1 cup granulated sugar
½ cup light corn syrup or Glucose
½ tsp. LorAnn Oil Flavoring
Please note: Cinnamon, Clove and mint flavors are very strong, you may want to use less.
Food coloring (as desired), liquid or gel/paste.
1/8 tsp. Citric Acid for fruit flavors (adds tang to fruit flavors such as grape, orange, lime, etc.) you can add more for a sour ball effect.
Have all ingredients measured and tools within reach of the microwave.
Lightly spray the cavities of your candy molds with cooking spray.
These instructions are for a 1000 watt microwave. Adjust the times if you have a lower or higher wattage microwave.
Thoroughly mix sugar and light corn syrup (glucose) in a 4-cup microwave-safe glass measure designed for high temperatures (such as Pyrex). Cover with plastic wrap. Microwave on HIGH for 3 minutes.
Remove from the microwave and carefully remove plastic wrap. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 2 1/2 minutes.
Remove from microwave, carefully remove plastic wrap and stir with a clean spoon. After boiling has stopped, stir in your color and then flavoring.
Pour syrup, carefully I use a spoon to control the flow, into prepared molds.
Insert lollipop sticks, if using a lollipop mold.
Let cool on counter, do not refrigerate.
Cool completely. Store in airtight container layered with waxed paper
If making lollipops, place into cello bags and secure with twist ties or ribbon.
Note: You can make hard candy lollipops without a candy mold by laying sticks on sprayed cookie sheets (or line a cookie sheet with a silicone liner). Just pour the syrup over sticks using a tablespoon, or make candy drops by dropping teaspoons of syrup on cookie sheet.