Directions
1
Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measuring cup designed for high
temperatures (such as Pyrex). Cover with microwave-safe plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds.
**NOTE: 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.
2
Remove measuring cup from the microwave and carefully remove plastic wrap avoiding any rising steam. Quickly stir the sugar mixture and cover again with a NEW sheet of plastic wrap. Microwave on high for an additional 3 minutes and 15 seconds.**
3
Remove measuring cup 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, followed by your LorAnn Super-Strength Flavor of choice.
4
Quickly but carefully pour the hot sugar syrup into prepared candy molds, or onto a foil-lined cookie sheet, using a spoon to control the flow. If you’re not using molds, score the candy with a large knife as it begins to set—this will make it easier to break into pieces once cooled. Do not refrigerate.
**NOTE: 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.
5
Cool completely. Lightly dust both sides with powdered sugar and brush off any excess. Break into small pieces and store in airtight containers between layers of waxed paper. If making lollipops, place them in sucker bags and secure with twist ties. Always store hard candy in a cool, dry place at room temperature—never in the refrigerator.
TIPS FOR BEST RESULTS:
•Before you begin, 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 a cookie sheet or the cavities of clean, dry candy molds with non-stick cooking spray. Insert sucker sticks. For easy cleanup, you can also spray a piece of foil with non-stick cooking spray—any excess candy can be poured onto the foil after filling the molds.
