You can find lollipop sticks and flavouring oil at most bulk food stores or cake decorating shops.
- Portion size 14 servings
- Credits : Canadian Living Magazine: December 2011
MethodGrease large rimmed baking sheet; line with parchment paper and grease paper, or use nonstick baking mat.
To use moulds, spray insides with nonstick cooking spray.
In large saucepan, stir together sugar, water, corn syrup and cream of tartar over medium heat until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 300°F (150°C), 13 to 16 minutes, or hard-crack stage when 1 tsp syrup dropped into cold water separates into hard but pliable threads. Remove from heat. Stir in flavouring oil. Tint to desired colour.
Working quickly, pour about half of the syrup, by 1 tbsp, into 2-inch (5 cm) circles about 4 inches (10 cm) apart onto prepared pans. If using moulds, divide evenly among 16 greased moulds.
Press lollipop stick into circle so 1 end is at centre. Pour 1 tbsp syrup over top of each to enclose stick. Let stand until cool, about 1 hour. Peel lollipops off paper.
Nutritional facts Per each of 14 pieces: about
- Sodium 7 mg
- Protein 0 g
- Calories 72.0
- Total fat 0 g
- Potassium 1 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 19 g