Cinnamon Lollipops

Directions

• Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside.
• In a large heavy saucepan, combine sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
• Remove from heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters.
• Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container.