YIELD: 20 CANDIES
Have you ever thought to make your own lollipops? If not, now’s the time! They are easy as can be and you can completely control the flavor. One trip to a craft or candy supply store and you’ll have what it takes to make enough lollies to last a year! Seek out white plastic molds as they are made specifically for molding hard candies and releasing without breakage.
Directions
Place the plastic (white) hard candy molds onto a flat surface and place them in the lollipop sticks, if you’re using them.
Have the molds nearby for when your sugar is ready to go.
Over medium heat, in a 2- or 3-quart saucepan, combine the sugar, water, and cream of tartar and heat until boiling, stirring often as it cooks.
Be sure to brush down the sides of the pan with a wet pastry brush once the sugar crystals mostly are dissolved.
Once the mixture is boiling, stop stirring.
Clip-on a candy thermometer.
Let the mixture cook until the candy thermometer reaches 300 °F (or Hard Crack Stage using the Cold Water Method) or until it turns from clear to a very light caramel hue.
Working quickly, immediately stir the food coloring and flavoring into the pot.
Pour the mixture into candy molds.
Wrap the mold lightly on a flat surface to remove any air bubbles from the candy, and let the candies set until totally hardened.
Pop-out and place onto waxed paper.
Store in an airtight container for up to 1 month.
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Ingredients
1 cup sugar
½ cup water
⅛ teaspoon cream of tartar
1 to 2 drops food coloring (optional)
½ teaspoon flavored oil or extract, such as lemon or cherry
