|2 tablespoons||Plus 2 tsp light corn syrup|
|1 teaspoon||Root beer concentrate|
Grease 8 metal lollipop molds or an acrylic cutting board well with vegetable oil and set aside. Combine the corn syrup, water, and sugar in a small saucepan over medium-low heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, reduce the heat to low and continue to cook until it reaches 300F on a candy thermometer. (It will take about 15 minutes total.) If crystals begin to form around the edge of the pan, carefully brush them back with a moistened pastry brush. Remove the pan from the heat and quickly stir in the root beer concentrate. Fill each prepared lollipop mold with about 1 Tbsp of the mixture, according to the size of the molds, or set cookie cutters onto the prepared cutting board and spoon about 1 Tbsp into each. For each 3-inch free-form circular lollipop, spoon 2 Tbsp directly onto the prepared cutting board. Insert a stick into each lollipop, pushing it about ¼ inch into the syrup and smoothing over the stick so that it will be secure when hardened. Set the lollipops aside for 20 to 25 minutes, until hardened. Remove from the molds or cookie cutters. Wrap each in a lollipop bag and store them in an airtight container, where they should keep for up to 6 months.
YIELD: 4-8 lollipops
NOTES : Look for the root beer concentrate in the spice section in your supermarket.
Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #567 by Sean Coate <swcoate@...> on Apr 14, 1997
Random recipe of the day