Chocolate Tootsie Roll Pops Cocktail: National Lollipop Day

Today is National Lollipop Day. It should come as no surprise that my favorite lollipop when I was growing up was a Chocolate Tootsie Roll Pop. I loved licking the hard outside to get to the chewy center. And, at some point, I used to chomp on the lollipop to make that crunchy hard candy shell combine in my mouth with the chewy tootsie roll center.

The Tootsie Roll Pop official website says that the Tootsie Roll Pop was the first lollipop providing an embedded candy "prize." That's exactly what it was...a prize! I can still taste it. Of course I only wanted a chocolate tootsie roll pop because what goes better with chocolate than more chocolate. And, don't forget the sticks. They were always great to chew on even after all traces of 'chocolate' were gone.

History of the Tootsie Roll Pop: Tootsie Roll Pops were invented in 1930 by Brandon Perry, an employee of The Sweets Company of America or in another history, by an employee named Luke Weisgram who was experimenting with new products, or in another story an employee named Tom Medric. Doesn't matter! The Chocolate Tootsie Roll Pop was made from putting company's famous Tootsie Rolls into hard candy, and it quickly became one of the best selling lollipops in the world. 

For people with more time on their hands than they should have: A student study at the University of Cambridge concluded that it takes 3481 licks to get to the center of a Tootsie Pop. Another study by Purdue University concluded that it takes an average of 364 licks to get to the center of a Tootsie Pop using a "licking machine", while it takes an average of 252 licks when tried by 20 volunteers. Yet another study by the University of Michigan concluded that it takes 411 licks to get to the center of a Tootsie Pop. A study by junior high students at Swarthmore School concluded that it takes 144 licks to get to the center of a Tootsie Pop. As I mentioned before, I chomp near the end, so I would certainly skew the statistics.

For those who love a mystery, read the history of Leo Hirschfeld: Tootsie Roll Tragedy - and the murky Tootsie Roll history HERE.

And, for those of you who prefer their Tootsie Pops in a Glass, here's a cocktail recipe to celebrate the day.

Tootsie Pop Cocktail Recipe 
You'll be amazed at how much this tastes like a tootsie roll!

1 part Kahlua
1 part Root beer
2 drops chocolate syrup

In a highball glass, add Kahlua, then root beer. Stir. Then let chocolate syrup drop. Add tootsie pop (unwrapped) to garnish.

CHOCOLATE LOLLIPOPS: National Lollipop Day!

Today is National Lollipop Day! Lollipops are usually made of hardened, flavored sucrose and corn syrup on a stick, but lollipops come in all kinds of sizes, flavors and textures. The story goes that the first lollipops were invented during the Civil War, but others believe they were already around in the early 1800s. George Smith claimed to be he first to invent the modern style lollipop in 1909, and he trademarked the name in 1931. He named them after a racing horse: Lolly Pop! But actually the name was around since 1794 and referred to soft, rather than hard candy. That's great because my recipe today is for soft chocolate lollipops!

My favorite lollipop? Tootsie Roll Pops!  I posted about Tootsie Roll Pops, including recipes for Tootsie Roll Pop Cocktails two years ago! This year I'm posting about a less traditional lollipop--a Chocolate Lollipop that you can either lick or bite into!

This is an easy recipe to make with the kids, too! Adapted from Kraft Recipes, these are actually called Sweetheart Chocolate Lollipops! As always feel free to substitute the very best chocolate and other ingredients.

SWEETHEART CHOCOLATE LOLLIPOPS

Ingredients
4 ounces very dark chocolate
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs
1 tsp pure vanilla
2 cups flour
4 ounces white chocolate
Assorted sprinkles

Directions
1. PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted (or melt in a double boiler). Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

2. SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.

3. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with white chocolate; decorate with sprinkles (if you feel like it). Let stand until chocolate is firm.

Makes about 30 Lollipops!

A Tip from Kraft: How to Melt and Drizzle Chocolate

Coarsely chop white chocolate; place in microwaveable bowl. Microwave on MEDIUM (50%) 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Dip fork into chocolate, then use to drizzle chocolate over pops. Let stand until chocolate is firm.

Photo: Kraft (with chocolate heart sprinkles)

Chocolate Lollipops for National Lollipop Day!

Today is National Lollipop Day! Lollipops are usually made of hardened, flavored sucrose with corn syrup on a stick, but lollipops come in all kinds of sizes, flavors, and textures. The story goes that the first lollipops were invented during the Civil War, but others believe they were already around in the early 1800s. George Smith claimed to the first to invent the modern style lollipop in 1909, and he trademarked the name in 1931. He named them after a racing horse: Lolly Pop! But the name was around  since 1794 and referred to soft, rather than hard candy. That's great because that's the recipe I have for you today!

My favorite lollipop? Tootsie Roll Pops! Last year I posted about Tootsie Roll Pops, including recipes for Tootsie Pop Cocktails! So this year, I'd post about another less traditional lollipop--a Chocolate Lollipop that you can either lick or bite into!

This is an easy recipe to make with the kids or your sweetheart! Adapted from Kraft Recipes, these are actually called Sweetheart Chocolate Lollipops! As always feel free to substitute your own chocolate ingredients.

SWEETHEART CHOCOLATE LOLLIPOPS

Ingredients
4 squares Baker's Unsweetened Chocolate or 4 ounces very dark chocolate
3/4 cup sweet butter
1 3/4 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
4 squares Baker's White Chocolate, melted or 4 ounces white chocolate
Assorted sprinkles

Directions
1. PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted (or melt in a double boiler). Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

2. SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.

3. BAKE 8 minutes or just until set. (Do not overbake.) Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely. Drizzle with white chocolate; decorate with sprinkles (if you feel like it). Let stand until chocolate is firm.

Makes about 30 Lollipops!

A Tip from Kraft: 
How to Melt and Drizzle Chocolate
Coarsely chop white chocolate; place in microwaveable bowl. Microwave on MEDIUM (50%) 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Dip fork into chocolate, then use to drizzle chocolate over pops. Let stand until chocolate is firm.

Photo: Kraft (with chocolate heart sprinkles)

CHOCOLATE LOLLIPOPS: Lollipop Day!

Today is National Lollipop Day! Lollipops are usually made of hardened, flavored sucrose and corn syrup on a stick, but lollipops come in all kinds of sizes, flavors and textures. The story goes that the first lollipops were invented during the Civil War, but others believe they were already around in the early 1800s. George Smith claimed to be he first to invent the modern style lollipop in 1909, and he trademarked the name in 1931. He named them after a racing horse: Lolly Pop! But actually the name was around since 1794 and referred to soft, rather than hard candy. That's great because that's the recipe I have for you today!

My favorite lollipop? Tootsie Roll Pops!  I posted about Tootsie Roll Pops, including recipes for Tootsie Roll Pop Cocktails last year! This year I'm posting about a less traditional lollipop--a Chocolate Lollipop that you can either lick or bite into!

This is an easy recipe to make with the kids, too! Adapted from Kraft Recipes, these are actually called Sweetheart Chocolate Lollipops! As always feel free to substitute the very best chocolate and other ingredients.

SWEETHEART CHOCOLATE LOLLIPOPS

Ingredients
4 ounces very dark chocolate
3/4 cup sweet butter
1 3/4 cups sugar
3 eggs
1 tsp Madagascar vanilla
2 cups flour
4 ounces white chocolate
Assorted sprinkles

Directions
1. PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted (or melt in a double boiler). Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

2. SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.

3. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with white chocolate; decorate with sprinkles (if you feel like it). Let stand until chocolate is firm.

Makes about 30 Lollipops!

A Tip from Kraft: How to Melt and Drizzle Chocolate

Coarsely chop white chocolate; place in microwaveable bowl. Microwave on MEDIUM (50%) 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Dip fork into chocolate, then use to drizzle chocolate over pops. Let stand until chocolate is firm.

Photo: Kraft (with chocolate heart sprinkles)

Chocolate Lollipops: National Lollipop Day

Today is National Lollipop Day! Lollipops are usually made of hardened, flavored sucrose with corn syrup on a stick, but lollipops come in all kinds of sizes, flavors and textures. The story goes that the first lollipops were invented during the Civil War, but others believe they were already around in the early 1800s. George Smith claimed to the first to invent the modern style lollipop in 1909, and he trademarked the name in 1931. He named them after a racing horse: Lolly Pop! But the name was around  since 1794 and referred to soft, rather than hard candy. That's great because that's the recipe I have for you today!

My favorite lollipop? Tootsie Roll Pops! Last year I posted about Tootsie Roll Pops, including recipes for Tootsie Pop Cocktails! So this year, I'd post about another less traditional lollipop--a Chocolate Lollipop that you can either lick or bite into!

This is an easy recipe to make with the kids or your sweetheart! Adapted from Kraft Recipes, these are actually called Sweetheart Chocolate Lollipops! As always feel free to substitute your own chocolate ingredients.

SWEETHEART CHOCOLATE LOLLIPOPS

Ingredients
4 squares Baker's Unsweetened Chocolate or 4 ounces very dark chocolate
3/4 cup sweet butter
1 3/4 cups sugar
3 eggs
1 tsp. Madagascar vanilla
2 cups flour
4 squares Baker's White Chocolate, melted or 4 ounces white chocolate
Assorted sprinkles

Directions
1. PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted (or melt in a double boiler). Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

2. SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.

3. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with white chocolate; decorate with sprinkles (if you feel like it). Let stand until chocolate is firm.

Makes about 30 Lollipops!

A Tip from Kraft: How to Melt and Drizzle Chocolate
Coarsely chop white chocolate; place in microwaveable bowl. Microwave on MEDIUM (50%) 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Dip fork into chocolate, then use to drizzle chocolate over pops. Let stand until chocolate is firm.

Photo: Kraft (with chocolate heart sprinkles)