Makes 20 lollipops
You will need:
2 lbs of tempered chocolate discs
20 lollipop sticks
20 3x5 lollipop bags
curling ribbon or twist ties
1. In a large plastic bowl pour the chocolate candy discs. Melt your
chocolate discs in your microwave for 30 seconds on high. Stir your
discs and repeat until chocolate is smooth.
2. Spoon, pipe in a pastry bag or use a plastic bottle for candy making,
your chocolate onto the lollipop mold. Place lollipop sticks in the center
of the mold. Tap mold on counter top to remove any air bubbles. Place
mold in the freezer for about 2 to 3 minutes. Lollipops should separate
from mold when ready.
3. Before bagging the lollipops be sure to let the lollipops reach room
temperature or moisture may form in lollipop bags.
Note: For assorted chocolate color lollipops follow the steps above and
pipe chocolate with a pastry bag or a plastic bottle, used for candy
making, onto mold with one color at a time giving each color a few
seconds to set before starting another. Be sure to check your chocolate
when micro waving in 30 second intervals so that chocolate may not
burn.
Tip: Place a plastic lid on your microwave glass plate and then your bowl
with chocolate to keep hot spots from forming as your melting your
chocolate. Do not leave chocolate in the refrigerator for a long period of
time or over night, moisture may form on the chocolate. Be sure to dry
all your materials before using to mix chocolate. Water must not mix into
your chocolate.
You will need:
2 lbs of tempered chocolate discs
20 lollipop sticks
20 3x5 lollipop bags
curling ribbon or twist ties
1. In a large plastic bowl pour the chocolate candy discs. Melt your
chocolate discs in your microwave for 30 seconds on high. Stir your
discs and repeat until chocolate is smooth.
2. Spoon, pipe in a pastry bag or use a plastic bottle for candy making,
your chocolate onto the lollipop mold. Place lollipop sticks in the center
of the mold. Tap mold on counter top to remove any air bubbles. Place
mold in the freezer for about 2 to 3 minutes. Lollipops should separate
from mold when ready.
3. Before bagging the lollipops be sure to let the lollipops reach room
temperature or moisture may form in lollipop bags.
Note: For assorted chocolate color lollipops follow the steps above and
pipe chocolate with a pastry bag or a plastic bottle, used for candy
making, onto mold with one color at a time giving each color a few
seconds to set before starting another. Be sure to check your chocolate
when micro waving in 30 second intervals so that chocolate may not
burn.
Tip: Place a plastic lid on your microwave glass plate and then your bowl
with chocolate to keep hot spots from forming as your melting your
chocolate. Do not leave chocolate in the refrigerator for a long period of
time or over night, moisture may form on the chocolate. Be sure to dry
all your materials before using to mix chocolate. Water must not mix into
your chocolate.
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