Lollipops
This Valentine's Day, treat your loved ones to homemade lollipops in the shape of hearts. Cooking the candy to the exact temperature and working quickly are the secrets to successful candy-making.
Ingredients
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24 molds for 2-inch heart-shaped lollipops (see Note)
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Cinnamon Red Hots, candy hearts and flowers, for decorations
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2 cups sugar
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1 cup water
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3/4 cup light corn syrup
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1/2 teaspoon cinnamon extract
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24 lollipop sticks
Directions
1.
Lightly coat lollipop molds with nonstick cooking spray. Arrange Red Hots, hearts and flowers in molds.
2.
In heavy saucepan, heat sugar, water and corn syrup over medium heat, stirring, until sugar dissolves, 5 to 7 minutes.
3.
Clip candy thermometer to side of saucepan. Continue to cook over medium-high heat, without stirring, until thermometer reaches 300 degrees F, about 30 to 35 minutes. Remove from heat. Stir in extract.
4.
Working quickly and in batches of 12 lollipops at a time, carefully pour hot liquid into molds, dividing equally. Press lollipop sticks into the center of each mold. Let lollipops cool completely. Loosen lollipops from molds and remove. Wrap in cellophane. Store at room temperature up to 1 week.
Note
Lollipop molds available from New York Cake and Baking, 800-942-253
Nutrition information
Calories 86, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 11 mg, Carbohydrate 22 g, Fiber 0 g, Protein 0 g.
Percent Daily Values are based on a 2,000 calorie diet
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