1
["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 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.", "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 (1 1/2"") 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.", "Serving size 1 lollipop."]
