Recipe#351

Servings: 16
Pansize:
Temperature:
Recipe By:

INGREDIENTS

1 cup water, boiling
3/4 cup light corn syrup
2 1/2 cups sugar
1 Tbsp. butter
food coloring
flavoring base
pop-sicle sticks

INSTRUCTIONS

PREPARE:
Butter around the insides using a paper towel of two small size non-stick muffin pans.

In a heavy non-stick boiling pot, boil 1 cup water and remove from the heat. Add and stir until dissolved the following:

2 1/2 cups sugar
3/4 cup light corn syrup
1 tablespoon butter

Return to heat and bring to a boil. Stirring on high until candy thermometer reaches 290 degrees to 300 degrees. Remove from heat and stir in flavor base and food coloring.

POUR into prepared pans. In a few minutes add pop-side sticks and put into freezer for about ten minutes. Then remove candy from pan and wrap individually in cling wrap. Use twist ties to keep candy from unwrapping.

CLEAN UP: Boil water in candy pot and add utensils for easy cleaning.

FLAVOR BASE EXTRACTS - add one bottle of extract per batch.
Strawberry
Rum
Banana
Pineapple
Cherry
Orange
Lemon
Coconut
Pinacolada - mix 1 btl. coconut & 1 btl. pineapple extract.

CONCENTRATED OILS - 3 Tsp
Cinnamon
Peppermint

KOOLADE MIXES
1/2 package to 1/4 cup water then add to mixture.

FLAVORS MISC.
Grape conc. 1/4 cup