Instructions

• Assemble your molds with the sucker sticks inserted, place them on a cookie sheet, and put the tray in the freezer while you cook the candy to chill the molds.
• In a medium saucepan combine 1cup sugar, 1/2cup water, and 1/3cup corn syrup. Stir over medium heat until the sugar is fully dissolved, then clip in your candy thermometer.
• Increase heat and bring the mixture to a boil. Cook without stirring (you may occasionally swirl the pan gently) until the thermometer reads 300 degrees (hard‑crack stage).
• Remove the pan from heat. Carefully add 1/4tsp food coloring and 3–5 drops flavoring (cherry or cinnamon) and stir for about 2 minutes to blend and cool slightly.
• Take the chilled molds from the freezer and quickly pour the hot syrup into the molds, filling each cavity to the top.
• Let the suckers sit undisturbed at room temperature for 10–15 minutes, until fully hardened.
• Once set, remove the cookie sheet from the molds and pop the suckers out of the molds. Allow them to cool completely before handling or wrapping.