INGREDIENTS

INSTRUCTIONS

Lollipops are best made on the day you wish to serve them.
Place corn syrup, water and sugar in small saucepan, stir over low heat
until sugar is dissolved. Brush sides of pan with a wet pastry brush to
dissolve sugar crystals. Increase heat, cook until syrup reaches 150
degrees C when tested with a sweets thermometer or until syrup reaches hard
crack stage. Remove from heat, add a little flavouring and colouring to
syrup, stir through. Pour spoonfuls of mixture in desired shapes onto
foil-covered trays. Press a lollipop stick into each shape; allow lollipops
to cool at room temperature.
Makes about 10.
Flavouring & Colouring Suggestions
For one batch of syrup add 1/2 teaspoon of raspberry, orange, lime or lemon
flavouring and 1/2 teaspoon of red, orange, green, or yellow colouring.
Mixture can also be divided and flavoured and coloured, as desired, to
create multicolored lollipops.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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