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.
By Terri
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