Directions

First, make sure your thermometer measures accurately; in boiling water, it should read 212°F (100°C). Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line a rimmed baking sheet/jelly roll pan with foil and lightly oil or spray with non-stick cooking spray (such as PAM). If using molds, lightly spray cavities of clean, dry candy molds with non-stick cooking spray. Insert sucker sticks. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the syrup into the molds you have excess candy, you can pour it onto the foil for break-up candy

• In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
• Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
• Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush.
• Continue to cook the syrup, without stirring, until the temperature reaches 260ºF; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
• Remove from heat precisely at 300°F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
• Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
• Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Pro-Tips

• For easy clean-up, simply soak your pot and utensils in hot water until the hardened candy is dissolved.
• Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar.
• When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect your hands from heat).

Directions

Have all ingredients and tools assembled and within easy reach of the microwave. Use only metal measuring and mixing spoons – do not use plastic. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.

• Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with microwave-safe plastic wrap (Glad Press’n Seal works well). Microwave on HIGH for 3 minutes and 15 seconds.**
• Remove from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.**
• Remove from microwave, carefully remove plastic wrap – USE CAUTION as very hot steam will build up under the wrap. After boiling has ceased, use a clean spoon to stir in coloring and then flavoring.
• Pour syrup quickly, but carefully using a spoon to control flow, onto prepared cookie sheet and foil or into the waiting molds. If not using molds, when the sugar mixture begins to set up, you may want to score with a large knife to mark squares. Break into pieces when cool. Do not refrigerate.
• Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. If making lollipops, place into sucker bags and secure with twist ties. Always store hard candy in a dry place at cool room temperature, never in the refrigerator.

*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces.

**All microwaves are not created equal. This recipe is designed to work in a standard household microwave with a power rating between 600-700 watts. Mini-microwaves and/or commercial microwaves are not recommended.

Directions

• 1. Combine sugar, corn syrup, and water in a 2 to 4-quart saucepan and stir with a wooden spoon.
• 2. Place pan on medium heat and stir until sugar has dissolved. Clip thermometer to side of pan and bring mixture to a boil WITHOUT stirring.
• 3. When syrup temperature reaches between 250-260°F. add 2 drops of white food coloring. Do not stir. Boiling action will incorporate color.
• 4. Remove from heat at 300°F. Add in Lecithin, 1/2 teaspoon peppermint oil, and 1/4 teaspoon cinnamon oil and stir carefully. Avoid rising steam.
• 5. Optional: Add one drop of red food coloring to one side of the mixture and barely stir to create a two-toned look.
• 6. Carefully pour hot syrup into lightly greased small round flat lollipop molds. Let cool completely before removing from molds (about 15 minutes). Lollipops will be good for about a month in an airtight container.

Notes

Please Note: When making hard candy, cinnamon oil in particular may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar. Using Lecithin in hard candy may darken the color of candy slightly.