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How to Make Lollipops. Crafting these sugary treats is a snap. You will need Nonstick cooking
spray 2/3 c. water 2 c. sugar 1/4 c. cream of tartar About 40 lollipop sticks 2 large
baking sheets A medium saucepan A wooden spoon A candy thermometer An ice bath Clear or colored
wrappers Ribbon or string Lollipop molds to hold 30 to 40 small pops (optional) A glass
of ice water (optional) A few drops of food coloring (optional) and 1/2 tsp. flavor extract
(optional). Use caution when working with hot candy syrup. Children should be supervised
at all times. Step 1. 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. Step 2. Add the water, sugar, and cream of tartar
to a saucepan, and heat the mixture on medium. Stir the mix until the sugar dissolves. Step
3. 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. Step 4. 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. Step 5. 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. Step 6. 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. Step 7. Package your lollipops in clear or colored wrappers. Tie each with
a ribbon or string. Did you know Salvador Dali designed the logo for Chupa Chups, a
Spanish candymaker that sells about 4 billion lollipops worldwide each year.