Hot Dog POPS

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Apr. 02, 2012

Why not make these quirky hot dog POPs as delicious snacks for a summer barbecue?

Ingredients

Cake balls 20 Ounce (See Recipe
White fondant 2 Tablespoon (Royal Icing)
Gum tragacanth 1 Teaspoon
Brown food color 1 Drop
Pink food color 1 Drop
Yellow candy melts 14 Ounce (1 Package, 400 Gram)
Brown candy melts 7 Ounce (200 Gram)

Directions

POP TIP

IF YOU DO NOT HAVE A PIPING BAG AND NOZZLE, USE A LOLLIPOP COVER OR PLASTIC BAG WITH A SMALL

HOLE CUT INTO IT.

1. Start by making the hot dog sausages. Knead small amounts of brown and pink food coloring into the fondant to make a sausage color, then add a little gum tragacanth to harden the fondant. Take a small amount of fondant and roll it into a sausage shape. Use a knife to make a star shape on each end of the sausage. Make a sausage for each POP.

2. Take a cake ball and roll it into an oval shape. Press a lollipop stick into the cake ball to make the bun shape. Let harden in the freezer for 10 minutes.

3. To prepare the bread-colored candy melts, mix together yellow candy melts with a few brown candy melts, and prepare as normal (see directions below). Dip the tip of a lollipop stick into the candy melts and insert it into the bun. Dip the entire bun into the candy melts, then attach the sausage while still wet. Let set.

4. Fill a piping bag with a fine nozzle with the remaining

yellow candy melts. Carefully pipe the yellow candy melts onto each hot dog POP to create the mustard. Let dry, then cover

and store in the refrigerator.

Bread-Colored Candy Melts Directions:

Put the candy melts into a microwavable bowl. Microwave on medium heat for about 2 minutes, stirring at 30-second intervals to ensure that the candy melts do not burn.

This recipe was contributed by Clare O’Connell, author of Pop Party.

To purchase POP Party visit www.amazon.com.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 5221Calories from Fat 2189

 % Daily Value*

Total Fat 240 g369.2%

Saturated Fat 201 g1005%

Trans Fat 0 g

Cholesterol

Sodium 2924 mg121.83%

Total Carbohydrates 777 g259%

Dietary Fiber 26 g104%

Sugars 667 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet