Lollipops, even for the most novice candy maker, are very simple to make. As a precaution, adults should handle the melted sugar because it is very hot. Children, however, can arrange the lollipop sticks, direct the colour and flavouring choices and left the cooled lollipops from the baking sheet. Lollipop sticks can be purchased at craft stores or from candy-making supply shops.

Ingredients
5 tablespoons butter
½ cup light corn syrup
¾ cup granulated sugar
½ teaspoon ground cinnamon or 1 teaspoon cherry or mint extract
6 to 8 drops red or green food colouring, or as desired

Directions
Using 1 tablespoon of the butter, grease a large baking sheet. Arrange 18 lollipop sticks on the sheet, allowing at least 2 ½ inches between each stick.

In a large saucepan, combine the remaining 4 tablespoons butter, corn syrup and sugar. Cook over medium heat, stirring often, until the sugar dissolves.

Insert a candy thermometer in the mixture and cook, stirring, until the thermometer reads 270F. Remove from heat and stir in the flavouring and food colouring. Let cool for about 1 minute or just until the syrup is easily pourable, but slightly thickened and able to hold its shape once poured.

Drop 1 tablespoon syrup onto the end of each stick, alternating ends.

Let cool thoroughly before lifting, about 10 minutes. To store, wrap each lollipop in clear cellophane and tie with a ribbon. Pack in an airtight tin, where the will keep for up to three weeks.

Makes 18 lollipops.

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Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books.  Copyright © 2007 by Georgeanne Brennan.  All rights reserved.  Reprinted by permission of Chronicle Books.