Lollipops

Cut off top of each cup to make 1 1/2 inch deep ring mold. Cut 1/8 inch wide slit from cut edge to but NOT through rim. Grease well molds and 2 cookie sheets, put molds, rim side down, in rows on sheets, leaving space for sticks. Arrange a flower pattern of 3 hard candies, if using, in each mold. Set aside. In heavy 2 quart pan, stir sugar, water and syrup until sugar dissolves. With damp pastry brush, wipe side of pan to remove sugar crystals. With candy thermometer in place, over high heat, without stirring, heat mixture to 300 F or hard-crack stage. Remove from heat and stir in oil of lemon and food colour, then working quickly, pour about 1/4 cup mixture into each mold. Press sticks through slits into candy. Cool completely. With Spatula loosen lollipops from sheets. Discard molds.