Always calibrate your thermometer before you begin. Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended.

1. Oil lollipop molds, or spray with non-stick cooking spray.  

2. Put a small amount of grated zest (optional) into cavity of each mold and put sucker stick into place. 

3. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. 

4. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. 

5. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 

6. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor, color, and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 

7. Carefully pour syrup into prepared molds. Do not refrigerate.

8. Once candy has set, remove from molds and wrap with bag and twist tie, or store in airtight container.  

Any of our LorAnn super-strength flavors can be combined to create your own custom flavoring creations!  

Strawberry Daiquiri – 1 dram LorAnn Strawberry Flavor + 1/4 teaspoon LorAnn Lime Flavor
Mojito – 1 dram LorAnn Lime Flavor + 1/4 teaspoon LorAnn Peppermint Flavor
Champagne Cocktail – 1 dram LorAnn Sparkling Wine Flavor + 1/4 teaspoon LorAnn Lemon Flavor
Peach Daiquiri – Peach + Lime
Mango Daiquiri – Mango + Lime
Watermelon Daiquiri – Watermelon + Lime
Bay Breeze – Cranberry + Orange
Sea Breeze – Cranberry + Grapefruit