Cinnamon Lollipops Recipe

Cinnamon Lollipops Recipe photo by Taste of Home

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Fans of cinnamon will fall head over heels for these festive lollipops. Make them throughout the year using different cookie cutter shapes.—Sheryl Salisbury, Weatherford, Oklahoma

This recipe is:

Diabetic Friendly

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Cinnamon Lollipops Recipe

Prep: 15 min. Cook: 25 min. + standing

Yield: 12 Servings

15 25 40

Ingredients

1 cup sugar
1/2 cup light corn syrup
Dash salt
1/2 teaspoon cinnamon oil
3 to 4 drops red food coloring
12 lollipop sticks

Directions

Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside.
In a large heavy saucepan, combine the sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters.
Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container. Yield: 1 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 lollipop equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 21 mg sodium, 27 g carbohydrate, 0 fiber, 0 protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Cinnamon Lollipops in Taste of Home Christmas Annual Annual 2009, p139