INGREDIENTS

INSTRUCTIONS

In a saucepan combine sugar, corn syrup, water and salt and bring to a
boil. Cook mixture until a candy thermometer registers 300-310 degrees F or
a drop of the mixture placed in cold water produces a brittle strand of
candy. Remove from heat and stir in 1/2 to 1 teaspoon peppermint or
cinnamon oil. Stir in several drops of red or green food coloring and stir
to combine.
On a lightly oiled marble slab pour the syrup into small round shapes
and position a paper lollipop stick in each round. As an alternative,
pour syrup into lightly oiled small or regular cupcake tins and position a
popsicle stick in each cup.
Allow lollipops to harden and then carefully remove from either marble
surface or cupcake tins. Individually wrap each lollipop in plastic wrap to
prevent them from sticking together.
Yield: 2 dozen small lollipops or 1 dozen large lollipops
Recipe By     : COOKING LIVE SHOW #CL8747
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 10:03:35 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
NOTES : (Courtesy of Joan Kearney

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