Coffee Stirrer Sticks Recipe

1 1 2
Coffee Stirrer Sticks Recipe
Coffee Stirrer Sticks Recipe photo by Taste of Home
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Coffee Stirrer Sticks Recipe

Read Reviews
1 1 2
Publisher Photo
As a holiday novelty, it's hard to lick this lollipop for grown-ups! It doubles as a coffee stirrer, and it makes a special party favor or stocking stuffer.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/3 cup brewed coffee
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon baking cocoa
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 12 wooden lollipop or craft sticks
  • Plastic wrap
  • Red and green narrow ribbons

Directions

In a saucepan, combine sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until the sugar is dissolved, stirring constantly. Cook over medium heat, without stirring, until a candy thermometer reads 290° (soft-crack stage), about 7 minutes. Remove from the heat. Immediately stir in vanilla, then pour into a greased 2-cup heat-proof glass measuring cup. Working quickly, pour tablespoonfuls into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened. When cooled, wrap with plastic wrap and tie with ribbon. Store in an airtight container. Yield: about 1 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Coffee Stirrer Sticks in Country Woman Christmas Annual 1998, p45

Nutritional Facts

1 each: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 0 protein.

  • 1 cup sugar
  • 1/3 cup brewed coffee
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon baking cocoa
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 12 wooden lollipop or craft sticks
  • Plastic wrap
  • Red and green narrow ribbons
  1. In a saucepan, combine sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until the sugar is dissolved, stirring constantly. Cook over medium heat, without stirring, until a candy thermometer reads 290° (soft-crack stage), about 7 minutes. Remove from the heat. Immediately stir in vanilla, then pour into a greased 2-cup heat-proof glass measuring cup. Working quickly, pour tablespoonfuls into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened. When cooled, wrap with plastic wrap and tie with ribbon. Store in an airtight container. Yield: about 1 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Coffee Stirrer Sticks in Country Woman Christmas Annual 1998, p45

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MY REVIEW
nealdowntome User ID: 7649028 69997
Reviewed Feb. 8, 2014

"These were too complicated and were too sticky."

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