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Lollipops Ingredients
Cut off
top of each cup to make 1 1/2 inch deep ring mold. Cut 1/8 inch wide
slit from cut edge to but not through rim. Grease molds well; and two
cookie sheets; put molds rim side down, in rows on sheets, leaving space
for sticks. Arrange a flower patter of 3 hard candies, if using, in
each mold. Set aside. In heavy two quart pan, stir sugar, water
and syrup until sugar dissolves. With
damp pastry brush, wipe side of pan to remove sugar crystals. With
candy thermometer in place, over high heat, without stirring, heat mixture
to 300° F or hard crack stage. Remove from heat and stir in oil of
lemon and food color, then working quickly, pour about 1/4 cup mixture
into each mold. Press sticks through slits into candy. |
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