I love making candy during the holidays. After some trial and error, I perfected this recipe for sweet fruit flavored lollipops. A simple cellophane bag and a tie of holiday ribbon elevate them to a level far beyond the lollipops you grew up with. I found natural pomegranate, grapefruit, lime, lemon, and orange extracts...all were just delicious in my holiday lollies. —cookingteach
Before cooking, spray a two cup glass measuring cup with nonstick cooking spray. Also lightly spray your lollipop molds and insert the sticks.
In a medium saucepan, combine the sugar, corn syrup, and water. Stir to combine, using a wet pastry brush to brush down any sugar crystals from the sides of the pan. Place the pan over medium high heat and clip a candy thermometer onto the side. Cook, without stirring, until the mixture reaches the "hard crack" stage, 300 degrees, and immediately remove it from the stove. Add the extract and food coloring and stir with a heat-proof rubber spatula.
CAREFULLY pour the mixture into the prepared glass measuring cup, tap it lightly on the counter to pop the bubbles, and pour it into the molds. Work carefully but quickly as the mixture starts to set up very fast. Let lollipops rest for 30 minutes, remove from the molds, and package as desired.