Burnt-Sugar Lollipops -- Weight Watchers

"This is a GREAT idea for Christmas lollipops for the kids. GREAT to include on cookie trays as well, and for those watching their weight, this is a sure WINNER to help satisfy your SWEET TOOTH! Burnt-sugar is an old-fashioned name for what happens when sugar melts and turns a deep caramel color. The good news is that you don't need fancy molds or equipment to make these gorgeous, thick lollipops. All it takes is a little patience and a steady hand. Wrap them individually in large, clear lollipop bags (available from candy-making outlets) and seal with a piece of ribbon. Look for cinnamon sticks in bulk (to use as sticks) from candy-store suppliers online, if you can't find them at one of your local candy stores! Makes 24 lollipops POINTS® value | 2 per serving"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 55mins
Ingredients:
5
Yields:
24 lollipops
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ingredients

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directions

  • Line a large baking sheet with a silicon baking mat or parchment paper.
  • Chill in the refrigerator for 30 minutes, so that when the hot sugar hits the cool sheet it will firm up faster, and not spread out too far.
  • Stir the sugar, corn syrup, water and cream of tartar in a medium saucepan, over medium heat, until the sugar dissolves.
  • Raise the heat to med-high, and bring to a simmer, brushing down the pan's inside walls occasionally with a wet pastry brush (wet with a little bit of water) to remove any sugar crystals. Simmer 5 minutes.
  • Bring the mixture to a full boil, and cook undisturbed until very light amber, about 8 minutes.
  • Remove from the heat, and pour into a large Pyrex measuring cup with a pouring spout or into a second saucepan, preferably one with a pouring lip. Set aside just until the mixture stops boiling and thickens somewhat (it will continue to darken), about 2 minutes.
  • Remove the prepared baking sheet from the refrigerator.
  • Pour 24 (1 1/2") circles onto the prepared baking sheet, spacing the circles about 1 inch apart.
  • Press the cinnamon sticks into each of these circles, forming handles for the lollipops.
  • Use a spoon to drizzle the remaining, very-hot sugar syrup over the top of each cinnamon stick that's stuck into the sugar, thereby sandwiching the stick in hardened sugar.
  • You will not use all the sugar. Some of it will harden in the bottom of the pan before you can pour it out.
  • Cool 20 minutes, then pull lollipops up off the baking sheet, breaking off any excess bits of hardened sugar that stick out.
  • Seal in individual, decorative bags.
  • Serving size 1 lollipop.

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<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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