- 2 cups sugar
- 2 tablespoons corn syrup
- 6 tablespoons water
- Flavoring extracts (black currant, peach, raspberry)
- Food coloring (burgundy, ivory, red)
- Cook sugar, corn syrup, and the water in a small pan over medium-high heat, brushing sides often with a damp pastry brush, until mixture measures 300 degrees on a candy thermometer. Remove from heat. Stir in flavoring and coloring. Pour into lollipop molds; add sticks while still hot. Let cool completely, then unmold. Store in a single layer in an airtight container with a silica package.