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1
Place the sugar, vinegar and water in a saucepan over high heat.
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2
Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize.
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3
To do this, dip a clean brush in cold water and brush the inside of the pan clean.
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4
Pour the cooked sugar onto 3 or 4 silicone baking mats.
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5
If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so.
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6
Add a few drops of flavor and color to the sugar.
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7
Mix with a wooden skewer.
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8
To get started, push the sugar from the sides toward the center.
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9
This process takes a little while.
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10
Try to keep the sugar divided by color.
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11
Use the mat to push the firm sugar around the edges toward the center, using a folding motion.
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12
When it has just cooled enough to handle, pick up the sugar with your hands.
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13
Place each color under the heat of a sugar lamp.
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14
Pull the sugar until it becomes glossy and the color is evenly distributed.
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15
You will need to pull the colors simultaneously.
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16
Keep them under the sugar lamp but keep an eye on them.
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17
The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
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18
Pull a walnut-sized piece from the sugar and form it into a small ball.
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19
Use your palm to press the ball flat.
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20
Shape it into a circle or oval.
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21
Insert the lollipop stick.
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22
Set the lollipop on the silicone baking mat (it will stick if you place it directly on your work surface.)
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23
Pull and cut small pieces of sugar and form them into the eyes, mouth, nose, eyebrows or whatever feature you desire.
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24
Stick the pieces directly onto the lollipop.
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25
The sugar will be hot enough to adhere.
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26
Enjoy!
