The kids will love making these gluten-free lollipops and inventing their own flavors!
1 c sugar
1/3 c corn syrup
½ c water
¼ tsp cream of tartar
Liquid food coloring (optional)
1 tsp citric acid (optional, for a sour taste)
1. Turn a cookie sheet upside down, cover with parchment paper, then spray with oil. You can also cover a cookie sheet with a Silipat or similar silicon sheet. You can also put lollipop molds on the cookie sheet and lightly spray with oil.
2. Combine sugar, corn syrup, water, and cream of tartar in a sauce pan over medium heat. Stir constantly until the sugar is dissolved. Keep stirring until it boils, then insert a candy thermometer, making sure to keep your hands and spoon away.
3. When the temperature hits 300 degrees, remove from heat and let cool to about 275 degrees, then stir in the rest of the ingredients.
4. Making sure to do this fast, pour dollops (approx. 2 in. across0 on the prepared cookie sheet, then immediately place a lollipop stick in each one, twisting to make certain it’s well-stuck.
5. Cool lollipops until they’re hard, approximately 15 mins. Wrap individually in plastic wrap or colored cellophane, then tie.
Note: For flavoring options, you can check out flavored oils and extracts at the grocery store or specialty shops. You should use about ½ to 1 tsp of extract for lighter flavors and ¼ to ½ tsp of more intense flavors, such as cinnamon and mint. Here are a few flavor options:
1. Creamsicle: ¾ tsp orange extract, ½ tsp vanilla
2. Black licorice: ¼ tsp anise extract, 1 tsp vanilla
3. Tabasco: 14 tsp cinnamon extract, 1 tsp Tabasco
4. Coffee: ½ tsp coffee extract, ¼ tsp vanilla
5. Bacon: ½ tsp vanilla, finely chopped crisply-cooked bacon, ½ tsp reserved bacon grease
From our home to yours, Tina Turbin.