Lolly Pops

2 cups sugar 500 mL
1 cup corn syrup 250 mL
1/2 cup water 125 mL
1/2 tsp. colouring 2 mL
1 1/2 tsp. peppermint extract 7 mL

Put the sugar, corn syrup and water in a saucepan. Cook over medium heat without stirring until a candy thermometer shows 305 degrees F. (150 degrees C.), or until a little of the mixture pulls into hard and brittle threads. Cool it a little, then add the colouring and peppermint. Mix it well.

Place 4 dozen sucker sticks, or popcicle sticks on a greased cookie sheet. Do not put them too close together. Drop some of the candy syrup on each skewer, about as large around as an egg. If the syrup gets hard before you have all the suckers made, melt the mixture again over a low burner. Leave them for an hour, then chill them. When cold, wrap them in waxed paper.