Title: Cinnamon-apple lollipops
 Categories: Candies
      Yield: 20 Each
 
      1 ts Vegetable oil
     10 lg Cinnamon sticks, 2" to
           2 1/2" long
    1/2 c  Sugar
    1/2 c  Light corn syrup
      1 ts Cinnamon oil
      2 tb Apple-juice concentrate
 
  Brush vegetable oil evenly over a baking sheet.  With a large chef's
  knife, cut each cinnamon stick in half lengthwise along the groove
  between the two curled edges. Arrange the cinnamon sticks on the
  prepared baking sheet and set aside.  In a heavy medium saucepan,
  combine sugar, corn syrup, cinnamon oil and 1/2 c water; bring to a
  boil over high heat, stirring occasionally to dissolve the sugar.
  Clip a candy thermometer to the pan and boil until the temperature
  reaches 300 degrees and is at hard-crack stage (when a bit of syrup
  dropped into ice water is hard and brittle and does not stick to
  teeth).  This will take about ten minutes. Remove from the heat and
  stir in apple-juice concentrate.  Return saucepan to high heat and
  cook, stirring, until thoroughly combined. Continue cooking, swirling
  the pan just until the mixture begins to color, 1 to 3 minutes.
  Immediately remove from heat and let stand until the bubbles subside,
  about 2 minutes. Spoon about 1/2 T of the hot sugar mixture over the
  tip of each cinnamon stick and let stand until hardened, about 5
  minutes.  (If the sugar mixture hardens before all lollipops are
  formed, return the pan to high heat just until the syrup begins to
  bubble; be careful not to let it burn. Let stand for 1 to 2 minutes,
  then continue.) When lollipops have set, carefully loosen them from
  the baking sheet. (The lollipops can be stored in an airtight
  container, with was paper between each layer, in a cool, dry place
  for up to 1 week.)  28 calories per lollipop: 0 g protein, 1 g fat, 6
  g carbohydrate; 1 mg sodium; 0 mg cholesterol. From Eating Well
  Magazine, Nov/Dec '94.