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

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”