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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