M, E, W, P, S, N
2 cups sugar
⅔ cup light corn syrup
¾ cup water
In a saucepan, blend sugar, corn syrup and water. Bring to a boil over high heat, until mixture reaches 290º F (use a candy thermometer to judge temperature). Remove pan from heat and allow to stand until bubbles have simmered down. Add flavoring and color as desired. Avoid over-stirring as this will cause syrup to solidify. Quickly pour syrup into hard candy molds coated with an allergen-free, non-stick cooking spray. Place sucker sticks in molds before pouring mixture.
You can keep the candy mixture warm over hot water. If syrup becomes too cold and thick it may be warmed for a few seconds in microwave.
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.