Sugar. Water. Corn Syrup. Heat.
Hotter, hotter, hotter (154 degrees C)...
Bubbles. Chemical Reactions. Bonding. Solutions.
Food coloring. Yay! (and a little flavoring i.e. lemon extract)
Don't overdo it on the food coloring like I did or you will end up with a lollipop that looks like sin.
And, mind you, this is a messy process. You must work fast to getcho lollies out of the pan!
Faster, faster! Check out all of the stringy sugar.
3/8 cup corn syrup
1/3 cup water
1/2 cup sugar
2-3 drops food coloring (I made a boo boo and added WAY TO MUCH...don't do what I did)
1 tsp lemon flavoring
1. Combine sugar, corn syrup, and water in a heavy-bottom saucepan.
2. Bring to a boil, turn the heat to low, put the lid on the pan, and allow contents to cook for 2 minutes. The steam that develops will help wash down crystals from the sides of the pan.
3. Remove the lid, turn the heat back up a bit, and cook undisturbed to 154 degrees C (extreme hard crack stage). Cook slowly (medium heat) toward the end so syrup does not scorch.
4. Remove from heat.
5. Add color and flavoring. Using a clean metal spoon, stir only enough to mix.
6. Drop from the tip of a tablespoon onto buttered parchment paper, taking care to make drops round. **Try to do this step quickly before all the candy hardens in the pan.
7. If desired, press a toothpick or skewer into edge of each before it hardens.
8. To prevent cracking, loosen from the parchment before completely cold.