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The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
Source: RecipesFromMagickalKitchens Yahoo Group
My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Making your own lollipops is easy and you can change the flavor and color to suit the season.
Brush inside surfaces of lollipop molds with oil.
Combine sugar, syrup and water in medium saucepan; stir well. Cook over low heat without stirring until candy thermometer reaches hard crack stage (310 F). Remove from heat; stir in extract or flavoring and food coloring.
Immediately pour hot mixture into molds. Press sticks in indentations of molds, gently twirling to embed. Cool completely; lift lollipops out of molds, and wrap tightly in plastic wrap. Store in a cool, dry place. Makes about 8 (2 inch) lollipops.
* You can substitute your choice of flavoring or food coloring to suit your tastes.
Stir boiling water into jello stirring until completely dissolved. Let stand for 5 minutes.
Pour into dixie cups. Refrigerate for about 3 hours.
Carefully peel paper off the dixie cups.
Use a knife to cut jello into 3 horizontal slices. Gently push a straw into each gelatin circle to create a jiggly lollipop.
Here's a great link with step by step instructions for making lollipops.