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1
Arrange the lollipop sticks in the lollipop molds and place on a baking sheet.
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2
Set aside.
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3
Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat.
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4
Stir until the sugar is dissolved.
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5
Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*).
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6
Promptly remove the saucepan from the heat.
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7
Carefully stir in the flavored extract.
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8
Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold.
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9
Reheat the mixture briefly over low heat if it starts to thicken.
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10
Let the lollipops cool for at least 15 minutes.
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11
Remove from molds and store in airtight containers or wrap individually.
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12
*Cook's Note: To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further.
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13
Carefully spoon a drop of the hot syrup mixture into ice-cold water.
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14
Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn't be sticky to the touch.
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15
The cooled drop should have a yellowish tinge.
