Spray lollipop mold with nonstick cooking spray. Add lollipop sticks. Set aside.

Combine granulated sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar dissolves, then stop stirring.

With a pastry brush, brush down the sides of the pan with water.

Bring to a boil. Boil without stirring until syrup reaches 300° F / 150° C on a digital thermometer.

Remove from heat. Stir in peppermint oil and gel food coloring.

Carefully pour hot sugar mixture into prepared mold.

Set aside and allow to cool completely, about 15 minutes.  Once set, pop lollipops from the mold onto a small tray lined with parchment or a silicone baking mat.

In a small, microwave-safe bowl, microwave chocolate on medium power, stirring every 15-20 seconds, until completely melted. Dip each lollipop in the melted chocolate, coating the top portion of the lollipop only.

Sprinkle each lollipop with crushed peppermint.

Arrange on silicone mat or parchment. Allow chocolate to harden at room temperature. Do not refrigerate.

Individually wrap peppermint lollipops in cello bags. Store in an airtight container at room temperature for up to one month.