Swirly Whirly Lollipops

1. 1

   Line a 12-cup mini muffin pan with paper liners.

2. 2

   Combine sugar and 1 cup water in a medium saucepan on low heat. Stir, without boiling, until sugar dissolves. Brush down inside of pan with a pastry brush dipped in hot water.

3. 3

   When all sugar crystals are dissolved, add vinegar. Bring to a boil on high heat. Boil, uncovered, without stirring, for 10-15 mins or until temperature reaches 252u00b0F on a candy thermometer. If you don't have a thermometer, drop a teaspoon of syrup into a cup of cold water; if you can bring syrup together and roll into a firm ball, it's ready. Pour syrup into a measuring cup with a pour spout. Let bubbles subside.

4. 4

   Pour mixture into prepared muffin cups. Don't spoon or scrape mixture from measuring cup as syrup can crystallize. Place a tiny drop of food color in center of each cup. Using a toothpick, briefly swirl food color through syrup.

5. 5

   Using clean toothpicks, repeat with remaining food colors. Let stand for 15 mins. Insert craft sticks. Let stand for 3 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.