Try to make your candy on dry days. The
candy does not set as well on humid or rainy days.
Butterscotch Lollipops
1 C. sugar
1/4 C. light corn syrup
2 T. water
1 1/2 t. vinegar
1/4 C. butter; cut into 8 pieces
1/4 t. vanilla extract
Lollipop sticks
Line several baking sheets with waxed paper; set aside.
Use butter to grease the sides of a heavy 1-quart saucepan. In the saucepan,
combine the sugar, corn syrup, water and vinegar. Cook over medium-high heat for
about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve
the sugar. Avoid splashing the mixture on the sides of the pan. Carefully clip a
candy thermometer to the side of the saucepan.
Cook the mixture over medium heat, stirring constantly, while adding the butter,
2 pieces at a time. Continue cooking the mixture over medium heat, stirring
occasionally, until the thermometer registers 300° F., hard-crack stage. The
candy mixture should boil at a moderate, steady rate over the entire surface.
Reaching hard-crack stage should take 25 to 30 minutes.
Remove the saucepan from the heat; remove the thermometer. Stir in the vanilla
extract. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time,
onto the prepared baking sheets. The mixture will for 2 to 3-inch circles.
Quickly place a lollipop stick into each piece of candy, twisting gently to
cover with the candy mixture.
Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap
to store at room temperature.
