5 tablespoons butter
½ cup light corn syrup
¾ cup granulated sugar
½ teaspoon ground cinnamon or 1 teaspoon cherry or mint extract
6 to 8 drops red or green food colouring, or as desired
Using 1 tablespoon of the butter, grease a large baking sheet. Arrange 18 lollipop sticks on the sheet, allowing at least 2 ½ inches between each stick.
In a large saucepan, combine the remaining 4 tablespoons butter, corn syrup and sugar. Cook over medium heat, stirring often, until the sugar dissolves.
Insert a candy thermometer in the mixture and cook, stirring, until the thermometer reads 270F. Remove from heat and stir in the flavouring and food colouring. Let cool for about 1 minute or just until the syrup is easily pourable, but slightly thickened and able to hold its shape once poured.
Drop 1 tablespoon syrup onto the end of each stick, alternating ends.
Let cool thoroughly before lifting, about 10 minutes. To store, wrap each lollipop in clear cellophane and tie with a ribbon. Pack in an airtight tin, where the will keep for up to three weeks.
Makes 18 lollipops.
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Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books. Copyright © 2007 by Georgeanne Brennan. All rights reserved. Reprinted by permission of Chronicle Books.