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Chef with red wine glass

CHERRY LOLLIPOPS

 

By Sandra Lee,
author of Semi-Homemade Desserts

These hard candy lollipops are the perfect project for pint-sized chefs. Make them in any color or flavor you want -- even in fun shapes, using metal cookie cutters or candy molds, available at most kitchen stores. To make cute gifts, holiday treats, or party favors, tie colorful ribbons around the sticks and curl the ends by pulling the ribbons between your thumb and the blade of a pair of scissors.

Makes 20 lollipops

Nonstick cooking spray, PAM®
3/4 cup granulated sugar
1/2 cup light corn syrup, Karo® 
1/4 cup butter
1 box (3-ounce) cherry gelatin dessert mix, Jell-O®

Special Equipment:
20 4-inch lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Prep time: 10 minutes

Preparation:
Spray 2 large baking sheets with nonstick spray.
Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart.
Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved.
Slowly bring to boil, stirring frequently.
Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees.
Stir in gelatin until smooth.
Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick.
Cool completely.
Wrap each lollipop in plastic wrap and store in airtight container.
 

 

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