mins

    Course DessertCuisine American

    Servings 25

    EquipmentCandy thermometer25 wooden honey wands 6 inches each, or lollipop sticks1 silicone hexagonal ice cube trayHeavy gauge aluminum foilPainter’s tape
    Ingredients US CustomaryMetric Cooking spray for the ice cube tray1/2 cup honey1/3 cup light corn syrup1/2 cup granulated sugar2 tablespoons water
    Instructions Prepare an ice bath with ice cubes and water in a big stainless steel bowl or metal 9×13-inch pan (something your saucepan will fit into).Spray the silicone ice cube tray with cooking spray.In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with double thickness of aluminum foil.Flatten the foil evenly so you can see the hexagonal impressions. Use a fine-tipped paring knife to cut a small x into the aluminum foil in the centers of each hexagonal shape.Insert the stick ends of the honey wands into each of the X shapes. The wands will wobble a bit. Stand them upright (you may need an extra pair of hands to help) and use strips of painters tape across the top of the dipper ends to secure them together upright. After they are balanced, leave them alone to firm, about 2 hours.Remove the painter’s tape and tear away the foil. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead.
    NotesDo not store these in the refrigerator. Keep them away from all forms of humidity.

    Keyword black sanding sugar, honey lollipops, honey stirrers, honey tea stirrers, honey wedding favors, light corn syrup, wildflower honey

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