Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.
Recipe information
Total Time
9 1/2 hours
Yield
Makes 12 (3-ounce) frozen pops
Ingredients
2
1
1
36
1
1
9
1
Need to make a substitution?
Preparation
Step 1
Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
Step 2
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
Step 3
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
Step 4
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
Step 5
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
Step 6
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
Unmold Pops:
Step 7
If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
Step 8
If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
Step 9
In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.