Peppermint Lollipops

From TOH 1/12
10 Servings
Prep: 5 min. Cook: 30 min. + standing

Ingredients
1-1/2 cups sugar
3/4 cup water
2/3 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint oil
Red and/or green paste food coloring
10 lollipop sticks
Crushed peppermint candies, optional

Directions
Butter 10 assorted metal cookie cutters and place on a parchment
paper-lined baking sheet; set aside. In a large heavy saucepan,
combine the sugar, water, corn syrup and cream of tartar. Cook and
stir over medium heat until sugar is dissolved. Bring to a boil.
Cook, without stirring, until a candy thermometer reads 300°
(hard-crack stage).

Remove from the heat. Stir in oil, keeping face away from mixture as
odor is very strong. For each color of candy swirls, pour 1/4 cup
sugar mixture into a ramekin or custard cup; tint red or green.

Immediately pour remaining sugar mixture into prepared cookie
cutters. Drizzle with colored mixtures as desired; cut through with
a toothpick to swirl. Remove cutters just before lollipops are set;
firmly press a lollipop stick into each. Sprinkle peppermint candies
over tops if desired. Yield: 10 lollipops.

Editor's Note: This recipe was tested with LorAnn peppermint oil. It can be found at candy and cake decorating supply shops or at www.lorannoils.com. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts: 1 serving (1 each) equals 179 calories, 0 fat (0 saturated fat), 0 cholesterol, 27 mg sodium, 47 g carbohydrate, 0 fiber, 0 protein.