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  • 2 cups (475 ml) sugar
  • 1 cup (225 ml) light corn syrup
  • 1/2 cup (125 ml) water
  • 1-1/2 tsp (7 ml). of one of the following: peppermint, spearmint, cherry, lemon, or orange extract
  • food colour
  • In a 2 quarts (1900 ml) saucepan stir together sugar, corn syrup and water.
  • Bring to boil over medium heat stirring constantly.
  • Without stirring, cook until temperature on candy thermometer reaches 300 degrees (150 C.) or a small amount of mixture dropped into very cold water separates into threads which are hard and brittle.
  • Cool slightly.
  • Stir in flavoring and food color just enough to mix.
  • Place 20 lollipop sticks, 4 inches apart on greased baking sheets or foil.
  • Drop candy mixture from tip of tsp over one end of each stick to form a 3-inch disc.
  • If mixture hardens before all lollipops are made, stir over low heat just until mixture is melted.
  • When cool, wrap individually in plastic wrap.

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