Recipe by Linda's Busy Kitchen
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
- 2 cups sugar
- 1⁄2 cup light corn syrup
- 1⁄4 cup water
- 1⁄4 teaspoon cream of tartar
- cinnamon stick (24 4-inch long)
Directions See How It's Made
- 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.