How to make homemade hard-candy lollipops using a candy mold, a cornstarch mold and no mold at all :) 2 cups white granulated sugar (200g) 2/3 cups corn syrup (160 ml) 1/4 cup water (60 ml) flavouring (like almond, lemon, orange extracts) or candy oils. I used 1 tsp (5ml) food colour if desired Combine sugar, corn syrup, water, flavouring and food colouring in a large saucepan. Heat over high heat, stirring constantly until mixture starts to boil. After the mixture boils, stop stirring and reduce heat slightly keeping the mixture at a vigorous boil. You can use a pastry brush dipped in cold water to wipe down the sides of the saucepan to dissolve sugar crystals. This is supposed to help sudden crystallization of the sugar mixture, but this has never happened to me in all the years I have been making candy. Cook the candy until it reaches a temperature of 310 F (154 C). If you are making free-form lollipops, place the hot saucepan into an ice bath to cool it down. Let sit about 20 seconds. Swirl pan 2 minutes more to cool. Pour syrup into another container with a spout if desired. Working quickly, pour syrup onto baking sheets covered with silicone mat or parchment paper, forming circles and spacing circles about 3 inches apart. Press a lollipop stick into each circle. Add sprinkles to lollipops if desired, pressing them into the candy (carefully) with fingers or wooden skewer. Here is an excellent tutorial on how to make many small candies using the cornstarch method. NOTES: This candy will become sticky at room temperature very quickly especially in a humid room/climate. I find that if you put the in the refrigerator (not freezer) UNCOVERED they will stay dry. I mention in the video that I added the colour at the beginning and that this was okay, after reading a little about this I have found the following on this website: http://baking911.com/learn/baked-good... \"And also (I could go on and on about colors) color should be added *late* in the cooking process, after the syrup reaches 275 degrees. The reason is that trace amounts of acid in food colors tend to \"invert\" the sucrose, a side-effect of which is to soften it, making the end result sticky. The longer the acid is in contact with the hot syrup, the more pronounced the inversion.\" I recommend adding the colour after the syrup reaches 275F and maybe that will help with the stickiness. Corn starch molds: Sifting the corn starch into the container may help achieving a smooth mold, also properly smoothing the top will help too. Contact me here: http://yoyomax12.weebly.com/contact-m... Facebook https://www.facebook.com/TammyYoyomax... Pinterest http://pinterest.com/yoyomax12 Google Plus: http://tinyurl.com/kq7mwn6 My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in \"real life\". She is a lovely person and a great friend. Please check her out :) http://www.youtube.com/cookingandcraf... Show Less >>