Ingredients:
1 cup sugar
3 tablespoons light corn syrup
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla

Directions:
Coat a wooded spoon, the insides of a medium sized saucepan, and lollipop candy mold with nonstick cooking spray. Do not coat the lollipop stems. Set aside.

Add the sugar, corn syrup, and cream into the saucepan and bring to a boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another three minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 305-degrees (hard-crack stage).

Remove from the heat, let sit undisturbed for 30 seconds, then add the butter and stir gently until dissolved. The syrup may become a golden color. When the temperature is below 270-degrees add the vanilla. Stir slowly. Pour onto prepared molds and let cool to room temperature. Store in an air-tight container.