SUCKERS
Makes 12 suckers

ROOT BEER:
1 cup granulated sugar
1/2 cup water
1/4 tsp cream of tartar
3 to 4 drops root beer flavoring

ANISE:
1 cup granulated sugar
1/2 cup grape juice
1/4 tsp cream of tartar
3 to 4 drops oil of anise

CINNAMON:
1 cup granulated sugar
1/2 cup cranberry juice
1/4 tsp cream of tartar
3 to 4 drops oil of cinnamon

Lightly coat candy molds with nonstick cooking spray.

Combine the sugar, liquid, and cream of tartar in a 1 1/2-quart saucepan. Stir the mixture over medium-low heat until the sugar is dissolved. Continue to cook without stirring to the hard-crack stage, 310 degrees F on a candy thermometer. With a pastry brush, continuously brush the sides of the pan with cold water to dissolve any sugar crystals.

Remove the pan from heat and let it stand about 2 minutes, or until all of the bubbles in the candy have disappeared. Stir in the flavoring.

Pour the syrup into molds lightly coated with vegetable spray and resting on a marble slab.

Let the suckers stand 30 minutes to an hour, or until set. Gently flex the molds and carefully remove the suckers. Wrap them in plastic wrap and store at room temperature.

VARIATION:

LOZENGES:
Pour the flavored syrup onto a marble slab and let it cool 12 to 15 minutes, or until it is easy to handle. With a spatula, turn the edges of the candy into the center.

Tear or cut off pieces, roll them into marble-sized balls, then flatten them. Let them cool completely and wrap in plastic wrap. Store at room temperature.

Source: The Herb Companion, December/January 1994/1995