Receta Cinnamon Apple Lollipops
by Global Cookbook

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	Raciónes: 12

Ingredientes

Brush vegetable oil proportionately over a baking sheet. With a large chef's knife, cut each cinnamon stick in half lengthwise along the groove between the two curled edges. Arrange the cinnamon sticks on the prepared baking sheet and set aside. In a heavy medium saucepan, combine sugar, corn syrup, cinnamon oil and 1/2 c water; bring to a boil over high heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and boil till the temperature reaches 300 degrees and is at hard-crack stage (when a bit of syrup dropped into ice water is hard and brittle and does not stick to teeth). This will take about ten min. Remove from the heat and stir in apple-juice concentrate. Return saucepan to high heat and cook, stirring, till thoroughly combined.
Continue cooking, swirling the pan just till the mix begins to color, 1 to 3 min. Immediately remove from heat and let stand till the bubbles subside, about 2 min. Spoon about 1/2 Tablespoons of the warm sugar mix over the tip of each cinnamon stick and let stand till hardened, about 5 min. (If the sugar mix hardens before all lollipops are formed, return the pan to high heat just till the syrup begins to bubble; be careful not to let it burn.
Let stand for 1 to 2 min, then continue.)
When lollipops have set, carefully loosen them from the baking sheet. (The lollipops can be stored in an airtight container, with was paper between each layer, in a cold, dry place for up to 1 week.) 28 calories