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Prep time: 20 minutes
Cook: 6 to 8 minutes
2 1/2 to 3 1/2-inch round or heart-shaped metal cookie cutters 8 oz.
assorted red, pink, and/or clearhard candies 35 to 60 (2 to 3 oz.)
assorted small decorative candies, such as red cinnamon candies,
small nonpareils, colored candy hearts, spice drops, and gumdrops
Edible rose petals or other flower petals (optional) Lollipop sticks
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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