Homemade Lollipops

(For 12 servings)

Combine sugar, water, and corn syrup in a saucepan. Cook over a medium heat, stirring to dissolve sugar. Bring to a boil and heat to 297º. Without stirring add coloring and flavoring as desired. Turn heat to high and heat to 300º. Remove from heat. Drop by spoonfuls into buttered lollipop molds or onto buttered slab. Insert sticks. Seal each stick with a drop of the mixture. Cool completely and wrap in plastic food wrap. Serve at room temperature.

Flavoring Suggestions: For one batch of syrup add 1/2 teaspoon of raspberry,orange, lime or lemon flavoring or whatever flavoring you desire.

Caramel Lollipops

(For 10 servings)

Fill a large bowl with ice water and set aside. Lightly spray with cooking spray or lightly coat with vegetable oil 10 lollipop molds or a sheet of parchment paper. Put lollipop sticks in molds.

In a heavy saucepan combine sugar, water, corn syrup, and flavored oil. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil syrup without stirring, washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until syrup is pale golden. Continue to cook syrup without stirring, swirling pan occasionally, until golden. Remove pan from heat and dip bottom of pan into ice water to stop caramel from cooking further. Spoon caramel into molds or spoon caramel onto parchment paper to make 10 lollipops. If caramel in pan becomes too hard, heat over low heat, without stirring, until spoonable. If using jellied candies, work quickly to decorate; if using chocolates, cool lollipops about 5 minutes before decorating. Cool lollipops completely (about 30 minutes) and remove from molds or parchment. Wrap in waxed paper that's been coated with butter. Serve at room temperature.