from my fav foodie website
by Kim O'Donnel
1 cup sugar
1/3 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
1 teaspoon flavoring (see note on flavors below)
4 drops food coloring (optional)
nonstick oil spray
Lollipop sticks, bags and ties
Silcone "silpat" or "roulpat" baking mat -- highly recommended;
alternative: an oiled baking sheet lined with oiled parchment paper
Heat-resistant rubber spatula
Heat-resistant glass pitcher (Pyrex is one brand)
In an enamel-lined or nonstick 1 or 2-quart saucepan, combine sugar, corn syrup, water and cream of tartar. Stir over medium heat until sugar is completely dissolved and the syrup comes to a boil. Prepare glass pitcher by lightly lining the inside with nonstick spray.
Clip candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 300 degrees F (hard crack stage). This will take up to 30 minutes.
Immediately remove pan from heat and allow syrup to cool to 270. Stir in flavoring and food coloring. Pour candy into pitcher and then pour 2-inch circles/puddles onto your prepared parchment or silicone mat, leaving at least 4 inches between each candy. Lay sticks onto your candy circles so that tip of each stick lies at center of its own circle. Set pitcher down while you place lollipop sticks onto candy, but work fast, as syrup cools quickly and becomes thick.
Pour additional syrup over the circles, so that you "lock" the sticks into place. Don't worry if syrup spreads. Allow lollipops to cool completely before peeling them off.
Wrap in bags or in wax paper. Store at room temp for up to 2 months.
Note on flavors: Look for natural flavorings or edible oils in the baking department of the supermarket or in cookware stores like Sur La Table. I found maple, ginger, tangerine, walnut, banana, cinnamon, to name a few. For a combination of flavors (i.e. banana walnut), I would use 1/2 teaspoon of each. I also experimented with dried lavender and Earl Grey loose tea, by heating the 1/2 cup water in the recipe and infusing it with 1 tablespoon each of tea and lavender.
Final note: Please be careful. A sugar solution at 300 degrees is nothing to joke about. If kids are joining you in the project, let them place the lollipop sticks and watch the first steps from a distance.
some other flavour ideas from the same thread
tequila-lime? (with a sprinkle of margarita salt)
I like strawberry lemonade but strawberry LIMEade is fabulous.
31812.13 in reply to 31812.10
kahlua? espresso? hey tracy- is there a way to make an opaque white mixture with a vanilla cream flavor? (i'm thinking white russian lollipops)
cocoa-chipotle (also known as hot chocolate)