Old-Fashioned Butterscotch Lollipops

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Title: OLD-FASHIONED BUTTERSCOTCH LOLLIPOPS
Categories: Candies
Yield: 12 Servings

1 c Sugar
1/4 c Light corn syrup
2 tb Water
1 1/2 ts Vinegar
1/4 c Butter; cut into 8 pieces
1/4 ts Vanilla extract
Lollipop sticks

Recipe by: Country Home, Holidays at Home 1994
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
degrees, 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. Makes 12 to 16 lollipops. Penny Halsey
(ATBN65B).

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