Mix sugar, syrup, and water in a medium sized saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 300 degrees (hard crack stage) on a candy thermometer.

Remove from heat. After boiling has slowed, stir in flavoring and desired coloring. Pour into lollipop molds that have been lightly sprayed with Pam. Let set, then remove from molds (about 10 minutes)

For hard candy....Pour onto a cooky sheet that has been sprayed lightly with Pam. Score while still warm. Let cool, then break into pieces. Coat pieces with confectioners sugar.

and clove oil is used here in Virginia to make apple butter. The small bottle contains .125 oz, and you use the entire bottle. It comes in luscious, exotic flavors as well as the standard ones.

Yesterday I made strawberry, tangerine, plum, blackberry, raspberry, and caramel flavored lollipops. I fixed five boxes to be mailed tomorrow, and saved out 30 lollipops to take to my homeroom students at school. (Yes, I let them eat in class!)