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LOLLIPOPS

12 - 8oz paper hot drink cups
36 - 3/4 inch long oval hard candies in assorted colors(optional)
2 cups sugar
1 cup water
3/4 cyp light corn syrup
1/2 teaspoon oil of lemon
10 drops yellow food colour
12 lollipop sticks

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 well
molds and 2 cookie sheets, put molds, rim side down, in rows on
sheets, leaving space for sticks. Arrange a flower pattern of 3
hard candies, if using, in each mold. Set aside.

In heavy 2 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 colour, then working quickly,
pour about 1/4 cup mixture into each mold. Press sticks through
slits into candy. Cool completely. With Spatula loosen lollipops
from sheets. Discard molds.

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