2 c sugar

1/2 c water

1/2 c light corn syrup

1/2 tsp flavoring oil

2-3 drops food coloring

li hing mui, optional

pam cooking spray

Combine sugar, water and corn syrup in a saucepan. Heat on high, stirring until sugar dissolves. Continue heating until a candy thermometer register 300 degrees (hard crack stage). While waiting for candy to come to temperature, spray marble slab with Pam. Prepare 20-26 lollipop molds, place on marble slab, spray molds with Pam, then insert sticks. Arrange so outer edges of molds are very close/touching each other. When candy reaches 300 degrees, remove from heat, add flavoring and food coloring. Stir for 2 minutes. Pour into molds, placing a li hing mui into molten candy before it hardens. Remove from molds when cool and wrap individually.