Homemade Lollipops

2 1/2 to 3 1/2-inch round or heartshaped metal cookie cutters.
8 oz. assorted red, pink, and/or clear hard candies.
35 to 60 assorted small decorative candies
such as red cinnamon candies, nonpareils,
colored candy hearts, spice drops and gumdrops.
Lollipops sticks.

Place unwrapped hard candies in a heavy plastic bag.
Place on top of folded towel and crush with meat mallet
or small hammer. Make only three or four lollipops at one time.

Line a baking sheet with foil. Place cookie cutters
on sheet at least 2 inches apart.
Divide crushed candies evenly among cutters
about 1 1/2 to 2 tablespoons per lollipop.
Candy layer should be 1/4 to 1/2 inch thick.
Add small decorations

Bake in a 350 degree oven for 6 to 8 minutes
or till candies are completely melted.
Cool 30 seconds and 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 candy.
Cool and peel foil from lollipops.

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