Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.
This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.
Instead of candy melts, you can use white chocolate, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.
Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.
For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.
Recipe: Candy-Dipped Marshmallow Pumpkins
Makes 25 to 30 pumpkin pops