1 c. sugar
1/2 c. hot water
1/3 c. white corn syrup
Flavoring & coloring

Cook sugar, syrup and water to extreme hard crack stage, 310 degrees. Stir only until sugar is dissolved. Remove any crystals that form on sides of pan. Cook slowly toward end of process in order that syrup will not scorch. Remove from heat, adding coloring and flavoring, stirring only enough to mix. Drop mixture from tip of a tablespoon onto a smooth, oiled surface, taking care to make drops round. Press a toothpick or skewer into edge of each before it hardens. Any decorations are pressed on it at the same time. Candies should be loosened from slab before they are quite cold to prevent cracking. Candied cherries, shredded, blanched almonds and any small fancy candies are suitable for decoration. Approximately 15 lollipops, 2" in diameter.