400 g (14 oz) white candy melts
2 tsp sunflower oil
20 lollipop sticks
Sprinkles or edible glitter to decorate
1. Melt the candy melts in a bowl by following the instructions on the packet and stir in the
sunflower oil until smooth.
2. One at a time, dip each lollipop stick about 1 cm into the melted candy melts and push
the stick halfway into each cake ball – this will ensure the ball doesn’t fall off when you dip
it completely. Set aside to dry for a few minutes.
3. Dip the cake ball all the way into the candy melts, covering it completely, then tap off any excess.4. Place some sprinkles into a small cup and dip the pop into it (or sprinkle directly onto the pop). Tap off any excess and stand in a polystyrene block for about 15 minutes to dry.
TIP: Make sure you make some spaced out holes in your polystyrene block before you start dipping.
5. Once dry, you can wrap your pops with lollipop-style cellophane bags or store in a tin.
They last for up to one week if stored in a cool place
Tomorrow's tips will be all about sprinkles, supplies and packaging...
Thanks to Hardie Grant for letting me share the pics and text from the book.