Jumbo Lollipops

You don’t see much candymaking anymore. I think people generally have the view that they want the time they invest in cooking to manifest into something “wholesome.” I would posit that there are worse things in the world than sugar and that much of the commercially-prepared sweets have things far more worrying than sugars.

This isn’t to say there’s anything wrong with commercial candy; I’m just saying, don’t discount the value of homemade sweets on the theory that all sweets are bad and therefore it doesn’t matter how bad any of them are.

From a box sold in Columbiaville, Michigan.

Jumbo Lollipops

Combine 2c. sug., 1 c. lite corn syrup + 1/2 c. water in med. size heavy pan. Heat to boiling, stirring constantly.

Wrap a fork w. damp paper toweling, wipe sug. crystals from side of pan as mixture cooks.

Lower heat; cook without stirring to 300 dec. (a t. full of syrup will separate into threads that are hard + brittle when dropped in cold water). Remove from heat.

Stir in 1 1/2 t. of either anise, peppermint or lemon extract + enough red, grn, or yellow fd. coloring to tint.

Arrange wooden sticks on lge., oiled cooky sheets. Immediately pour mixture in a thin stream over ea. skewer into rounds as lge. as you wish. Power as many as you can decorate before mixture hardens.

Decorate w/ gumdrops + hard candies. Keep syrup fluid by placing pan in larger pan filled w/ boiling water.

Cool till firm.

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