Food Network: Coffee Suckers with Cinnamon Sticks

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Coffee Suckers with Cinnamon Sticks
Recipe courtesy Gale Gand

Ingredients
10 cinnamon sticks
2 cups sugar
1/3 cup corn syrup
3/4 cup water
1 teaspoon coffee extract or 1 teaspoon instant coffee mixed with 1 teaspoon hot
water

Directions
Line lollipop collar molds with cinnamon sticks and
lay on a silpat or greased cookie sheet. Combine all of the ingredients, except
the coffee extract, in a clean, dry small saucepan fitted with a candy thermometer

and bring to a boil over high heat. Without stirring, cook until the mixture
reaches 305 degrees or "hard crack" stage on the candy thermometer. (While the
syrup is cooking, occasionally wash down the sides of the pan with a clean brush
dipped in water, to prevent crystallization.) Half-fill a large bowl with ice
water. When the mixture is done, remove the pot from the heat and dip it into the
ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and
swirl in the coffee extract. To avoid air bubbles in the finished lollipops, stir
the mixture gently in both directions, and be careful not to over mix. Pour the
syrup into the molds, filling them 2/3 full or just pour the slightly cooled (so
it's a little thickened) syrup in coin shapes at the ends of the cinnamon sticks.
Cool at least 20 minutes, until hard. Remove from molds or from silpat. Store in
an airtight container.