Lollipops Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| 2/3 cup light com syrup | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 teaspoon oil of cinnamon, cloves, anise, peppermint, or wintergreen | ||
| Few drops food coloring | ||
Directions
If using lollipop molds, oil molds or spray with nonstick vegetable coating; attach lollipop sticks.
(Place sticks approximately halfway up the mold.) Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine sugar, corn syrup, and water.
Cook over medium high heat to boiling, stirring constantly with a wooden spoon.
Cover with a lid for 1 minute.
Remove the lid and reduce the heat to medium.
Clip candy thermometer to side of pan.
Continue cooking the mixture over medium heat, stirring occasionally, till the thermometer registers 300° (hard crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove saucepan from heat.
Remove the thermometer.
Stir in desired oil and food coloring.
Immediately spoon mixture into molds.
Let stand about 10 minutes or till firm.
Invert the molds; twist to remove candies.
Cool completely.
Store tightly covered.
(Place sticks approximately halfway up the mold.) Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine sugar, corn syrup, and water.
Cook over medium high heat to boiling, stirring constantly with a wooden spoon.
Cover with a lid for 1 minute.
Remove the lid and reduce the heat to medium.
Clip candy thermometer to side of pan.
Continue cooking the mixture over medium heat, stirring occasionally, till the thermometer registers 300° (hard crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove saucepan from heat.
Remove the thermometer.
Stir in desired oil and food coloring.
Immediately spoon mixture into molds.
Let stand about 10 minutes or till firm.
Invert the molds; twist to remove candies.
Cool completely.
Store tightly covered.
Chef
