Homemade lollipops

Homemade lollipops

Ingredients/Components

• sugar - 1 c
• water - 1/4 c
• vegetable oil - 1 item
• plus 2 Tbsp - 1/4 c
• paste food coloring - 1 item
• peppermint, cinnamon or lemon extract - 1/2 tsp

How to make homemade lollipops:

Brush inside surfaces of lollipop molds with oil; set aside.

Combine sugar, corn syrup and water in a medium saucepan. Stir gently over medium heat until sugar dissolves. (Do not splash sugar on sides of pan or candy might become grainy.) Cook without stirring until mixture reaches 310° on a candy thermometer. Remove from heat, stir in desired flavoring and coloring and immediately pour into molds. Press sticks in indentations of molds, gently twirling to embed. Cool completely; lift lollipops out of molds. Let dry and immediately wrap tightly in plastic wrap. Store in a cool, dry place. To keep them unwrapped, coat with granulated sugar to keep them from absorbing moisture from the atmosphere and becoming sticky. Yield: Enough to make about 8 (2-inch) lollipops.

Note: Do not double recipe. If more lollipops are desired, make two batches. You can substitute cookies cutters for molds, if desired. If using cookie cutters, arrange on a large piece of aluminum foil. Pour hot candy mixture into oiled cutters about 1/8-inch deep and wait until candy is firm around edges, but still soft in center; then lift off cutter and press sticks into candy. (If candy hardens before all sticks are inserted, you can attach them with a small amount of additional hot lollipop mixture.) Let cool completely and wrap in plastic.

Recipe categories: < 60 mins, Novelty, Copycat.