Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Hard Candy (LOLLIPOPS)




Source of Recipe


recipecircus-tammii


List of Ingredients





1 cup granulated sugar
1/3 cup hot water
1/3 cup light corn syrup
1/2 teaspoon liquid food colors
1/2 teaspoon flavoring






Recipe



Spray mold lightly with vegetable spray. Combine sugar, hot water, and corn syrup in pan. Place on high heat and stir with a wooden spoon until all sugar crystals are dissolved. Clip candy thermometer on side of pan, and continue cooking without stirring.

When thermometer registers 300 degrees, remove pan from heat. Let mixture stand for 2 minutes until bubbles disappear.

Add flavoring and food color and stir to blend. Pour mixture into molds and let harden at room temperature for about 10 minutes.

When candy has hardened, unmold by inverting and gently flexing molds. Glossy hard candies will keep at room temperature for about 6 weeks.

Makes 10 small lollipops or about 30 mini candies.