- Total Time
Burnt-sugar is an old-fashioned name for what happens when sugar melts and turns a deep caramel color. It's really easy to make these gorgeous lollipops.
light corn syrup½ cup(s)
cream of tartar¼ tsp
cinnamon stick(s)24 average, about 4-inches long each
- Line a large baking sheet with a silicon baking mat or parchment paper; chill in the refrigerator for 30 minutes so that when the hot sugar hits the cool sheet it will firm up faster and not spread out too far.
- Stir the sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves. Raise the heat to medium-high and bring to a simmer, brushing down the pan's inside walls occasionally with a wet pastry brush (wet with a little bit of water) to remove any sugar crystals. Simmer 5 minutes.
- Bring the mixture to a full boil and cook undisturbed until very light amber, about 8 minutes. Remove from the heat and pour into a large Pyrex measuring cup with a pouring spout or into a second saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and thickens somewhat (it will continue to darken), about 2 minutes.
- Remove the prepared baking sheet from the refrigerator. Pour 24 one-and-a-half-inch circles onto the prepared baking sheet, spacing the circles about 1 inch apart. Press the cinnamon sticks into each of these circles, forming handles for the lollipops. Use a spoon to drizzle the remaining, very-hot sugar syrup over the top of each cinnamon stick that's stuck into the sugar, thereby sandwiching the stick in hardened sugar. You will not use all the sugar; some of it will harden in the bottom of the pan before you can pour it out.
- Cool 20 minutes, then pull lollipops up off the baking sheet, breaking off any excess bits of hardened sugar that stick out. Seal in individual, decorative bags. Yields 1 lollipop per serving.