Little Lollipops
Nov
Oil candy molds and position sticks in molds.
Combine sugar, water and corn syrup in a heavy 2 quart pot over high heat. Stir with a wooden spoon just until sugar is dissolved.
Dip the pastry brush into hot water and brush down the sides of the pot. This prevents crystals from forming and making the candy grainy.
Clip on the candy thermometer. Cook the syrup, without stirring, until the temperature reaches 300 degrees F. Remove from heat and let
stand 2 minutes. Add color and flavoring and stir lightly.
Pour into prepared molds. Do not scrape syrup our of pan. Be very careful, sugar syrup is extremely hot!
Let molds harden for 10 minutes. Remove lollipops and wrap in clear cellophane or plastic. Tie with ribbon or twist tie.
For candy pieces, follow directions above until step 5. Instead of oiling molds, spread hot syrup on a Silpat lined baking sheet.
Allow to cool for 5 minutes and score lines vertically and horizontally with a sharp knife. When the candy is completely cool, break into pieces and wrap individually.
For multi-colored candy, prepare two separate batches at the same time. Color each differently. Pour each color in
quick succession into the same mold. Marbleize with a toothpick.