Lollipop

Lollipop  
Lollipops are an old-fashioned sugar candy favorite. You can vary the colors or flavors to suit your tastes. Make sure you have an accurate candy thermometer for this recipe!

Ingredients
1 3/4 cups granulated sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons candy flavoring oil, any flavor
1/4 teaspoon liquid food coloring (any color) lollipop molds - any shape
lollipop sticks
sucker bags
twist ties
 

MethodPrepare molds by lightly spraying with non-stick cooking spray and inserting sucker sticks. In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring. When syrup temperature reaches 260 degrees F., add color. Do not stir; boiling action will incorporate color into syrup. Remove from heat at 300 degrees F. or when drops of syrup from hard, brittle threads in cold water. After boiling action ceases, add flavoring oil and stir. Pour syrup into lightly oiled lollipop molds and allow to cool at room temperature (do not refrigerate) . Remove from molds and wrap in individual plastic sucker bags and tie with a twist tie. Depending on mold size, this recipe will make about 30 - 40 suckers.

TIPS :
Lollipops should be wrapped as soon as they cool to prevent them from absorbing moisture. Store them in a cook, dry place. If you leave them unwrapped, roll them in granulated sugar to coat the outside and prevent moisture.
Be careful the mixture is very hot! It hardens and cools quickly once it touches the cold metal of the molds.