Ghost Pops                        Ingredients: 1 c. water 2 c. sugar 3/4 c. light corn syrup 1 Tbsp. butter a few drops food coloring to match flavor of candy Flavoring Oils: 1/4 tsp. oil of peppermint or cinnamon 1 tsp. oil of orange or lime Method: To heighten fruit flavors, add 1 teaspoon powdered citric acid. Bring water to a boil in a large heavy pan. Remove from heat. Add sugar, corn syrup and butter. Stir until dissolved. Return to heat. When boiling, cover 3 minutes so steam can wash down any crystals on side of pan. Uncover and cook at high heat, without stirring, to the hard crack stage, 300 degrees. Remove candy mixture from heat and cool to 160 degrees. Add food coloring and flavoring oil. Have a slab or ghost molds prepared by brushing them with butter or oil. If making lollipops, have stiffened lollipop cords on the oiled slab ready to receive patties. If you have no molds, form into balls by pouring a small amount of candy onto oiled slab. Keep remaining candy in pan over very low heat. Cut candy on slab into squares and roll quickly into balls. Continue to pour candy on the slab as needed, but do not scrape pan. If you make lollipops, remove them from the slab just as soon as they are firm so as not to crack them.

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