This recipe, a version of which appears in the Candy Cookbook, can be flavored any way you like. Don't substitute a flavored extract for the flavored oil, though; its taste will be diminished when it's added to the hot sugar. These lollipops are best when made on a dry day, as humidity may prevent the candy from hardening properly.
- 1 tsp. canola oil
- 2 cups sugar
- 2⁄3 cup light corn syrup
- Pinch of kosher salt
- 1⁄2 tsp. flavored oil, such as cherry or lime
- 15 drops food coloring, such as red or green
- 30 (4"-long) lollipop sticks