Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Jiggly Shark Pops
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- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 30 min
- Yield: 8 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 618
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 44 g
- Protein
- 48 g
- Cholesterol
- 129 mg
- Sodium
- 340 mg
Dive into summer with these fun and festive jelly pops filled with gummy sharks and colorful crunchy coral.
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 30 min
- Yield: 8 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 618
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 44 g
- Protein
- 48 g
- Cholesterol
- 129 mg
- Sodium
- 340 mg
Ingredients
Directions
Special equipment:
eight 7 1/4-inch-tall pushable pop molds; a silicone brush- Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
- Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
- Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
- Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
- Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.
