Makes about 1-1/2 pounds
|2/3||cup corn syrup|
|1/2||teaspoon oil of cinnamon, peppermint, anise or cloves*|
*It is helpful to have an exhaust fan on when using these oils since they are volatile and may cause irritation.
- Oil lollipop mold and place lollipop sticks in position or butter 2 baking sheets; set aside.
- Combine water, corn syrup and sugar in heavy, medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush frequently dipped in hot water to remove sugar crystals. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Continue to cook until mixture reaches the hard-crack stage (300°F). Remove from heat.
- Add oil of cinnamon. Add food coloring, a few drops at a time, until desired color is obtained. Spoon hot mixture into prepared molds, making sure top of sticks are covered with syrup. Or, spread on prepared baking sheets and score into squares while still slightly warm. Unmold lollipops or break squares into pieces when firm.
The candy sets quickly and should not be divided in more than two parts for coloring and flavoring. Otherwise, it will set before the molds are filled.
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