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Pumpkin-Spice Toffee Pops

Pumpkin-Spice Toffee Pops

Kate Ellis of McFaddy Candy Company is making a fall treat with white chocolate, pumpkin and agave.
Ingredients
  • 1lb Butter
  • 1 ¼ cup Sugar
  • 1 tablespoons Agave
  • 10 oz White Chocolate
  • 2 ½ tablespoons Air-Dried Pumpkin
  • 1 teaspoon Pumpkin Spice Seasoning

Directions

1) 1lb Butte

2) 1 ¼ cup Sugar

3) 1 tablespoons Agave

4) 10 oz White Chocolate

5) 2 ½ tablespoons Air-Dried Pumpkin

6) 1 teaspoon Pumpkin Spice Seasoning

7) Lay out hard candy lollipop molds on a baking sheet, fill with lollipop sticks

8) Melt 1 lb butter.

9) Add 1.25 C sugar.

10) Add 2 T agave.

11) Bring to boil and stir a few times until it reaches 300 degrees

12) Remove from stove and pour into prepared pop molds.

13) Cool in fridge

14) Prepare chocolate: Melt 10 oz white chocolate

15) Add 2.5 T air dried pumpkin

16) And 1 t pumpkin spice seasoning and mix!

17) Meanwhile, line a baking sheet with parchment paper, pulling the edges up to the rim

18) When the chocolate reaches 86 degrees, dip pops in

19) Sprinkle chopped walnuts, pecans or almonds (if desired)

20) Dry on prepared sheet.

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