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