1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. Flavoring See note 1, below.
food coloring See note 2, below.
l/8 tsp. Citric acid (optional) See note 3, below.

Ingredient Notes: (All supplies available at sugarcraft.com)

1. Flavoring: Use candy oils. Use about 1/4 teaspoon per recipe as they are very strong.
2. Food coloring: I like food paste colors. To make opaque odors add 1/2 tsp. liquid white coloring (Liquid Whitener).
3. Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water.  Add at same time as flavoring.

Prepare molds first by greasing with cooking oil, butter, lard Crisco, etc. Wipe out excess spray with paper towel. (Some molds only need to be greased after every 2 to 3 uses). If you are using open molds, use a marble slab or a new cookie sheet turned over so you set up the molds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in molds. 

STOVETOP RECIPE: Combine sugar, water, and corn syrup in a 1 quart sauce pan (2 quart saucepan for double batch) until sugar is dissolved. Place on high heat and bring to boil. Continue to cook on high heat until mixture reaches 280 degrees F. Lower heat to Medium High. Continue to cook mixture to no less than 300 - 305 degrees F. (DO NOT STIR WHEN BOILING). Remove from heat. Proceed with rest of recipe.

MICROWAVE RECIPE: Mix all ingredients listed above in a 1 qt. glass pitcher or bowl (Pyrex). Cook on high for 3 minutes. Remove and stir. Cook additional 3 minutes; remove and stir. Start checking temperature with a candy thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees F. Total cooking time approximately 16-20 min. Proceed with rest of recipe.

REST OF RECIPE: Work fast. Allow to stand until bubbles have settled down (approximately 265 degrees F) Add the flavor according to the recipe. Then add the coloring. Go easy as too much color can make the lollipops taste bitter. Also, too much flavor will make the lollipops taste soapy.

Stir until blended. Citric acid is also added at this time to fruit flavored lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump. 

Once the candy solution is well blended, start pouring into the molds. Right after all the molds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Or, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands (yours or your kids!) from touching the hot surface of the lollipop, IT WILL BURN!

Allow to set until hardened which should take between 5 and 10 minutes to cool depending on air temperature, humidity, the surface the molds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there. 

Remove lollipops from molds by raising the stick and lifting candy out. The molds for simple shapes like the small rounds release very easily. More intricate shaped molds like the car or train molds, may take a little coaxing to remove from the lollipop. Always be careful not to force the mold open too wide and with too much gusto as this will decrease the useful life if the mold.  

Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap.  Store in a cool, dry place.