Yield: 20 Each
|1 teaspoon||Vegetable oil|
|10 larges||Cinnamon sticks, 2\" to|
|\N \N||2 1/2\" long|
|½ cup||Light corn syrup|
|1 teaspoon||Cinnamon oil|
|2 tablespoons||Apple-juice concentrate|
Brush vegetable oil evenly over a baking sheet. With a large chef's knife, cut each cinnamon stick in half lengthwise along the groove between the two curled edges. Arrange the cinnamon sticks on the prepared baking sheet and set aside. In a heavy medium saucepan, combine sugar, corn syrup, cinnamon oil and ½ c water; bring to a boil over high heat, stirring occasionally to dissolve the sugar.
Clip a candy thermometer to the pan and boil until the temperature reaches 300 degrees and is at hard-crack stage (when a bit of syrup dropped into ice water is hard and brittle and does not stick to teeth). This will take about ten minutes. Remove from the heat and stir in apple-juice concentrate. Return saucepan to high heat and cook, stirring, until thoroughly combined. Continue cooking, swirling the pan just until the mixture begins to color, 1 to 3 minutes.
Immediately remove from heat and let stand until the bubbles subside, about 2 minutes. Spoon about ½ T of the hot sugar mixture over the tip of each cinnamon stick and let stand until hardened, about 5 minutes. (If the sugar mixture hardens before all lollipops are formed, return the pan to high heat just until the syrup begins to bubble; be careful not to let it burn. Let stand for 1 to 2 minutes, then continue.) When lollipops have set, carefully loosen them from the baking sheet. (The lollipops can be stored in an airtight container, with was paper between each layer, in a cool, dry place for up to 1 week.) 28 calories per lollipop: 0 g protein, 1 g fat, 6 g carbohydrate; 1 mg sodium; 0 mg cholesterol. From Eating Well Magazine, Nov/Dec '94.