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Name: Root Beer Lollipops
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Water; 1/2 c Sugar; 2 tb light corn syrup Plus 2 tsp; 1 ts Root beer concentrate

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INGREDIENTS

1/3 c Water
1/2 c Sugar
2 tb light corn syrup ; Plus 2 tsp
1 ts Root beer concentrate

INSTRUCTIONS

Grease 8 metal lollipop molds or an acrylic cutting board well with vegetable oil and set aside. Combine the corn syrup, water, and sugar in a small saucepan over medium-low heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, reduce the heat to low and continue to cook until it reaches 300F on a candy thermometer. (It will take about 15 minutes total.) If crystals begin to form around the edge of the pan, carefully brush them back with a moistened pastry brush. Remove the pan from the heat and quickly stir in the root beer concentrate. Fill each prepared lollipop mold with about 1 Tbsp of the mixture, according to the size of the molds, or set cookie cutters onto the prepared cutting board and spoon about 1 Tbsp into each. For each 3-inch free-form circular lollipop, spoon 2 Tbsp directly onto the prepared cutting board. Insert a stick into each lollipop, pushing it about 1/4 inch into the syrup and smoothing over the stick so that it will be secure when hardened. Set the lollipops aside for 20 to 25 minutes, until hardened. Remove from the molds or cookie cutters. Wrap each in a lollipop bag and store them in an airtight container, where they should keep for up to 6 months. YIELD: 4-8 lollipops NOTES : Look for the root beer concentrate in the spice section in your supermarket. Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #567 by Sean Coate on Apr 14, 1997

NOTES

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Root Beer Lollipops

1/3 c Water
1/2 c Sugar
2 tb light corn syrup Plus 2 tsp
1 ts Root beer concentrate

Grease 8 metal lollipop molds or an acrylic cutting board well with  vegetable oil and set aside. Combine the corn syrup, water, and sugar in a  small saucepan over medium-low heat, stirring just until the sugar  dissolves. Once the mixture comes to a boil, reduce the heat to low and  continue to cook until it reaches 300F on a candy thermometer. (It will  take about 15 minutes total.) If crystals begin to form around the edge of  the pan, carefully brush them back with a moistened pastry brush. Remove  the pan from the heat and quickly stir in the root beer concentrate. Fill  each prepared lollipop mold with about 1 Tbsp of the mixture, according to  the size of the molds, or set cookie cutters onto the prepared cutting  board and spoon about 1 Tbsp into each. For each 3-inch free-form circular  lollipop, spoon 2 Tbsp directly onto the prepared cutting board. Insert a  stick into each lollipop, pushing it about 1/4 inch into the syrup and  smoothing over the stick so that it will be secure when hardened. Set the  lollipops aside for 20 to 25 minutes, until hardened. Remove from the molds  or cookie cutters. Wrap each in a lollipop bag and store them in an  airtight container, where they should keep for up to 6 months.    YIELD: 4-8 lollipops    NOTES : Look for the root beer concentrate in the spice section in your  supermarket.  Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #567 by  Sean Coate <swcoate@peganet.com> on Apr 14, 1997

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Nutrition

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Serving Size: 1 Serving (355g)
Recipe Makes: 1

Calories: 1193
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 8.4mg		0 %
Potassium 6.5mg		0 %
Total Carbohydrate 308.7g		91 %
	Dietary Fiber 0g	0 %
	Sugars, other 308.7g
Protein 0g		0 %
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Calories per serving: 1193

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