Lollipops have a long history as candy on a stick. The secret to really great lollipops is controlling sugar crystal formation. By adding cream of tartar and corn syrup, washing down the sides of the pan, and by not stirring the boiling mess, the molecules form irregular or amorphous crystals. That way when you bite down on your lollipop it breaks into easy pieces. If you let regular crystals form, your lollipops would be rock hard, like rock candy. If you don’t have a lollipop mold you can pour the heated syrup into little round circles on an upside down greased cookie sheet and add a stick!

STUFF:
Large sauce pan, enameled and with a spout is best
Lollipop molds and sticks
Cooking oil spray
Wooden spoon
Candy thermometer
Pastry brush
Plastic wrap and ribbon or twist ties

RECIPE:
1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/3 cup corn syrup tablespoon corn syrup
1/4 to 1 teaspoon flavorings
1 to 2 teaspoons of citric acid
Food coloring

1. Prepare the lollipop mold by spraying with oil and wiping away the excess.
2. Mix: sugar, corn syrup, water and cream of tartar in the sauce pan.
3. Stir over medium heat until the sugar dissolves and the mixture just starts to boil.
4. As soon as it starts to boil, stop stirring!
5. Clip candy thermometer to side of pan, don’t let it touch the bottom.
6. Wash down the side of the pan with the pastry brush and a small amount of warm water.
7. Let it cook without stirring until it reaches 305F.
8. Remove from heat and allow it to cool to about 275F.
9. Stir in the flavoring, color, and citric acid.
10. Quickly pour into mold and add the lollipop sticks.
11. Twist the sticks in the lollipop mold so that they are completely covered.
12. Allow lollipops to cool for 15 min, remove from mold and wrap in plastic.
13. Store in a cool, dry place.