Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Trisha and the Sweets Factory
Bling Pops
Getting reviews...
- Level: Easy
- Total: 1 hr (includes setting time)
- Active: 15 min
- Yield: 6 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 48 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 1 hr (includes setting time)
- Active: 15 min
- Yield: 6 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 48 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
Special equipment:
six 1.5-ounce ring pop molds- Spray six 1.5-ounce ring pop molds lightly with cooking spray.
- 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.
- 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.
- 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.
