1 c. sugar
1/3 c. white corn syrup
1/2 c. water
1/2 tsp. flavoring
Food coloring
1/8 tsp. citric acid; optional

Use 1/8 to 1/2 teaspoon depending on concentrate of flavoring. To make opaque colors add 1/2 teaspoon liquid white coloring. Citric acid may be added to fruit flavors to add tartness. Use 1/4 teaspoon dissolved in 1 teaspoon water. Add at same time as flavoring.

Wash molds before first use. Grease inside of molds with Pam spray. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over taps of molds; insert sucker stick between tabs. Combine sugar, water, corn syrup in small saucepan.

Cook on medium high to 300 degrees (hard crack stage). Remove from heat and let cool to 265 degrees then add flavoring and food coloring. Stir in until blended. Pour into molds. Allow to cool until candy is set. Remove clip then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.

Kelli spreads on buttered cookie sheet. Cool crack and dust with powdered sugar.