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1
Have ready a large bowl of ice and cold water.
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2
Lightly spray 10 lollipop molds with cooking spray and, if using skewers, cut off pointed ends with scissors.
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3
Put lollipop sticks or skewers in molds.
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4
Alternatively, if not using molds, lightly spray a sheet of parchment paper with cooking spray and have ready 10 lollipop sticks or skewers.
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5
In a heavy saucepan bring 1 cup sugar, 1/2 cup water, 1/3 cup corn syrup, and 1/8 teaspoon flavored oil to a boil over moderate heat, stirring until sugar is dissolved.
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6
Boil syrup, without stirring, washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until syrup is pale golden.
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7
Continue to cook syrup, without stirring, swirling pan occasionally, until golden.
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8
Remove pan from heat and dip bottom of pan into ice water to stop caramel from cooking further (water will hiss and splatter).
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9
Spoon caramel into 10 molds.
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10
(If caramel in pan becomes too hard, heat over low heat, without stirring, until spoonable.)
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11
If using jellied candies, work quickly to decorate; if using chocolates, cool lollipops about 5 minutes before decorating.
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12
Alternatively, spoon caramel onto parchment to make 10 lollipops.
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13
Decorate lollipops in same manner and firmly press 1 end of a lollipop stick or skewer onto each.
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14
Cool lollipops completely, about 30 minutes, and remove from molds or parchment.
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15
Make 10 more lollipops in same manner.
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16
(Lollipops keep, layered between sheets of wax paper in an airtight container at cool room temperature, 2 weeks.)
