Serves: 24
Total Calories: 43
Butter two baking sheets. Place lollipop sticks 4 inches apart on sheets. In a heavy 1-quart saucepan, stir sugar, water and corn syrup. Stirring occasionally over medium-high heat, cook until sugar dissolves. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 300° * or hard crack stage Remove from heat. Let stand for 2 minutes or until bubbles are almost gone.
Stir in soft drink mix and food color. Immediately spoon about 2 teaspoons of hot candy over one end of each lollipop stick. Let stand until cool and firm. Wrap individually in plastic wrap or moisten candy with a damp cloth and dip in sugar for a frosted appearance.
* See altitude adjustments.
This Fruity Lollipops recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
