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  • Today in History - 1994

    From Dave Drum@1:3634/12 to All on Sat Apr 22 05:18:00 2023
    22 April 1994 - WORLD'S LARGEST LOLLIPOP: Weighing 3,011 pounds, made by BonBon, a candy factory in Home-Olstrup, Denmark; record later broken
    when See's made a chocolate-flavored lollipop, and built a mold with the
    a length of 4 ft 8.75 in (1.44 m), a width of 3 ft 6 in (1.07 m), and a
    height of 5 feet 11 in (1.8 m).

    The previous largest lollipop record stood at a hefty 6,514 lb. (2 954.7
    kg).

    To surpass the previous mark, the final product had to be in one solid
    piece, resembling an oversized version of a regular lollipop.

    With a final weigh-in of 7,003 lb. (3,176.5 kg), the giant lollipop was equivalent to 145,000 regular-sized lollipops.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Valentine Lollipops
    Categories: Desserts, Candies
    Yield: 12 Servings

    Safflower oil
    2 Plastic 6-count lollipop
    - molds
    8 oz White chocolate
    8 oz Bittersweet chocola
    12 Lollipop sticks
    12 Red cellophane bags (opt)
    12 Gold ribbons (opt)

    Lightly oil lollipop molds. In small bowl set over
    saucepan of simmering water, stir white chocolate just
    until melted and smooth. Remove bowl from over water.

    In another small bowl set over same saucepan of simmering
    water, stir bittersweet chocolate just until melted and
    smooth. Cool chocolates slightly. Drizzle small spoonful
    of white chocolate into bottom of each mold. Drizzle
    small spoonful of bittersweet chocolate over. Using
    toothpick, swirl chocolates slightly to marbleize.

    Repeat layering of chocolates and swirling until molds
    are filled. Insert lollipop sticks into groove in molds
    and rotate sticks to coat with chocolate. Gently tap
    molds on work surface to release air bubbles.

    Refrigerate lollipops until very firm, at least 3 hours
    or overnight. Refrigerate cookie sheets until chilled.
    Invert molds onto chilled cookie sheets. Gently bend
    corners to release lollipops (it may be necessary to let
    molds stand 30 seconds and then repeat bending).

    If desired, insert each lollipop into cellophane bag and
    tie decoratively with ribbon. (Lollipops can be prepared
    3 days ahead. Cover tightly and keep refrigerated.)

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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