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Desserts
Candy Suckers
Yield: 18 suckers
18 sucker sticks
¼ stick butter
½ ounce light corn syrup
¾ ounce sugar
Few drops food coloring
Candy Decoration (optional)
Directions:
1. Lightly butter baking sheet and
arrange lollipop sticks on baking
sheet.
2. Combine butter, corn syrup, and
sugar in heavy 1-quart saucepan.
3. Bring to boil on Medium-High
(375°F), stirring occasionally.
4. Reduce heat to Medium (275°F) and
continue cooking, stirring frequently
until mixture reaches 270°F internal
temperature.
5. Stir in food coloring.
6. Drop mixture by tablespoonfuls over
each lollipop stick at ends.
7. If desired, while lollipops are hot,
press on candy decorations.
8. To decorate when cooled, crush
candy decoration undersides with
corn syrup and press onto lollipops.
9. Cool lollipops thoroughly before
removing from baking sheet.
Pears in White Wine
Caramel Sauce
Serves: 4
2 pounds ripe pears
2 cups dry white wine
1 cup white sugar
Directions:
1. Peel pears and cut them lengthwise
into 8 wedges.
2. Using small knife, remove pear
seeds.
3. Place pears in large shallow serving
dish and pour wine over pears.
4. Let marinate for 30 minutes at room
temperature.
5. Place sugar in large heavy non-stick
skillet on Medium (275°F), stirring
often.
6. Cook for 15 minutes until sugar
melts into completely into caramel
sauce.
7. Pour caramel sauce over pears to
cover completely.
8. Cover and refrigerate for at least 3
hours.
9. Using slotted spoon, place pears
onto platter. Reserve liquid.
10. Place marinating liquid in small
saucepan and reduce same sauce
on Medium-High (375°F) to ¾ cup.
11. Drizzle warm sauce over pears and
serve.
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