Lollipop Hearts
2 1/2 to 3 1/2-inch round or heart-shaped metal cookie cutters
8 ounces assorted red, pink, and/or clear hard candies
35 to 60 (2 to 3 ounces) 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 with 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 F oven for 6 to 8 minutes or until candies are completely
melted. Cool 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 lollipops. Cool. Peel foil from lollipops.
Makes 8 lollipops.
Safety Note: These lollipops are not intended for children under age 3. To
prevent choking, the Consumer Product Safety
Commission says children under 3 shouldn't handle anything smaller than 2-1/4 x
1-1/4 x 1 1/4 inches.
Make-Ahead Tip: Prepare and cool the candies; wrap with plastic wrap and store
at room temperature up to 2 days.