|Granulated sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Lemon oil||1⁄2 Teaspoon|
|Yellow food coloring||4 Drop|
Wrap wet cloth around long-handled fork, and use during cooking to wipe off crystals that accumulate around sides of pan.
Grease lollipop molds or any flat surface (cookie sheet or shallow baking pan, turned upside down, will do).
Put sugar, water, and syrup into heavy saucepan, and cook over low heat, stirring, until sugar dissolves.
Continue to cook without stirring until hard-crack stage is reached (295°F.).
Quickly stir in oil of lemon and food coloring.
Pour mixture into greased lollipop molds or drop from end of spoon onto flat greased surface, spreading to make round shapes.
Press 1 end of lollipop stick into each pop as soon as mixture is poured from spoon, working quickly before candy cools and hardens.
Loosen lollipops from surface as soon as they are firm but before they are quite cold, and wrap each in cellophane.
Note: To form faces, use 1/2 gumdrop for mouth and raisins for eyes, and scatter coconut around top for hair.
Set out all ingredients for decorations in advance, ready .to add while pops are hot and before they harden.