---------- Recipe via Meal-Master (tm) v8.05
  
       Title: OLD-FASHIONED BUTTERSCOTCH LOLLIPOPS
  Categories: Candies
       Yield: 12 Servings
  
       1 c  Sugar
     1/4 c  Light corn syrup
       2 tb Water
   1 1/2 ts Vinegar
     1/4 c  Butter; cut into 8 pieces
     1/4 ts Vanilla extract
            Lollipop sticks
  
   Recipe by: Country Home, Holidays at Home 1994
        Line several baking sheets with waxed paper; set aside.
    Use butter to grease the sides of a heavy 1-quart saucepan.
    In the saucepan, combine the sugar, corn syrup, water and vinegar. Cook
   over medium-high heat for about 5 minutes, to boiling, stirring constantly
   with a wooden spoon to dissolve the sugar. Avoid splashing the mixture on
   the sides of the pan. Carefully clip a candy thermometer to the side of the
   saucepan.  Cook the mixture over medium heat, stirring constantly, while
   adding the butter, 2 pieces at a time. Continue cooking the mixture over
   medium heat, stirring occasionally, until the thermometer registers 300
   degrees, hard-crack stage. The candy mixture should boil at a moderate,
   steady rate over the entire surface. Reaching hard-crack stage should take
   25 to 30 minutes. Remove the saucepan from the heat; remove the
   thermometer.  Stir in the vanilla extract. Cool for 5 minutes. Pour the
   mixture, 1 to 2 tablespoons at a time, onto the prepared baking sheets.
    The mixture will for 2 to 3-inch circles.  Quickly place a lollipop stick
   into each piece of candy, twisting gently to cover with the candy mixture.
   Let the lollipops harden. Wrap the lollipops individually in clear plastic
   wrap to store at room temperature. Makes 12 to 16 lollipops. Penny Halsey
   (ATBN65B).
  
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