Heirloom Meals: Savoring Yesterday's Traditions Today

Anne Maxfield’s Lollipops

Lollis on Plate

Ingredients:

Makes about 24-30 depending on the size of the molds

2 cups sugar
2/3 cups light corn syrup
¾ cup water
¼ teaspoon flavoring (use oil-based flavorings)
¼ teaspoon food coloring

Directions:

Lightly grease the molds (Pam works well) and close with elastics. 

Have the flavoring and food coloring close by the stove.  In a large saucepan, mix together sugar, corn syrup and water.  Heat over medium-high heat, stirring until the sugar dissolves.  Bring mixture to a boil, without stirring.

When it reaches 300°F on a candy thermometer, immediately remove from the heat and quickly stir in the flavoring and coloring.  Stir to combine thoroughly.  Be very careful, the mixture will steam and is very potent if inhaled!

Carefully pour the syrup into the prepared molds, insert sticks and chill in the freezer (or out in a snow bank) until the molds feel cool to the touch and can be gently cracked open.  Cut the elastics with a knife and use the back of the blade to pry open the molds.


Categories: Heirloom Recipes

Tags: heirloom recipe, heirloom meals' christmas special, dessert, candy