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LOLLIPOPS
This recipe makes approx. 10-14 lollipops. Recipe may be doubled.

1 cup sugar
1/2 cup water
1/4 cup white corn syrup
1/4 to 1/2 teaspoon flavoring
small dab paste food coloring

Prepare molds first by spraying with non-stick cooking spray, wipe
out excess spray with paper towel. Place sticks in molds.

In 1-quart saucepan (2-quart for double batch), blend sugar, water
and corn syrup until sugar is dissolved. Bring to boil (DO NOT STIR
ANY MORE) over HIGH heat until mixture reaches 290 degrees F on a
candy thermometer. Remove pan from heat. Allow to stand until
bubbles have settled down. Add flavoring and color, as desired.
Stir until blended and bubbles dissappear. Too much stirring will
cause syrup to solidify into a hard sugary lump. Work fast! Pour
into hard-candy molds and allow to set until hardened. Remove
lollipops from molds and place in plastic sucker bags and tape shut
or wrap each lollipop in plastic wrap. If lollipops are not going
to be eaten right away, store in refrigerator.


SUPPLIES NEEDED:

non-stick cooking spray (unflavored)
heavy sauce pan
candy thermometer
large wooden spoon
plastic lollipop bags
lollipop sticks
measuring cups & spoons
lollipop molds

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