By Paula DeenJUMP TO RECIPE
- 3/4 cup white sugar
- 4 tablespoons butter
- 1/2 cup light corn syrup
- 1 (3 oz) box cherry gelatin dessert
- 20 lollipop sticks
- non-stick spray
Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.
Cook’s Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.
In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.
Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 °F. Remove from heat. Stir in gelatin until smooth. Cook’s Note: This sugar syrup is very hot and can cause a painful burn!
Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.