Caramel Lollipops

Directions

• Line two baking sheets with foil; coat with cooking spray. In a large heavy saucepan, combine sugar, water, corn syrup and lemon juice. Bring to a boil over medium heat, about 5 minutes. Using a pastry brush dipped in water, wash down the side of the pan to eliminate sugar crystals.
• Carefully stir in butter, one piece at a time. Cook until a candy thermometer reads 310° (hard-crack stage), stirring occasionally.
• Remove from heat; stir in vanilla. Cool until slightly thickened, about 2-3 minutes. Coat a metal measuring tablespoon with cooking spray; drop caramel by tablespoonfuls onto prepared pans. (Reheat mixture over low heat if necessary). Immediately press a lollipop stick into the center of each.
• Cool completely on prepared pans. Decorate as desired with melted chocolate. Refrigerate until set, about 10 minutes. Store between pieces of waxed paper in an airtight container.