Lollipops are an old-fashioned favorite that we’ve updated with easy edible wafer paper decorations. You can vary the colors or flavors to suit your tastes, but we have found either clear or white lollipops provide the best background for wafer paper images. Make sure you have an accurate candy thermometer for this recipe because the sugar temperature is critical! INSTRUCTIONS 1. Prepare your molds by lightly spraying them with nonstick cooking spray.

2. Prepare either a marble slab or an upside- down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on cookie sheet or marble slab.

3. Combine sugar and water in a medium heavy bottom sauce pan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from form- ing. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer.

4. Allow to boil, without stirring, until candy reaches 250° F (121° C). If you plan to add food coloring, add it at this point and allow how to make the liquid to continue boiling.

HARD CANDY LOLLIPOPS WITH 5. Once the candy reaches 300° F (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into WAFER PAPER DECORATIONS the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes will prevent bubbles from forming in your poured lollipops.

MATERIALS INGREDIENTS 6. Working quickly, pour a scant amount of hard candy liquid into each mold, enough • Medium heavy bottom sauce pan • 1 cup of granulated sugar just to cover the bottom. Place a pre-cut • Candy thermometer • 1/3 cup of corn syrup round wafer paper image on • 2” flat round hard candy lollipop mold • 1/2 cup of water FACE DOWN the liquid in each mold. Add a lollipop stick • Lollipop sticks • 2 tsp of flavoring oil to each mold and continue pouring to fill • Nonstick cooking spray • 1 to 2 drops of liquid gel food each mold. If liquid becomes too thick to • Pyrex 2 cup measuring cup color if using easily pour, simply reheat in the microwave • Pastry brush on high for about 15 seconds and con- • Cookie sheet or marble slab tinue filling the molds. The image is • Parchment paper Recipe makes approximately 8 to NOTE: placed face down so that the correct side • Edible wafer paper images cut to fit 10 lollipops per batch. (Each mold of the image will be on the front side of the inside the 2” flat candy mold makes 5 lollipops.) completed lollipop.

7. Allow to cool completely and remove from mold once hardened.

8. Store Lollipops individually wrapped, in an airtight container at room temperature, for Fancy Flours, Inc. | Shop online at www.fancyflours.com | 1.406.587.0118 up to a month.