Recipe courtesy of Trisha Yearwood

Bling Pops

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  • Level: Easy
  • Total: 1 hr (includes setting time)
  • Active: 15 min
  • Yield: 6 pops
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Special equipment:
six 1.5-ounce ring pop molds
  1. Spray six 1.5-ounce ring pop molds lightly with cooking spray.
  2. Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes.
  3. Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn’t snap on, it’s ok; the stick will still set. Insert the handles carefully so you don’t burn yourself. Let sit until hardened all the way through, about 45 minutes.
  4. To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold.

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