Lollipop molds to hold 30 to 40 small pops (optional)
A glass of ice water (optional)
A few drops of food coloring (optional)
1/2 tsp. flavor extract (optional)
If you’re using molds, spray them with nonstick cooking spray. Place
the lollipop sticks inside the molds, and put them on the baking sheets.
Otherwise, spray the baking sheets directly.
Add the water, sugar, and cream of tartar to a saucepan, and heat the
mixture on medium. Stir the mix until the sugar dissolves.
Turn up the burner to high, and boil the mixture for about 10 minutes,
until it turns amber in color. Do not stir. Check the temperature with
a candy thermometer. The syrup should reach 300 degrees.
If you don’t have a thermometer, spoon
a drop of syrup into a glass of ice-cold water. If, after five
seconds, it forms easily breakable threads, it’s ready
Remove the saucepan from heat and dunk the bottom in a bowl of ice and
water to stop cooking. Quickly stir in coloring and flavoring if you’re
using them. If not, don’t worry—plain lollipops are tasty, too.
With a teaspoon, fill the lollipop molds. If you’re not using them,
pour a 2-inch pool of syrup directly onto the baking sheets, and put
a lollipop stick in it. Repeat across each baking sheet. Work quickly;
if the mixture gets too thick to pour easily, return it to the stove
and heat it briefly to thin it out.
Let the pops cool for at least 15 minutes before removing them from
the molds or using a spatula to pry them from the baking sheet. They’re
ready to eat!
If you’ve got syrup left over after filling
the molds, reheat it in the saucepan and pour it over ice cream
for a candy-coated treat
Package your lollipops in clear or colored wrappers. Tie each with a
ribbon or string.