In a large heavy bottom pan, stir together sugar and water to dissolve. Affix candy thermometer securely to side of pan. Bring sugar and water to a boil and continue to cook until mixture reaches 310̊F. Cool slightly, then flavor and color.
Grease molds or marble surface well with melted butter or vegetable oil to prevent sticking.
Using a large tablespoon, pour mixture into lollipop/candy molds or arrange sticks on a well buttered/oiled marble slab and pour small circles, then insert stick immediately.
Lollipops may be decorated while still hot by pressing in shredded almonds or other nuts, candied cherries, raisins, peppermint candy or candied citron.
Submitted by: CM
