Source:

Nancy

Serves/Makes:20

Ingredients

• 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

Preparation

• 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.

Comments