INGREDIENTS

INSTRUCTIONS

Brush vegetable oil evenly over a baking sheet.  With
a large chef's knife, cut each cinnamon stick in half
lengthwise along the groove between the two curled
edges.  Arrange the cinnamon sticks on the prepared
baking sheet and set aside.  In a heavy medium
saucepan, combine sugar, corn syrup, cinnamon oil and
1/2 c water; bring to a boil over high heat, stirring
occasionally to dissolve the sugar. Clip a candy
thermometer to the pan and boil until the temperature
reaches 300 degrees and is at hard-crack stage (when a
bit of syrup dropped into ice water is hard and
brittle and does not stick to teeth).  This will take
about ten minutes. Remove from the heat and stir in
apple-juice concentrate.  Return saucepan to high heat
and cook, stirring, until thoroughly combined.
Continue cooking, swirling the pan just until the
mixture begins to color, 1 to 3 minutes.  Immediately
remove from heat and let stand until the bubbles
subside, about 2 minutes.  Spoon about 1/2 T of the
hot sugar mixture over the tip of each cinnamon stick
and let stand until hardened, about 5 minutes.  (If
the sugar mixture hardens before all lollipops are
formed, return the pan to high heat just until the
syrup begins to bubble; be careful not to let it burn.
Let stand for 1 to 2 minutes, then continue.)
When lollipops have set, carefully loosen them from
the baking sheet. (The lollipops can be stored in an
airtight container, with was paper between each layer,
in a cool, dry place for up to 1 week.)  28 calories
per lollipop: 0 g protein, 1 g fat, 6 g carbohydrate;
1 mg sodium; 0 mg cholesterol.  From Eating Well
Magazine, Nov/Dec '94.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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