These candies use plastic molds for the lollipop candies. Insert lollipop sticks after you pour the candy in the molds. (You can also use molds without sticks.) The round candies are simply melted chocolate dripped onto wax paper. They chill in the refrigerator so they're ready quickly. For a touch of elegance, purchase small plastic bags with gold or silver ties so each lollipop can be individually wrapped. You can also use the candies to top cupcakes or to trim a cake.
I melt the candy melts on low heat directly on the stovetop, stirring constantly. If you'd like added flavor, add a couple of drops of peppermint flavor (lemon for yellow candy, almond for white candy melts, etc.) to the candy melts. You can also use white chocolate to contrast with the red and brown candy.
Use red or white for your first layer in the molds. Fill just a portion of each mold with melted red candy melts. Tap the mold on the countertop several times so the candy fills the mold completely. Refrigerate 5-10 minutes.
Meanwhile, melt semi-sweet chocolate chips in a double boiler. Spread the melted chocolate on top of the red candy. Tap the molds on the countertop once more. Spread the chocolate to fill any empty areas. Tap the molds again. Add a stick to each candy, if you wish to make lollipops. Refrigerate 20 - 30 minutes.
Place a sheet of wax paper on a small tray or flat plate. While the candy chills, drop remaining melted chocolate and candy melts onto wax paper to form small circles. Refrigerate 20- 30 minutes. Remove candy from molds (or wax paper) and enjoy!
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