Burnt-sugar Lollipops -- Weight Watchers

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• cinnamon stick (24 4-inch long)

Recipe

• 1 line a large baking sheet with a silicon baking mat or parchment paper.
• 2 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.
• 3 stir the sugar, corn syrup, water and cream of tartar in a medium saucepan, over medium heat, until the sugar dissolves.
• 4 raise the heat to med-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.
• 5 bring the mixture to a full boil, and cook undisturbed until very light amber, about 8 minutes.
• 6 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.
• 7 remove the prepared baking sheet from the refrigerator.
• 8 pour 24 (1 1/2") circles onto the prepared baking sheet, spacing the circles about 1 inch apart.
• 9 press the cinnamon sticks into each of these circles, forming handles for the lollipops.
• 10 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.
• 11 you will not use all the sugar. some of it will harden in the bottom of the pan before you can pour it out.
• 12 cool 20 minutes, then pull lollipops up off the baking sheet, breaking off any excess bits of hardened sugar that stick out.
• 13 seal in individual, decorative bags.
• 14 serving size 1 lollipop.