Ingredients for Cinnamon Lollipops
- Sugar
- Corn Syrup
- Water
- Cream Of Tartar
- Flavoring
- Red Food Coloring
- Lollipop Sticks
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How to Make Cinnamon Lollipops
- Line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray.
- Lightly grease a 2-cup heatproof measuring cup with cooking spray.
- In a large saucepan, combine the sugar, corn syrup, and water. Cook over medium-high heat, stirring constantly for 5 minutes, or until the sugar is completely dissolved.
- Continue cooking, occasionally brushing down the sides of the pan with a pastry brush dipped in warm water, until the mixture comes to a rolling boil.
- Once boiling, stop stirring.
- Carefully insert a candy thermometer into the mixture, ensuring it doesn't touch the bottom of the pan.
- Continue to boil the syrup for 10 minutes, or until it reaches 300°F (hard-crack stage).
- To test for the hard-crack stage, drop a small amount of the syrup into a glass of ice water. It should form brittle, hard threads.
- Immediately remove the pan from the heat and let the syrup cool slightly to 275°F, or until it stops bubbling completely.
- Quickly stir in the cinnamon flavoring and food coloring.
- Carefully pour the syrup into the prepared measuring cup, then quickly pour it into 2-inch rounds onto the prepared parchment paper.
- Insert a lollipop stick halfway into each round, twisting slightly to secure.
- (Optional) Use skewers cut in half as lollipop sticks.
- Let the lollipops cool completely for at least 15 minutes, or until they are hard.
- Wrap each lollipop individually in plastic wrap and seal with tape or a ribbon.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
0g
Carbs
7g
