Yield: 10 Servings
|1 cup||Light corn syrup|
Lollipops are best made on the day you wish to serve them.
Place corn syrup, water and sugar in small saucepan, stir over low heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat, cook until syrup reaches 150 degrees C when tested with a sweets thermometer or until syrup reaches hard crack stage. Remove from heat, add a little flavouring and colouring to syrup, stir through. Pour spoonfuls of mixture in desired shapes onto foil-covered trays. Press a lollipop stick into each shape; allow lollipops to cool at room temperature.
Makes about 10.
Flavouring & Colouring Suggestions For one batch of syrup add ½ teaspoon of raspberry, orange, lime or lemon flavouring and ½ teaspoon of red, orange, green, or yellow colouring. Mixture can also be divided and flavoured and coloured, as desired, to create multicolored lollipops.