Round or heart-shaped metal cookie cutters; 2 1/2 to 3 1/2-inch
8
oz
Assorted red; pink, and/or clearhard candies
35
(2 to 3 oz.) assorted small decorative candies; such as red cinnamon candies, small nonpareils, colored candy hearts, spice drops, and gumdrops (up to 60)
Edible rose petals or other flower petals; (optional)
Lollipop sticks
INSTRUCTIONS
Source: Better Homes and Gardens, Febuary 1998 Prep time: 20 minutes Cook:
6 to 8 minutes
Place unwrapped hard candies in a heavy plastic bag, then place bag on top
of folded towel and crush candies into small chunks wiht meat mallet or
small hammer.
Make only three or four lollipops at one time. Line a baking sheet with
foil. Place desired cookie cutters on foil, at least 2 inches apart. Divide
crushed candies evenly among cutters, approximately 1 1/2 to 2 tablespoons
per lollipop. Candy layer should be 1/4 to 1/2 inch thick. Add small
decorative candies or edible rose or other flower petals to crushed
candies. (If using flower petals, make sure they are covered with a layer
of the crushed candy.)
Bake in a 350 degree oven for 6 to 8 minutes or till candies are completely
melted. Col 30 seconds. Remove cookie cutters with tongs, allowing melted
candy to spread slightly.
Quickly attach a stick to base of each lollipop, twisting the stick to
cover lollipop end with melted candy. If desired, press more small candies
or flower petals into hot lolipops. Cool. Peel foil from lollipops. Makes 8
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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