More seasonal sweets today! The options are absolutely innumerable with this sucker recipe, the colors and candies you can combine would work for any holiday or celebration! For today’s batch, nothing seems more Fall appropriate than candy corn and that natural amber hue. Handling hot sugar is not recommended with your tiny ones nearby, but adding the candies at the end is more than enough fun for them!
Nothing provides that sweet and rare satisfied silence from kids like a sucker.
Here’s the recipe (taken from Martha Stewart Living Magazine)
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
10 drops orange food coloring
8 drops pure orange oil
10 lollipop sticks
Assorted candies, for decorating
Prepare an ice-water bath and line baking sheets with Silpats (if you don’t have Silpats you can coat baking sheets with vegetable oil.) Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. When the syrup comes to a boil, stop stirring and clip on a candy thermometer. Continue to cook, without stirring, until the mixture turns golden and reads 300-310 degrees Farenheit. Let it cook for 5 to 7 minutes. Occasionally wash the sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
Remove the pot from the heat. Transfer the syrup to a 2-cup measuring device (make sure it’s heat proof!) Using a heatproof rubber spatula, stir in the food coloring and orange oil until completely combined.
Make sure you’re absolutely ready for the next step because you’ll need to move fast. Pour ten 3-inch circles of syrup onto prepared baking sheets. Press in lollipop sticks. Using a toothpick tap the candies into the mixture and then let them harden and cool completely.