2 cups sugar
1 cup water
2/3 cup light corn syrup
1 tsp cinnamon extract
3 or 5 drops liquid red food color
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil.
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300ºF or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4- to 6-in. lollipop sticks (depending on size of molds)
Yield 6 large (3 1/2"), 8 medium (2 1/2") or 12 small (1 1/4") lollipops
Candy, Desert, Dessert, Desserts, Dutch Oven, Holiday, dessert, desserts, stove top
Estimated preparation time:
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