See's Butterscotch Lollipops (copycat)
Source: Carole Walberg
Makes 1 dozen lollipops

1 cup Granulated sugar
1 cup Heavy cream
3 Tbsp Light corn syrup
2 Tbsp Butter or margarine
1 tsp Vanilla extract
Nonstick spray
12 Lollipop sticks or popsicle sticks
12 Shots glasses; espresso cups or sake cups
For the lollipop molds

Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved.

Let the mixture boil until it reaches 310 degrees F on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water separates into hard, brittle threads. Stir in the vanilla, then remove from the heat.

Coat the molds with nonstick spray and pour the mixture in. (If you are using shot glasses, be sure to cool the mixture first so that the glass won't crack.)

Place a small piece of aluminum foil over each mold and press a lollipop stick or popsicle stick in the center. 6. When cool, remove from molds.