INGREDIENTS:
Safflower oil
2 plastic 6-count lollipop molds
16 oz. White chocolate
lollipop sticks
PROCEDURE:
Lightly oil lollipop molds. In small bowl set over
saucepan of simmering water, stir white chocolate just until melted and
smooth. Remove bowl from over water. Pour white chocolate into
molds until they are filled. Insert lollipop sticks into groove in
molds and rotate sticks to coat with chocolate. Gently tap molds
on work surface to release air bubbles. Refrigerate lollipops until
very firm, at least 3 hours or overnight. Refrigerate cookie sheets
until chilled. Invert molds onto chilled cookie sheets. Gently
bend corners to release lollipops (it may be necessary to let molds stand
30 seconds and then repeat bending).