INGREDIENTS

INSTRUCTIONS

Mix sugar, syrup, and water in a medium sized saucepan. Stir over
medium heat until sugar dissolves. Boil, without stirring, until
temperature reaches 300 degrees (hard crack stage) on a candy
thermometer.  Remove from heat. After boiling has slowed, stir in
flavoring and  desired coloring. Pour into lollipop molds that have
been lightly  sprayed with Pam. Let set, then remove from molds (about
10 minutes)  For hard candy....Pour onto a cooky sheet that has been
sprayed  lightly with Pam. Score while still warm. Let cool, then break
into  pieces. Coat pieces with confectioners sugar.  Note: The Lorann
flavoring is available at most drug stores. The  cinnamon and clove oil
is used here in Virginia to make apple butter.  The small bottle
contains .125 oz, and you use the entire bottle. It  comes in luscious,
exotic flavors as well as the standard ones.  Yesterday I made
strawberry, tangerine, plum, blackberry, raspberry,  and caramel
flavored lollipops. I fixed five boxes to be mailed  tomorrow, and
saved out 30 lollipops to take to my homeroom students  at school.
(Yes, I let them eat in class!)  Posted to EAT-L Digest 07 Sep 96
From:    "Sharon H. Frye" <shfrye@PEN.K12.VA.US>  Date:    Sun, 8 Sep
1996 12:28:29 EDT

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