Subj : Today in History - 1994
To   : All
From : Dave Drum
Date : Sat Apr 22 2023 05:18:00

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

.... Keep your cream sauces and bbq sauce away from my pizza.
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