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  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup white corn syrup
  • 1/4 to 1/2 teaspoon flavoring
  • small dab paste food coloring

This recipe makes approx. 10-14 lollipops. Recipe may be doubled.. Prepare molds first by spraying with non-stick cooking spray, wipe out excess spray with paper towel. Place sticks in molds. In 1-quart saucepan (2-quart for double batch), blend sugar, water and corn syrup until sugar is dissolved. Bring to boil (DO NOT STIR ANY MORE) over HIGH heat until mixture reaches 290 degrees F on a candy thermometer. Remove pan from heat. Allow to stand until bubbles have settled down. Add flavoring and color, as desired. Stir until blended and bubbles dissappear. Too much stirring will cause syrup to solidify into a hard sugary lump. Work fast! Pour into hard-candy molds and allow to set until hardened. Remove lollipops from molds and place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. If lollipops are not going to be eaten right away, store in refrigerator. SUPPLIES NEEDED: non-stick cooking spray (unflavored) heavy sauce pan candy thermometer large wooden spoon plastic lollipop bags lollipop sticks measuring cups & spoons lollipop molds

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