6 to 12 pops, depending on size of cookie cutters
- 2 cups C&H® Granulated Sugar
- 2/3 cup corn syrup, light
- 1/2 cup water
- flavoring extracts
- food coloring
- colorful ribbons; wooden craft sticks or lollipop sticks
Line 2 cookie sheets with foil, keeping foil very smooth.
In medium saucepan, combine sugar, corn syrup and water. Cook, stirring constantly, until sugar dissolves. Increase to high heat and bring to boil. Cook without stirring until candy thermometer reaches 300°F, or hard crack stage (about 15 to 20 minutes). To test, put a drop of mixture in glass of water--if brittle ball forms, it's ready.
Remove from heat. As with any hot liquid, take special care in handling. Immediately stir in your choice of flavoring and food coloring.
Lightly grease heart-shaped cookie cutters; place on prepared cookie sheets. Slowly pour syrup from glass measuring cup with small spout, filling heart-shaped cookie cutters to 1/4 inch thick. Let cool slightly until syrup holds its shape. Remove cookie cutters and press ribbons or sticks into each lollipop immediately.
Cool at room temperature.
Try these extracts, in quantities given, to give your pops custom flavors.
Peppermint extract: 1 1/2 teaspoons
Lemon extract: 2 teaspoons
Almond extract: 1/2 teaspoon
Cinnamon (oil of): 1/4 teaspoon
Vanilla extract: 1 teaspoon
If syrup becomes too stiff to form shapes, return to low heat until thin enough to pour.