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Recipe Summary

Yield:
12 large hearts or about 36 small round lollipops
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Ingredients

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Directions

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  • Coat 12 metal heart molds with vegetable cooking spray. Arrange sprinkles in coated molds.

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  • In saucepan, combine sugar, water, and corn syrup. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high, attach candy thermometer to side of pan, and simmer until mixture reaches 300°F, about 20 minutes. Remove pan from heat; stir in cinnamon extract and red food coloring.

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  • Working quickly, spoon liquid into molds. Press lollipop sticks into center. Cool completely.

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  • To make small, round lollipops, place sticks on aluminum foil and arrange sprinkles around sticks. Spoon liquid over sticks and sprinkles. Cool completely and peel off foil.

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