To increase the intensity of flavor in lollipops, use candy flavoring oils rather than extracts. You can stick to classic lollipop flavors such as cherry, lime, lemon, and orange, or opt for more unusual ones, like cinnamon or anise. To color lollipops, use paste food coloring rather than liquid colorings.

Lightly coat lollipop molds with cooking spray and insert sticks. Or, for free-form candies, lightly oil a marble slab or line a baking sheet with a silicone liner or lightly oiled foil or parchment paper. Line up lollipop sticks on the marble or baking sheet with ample space between them.

Bring to a boil in a large heavy saucepan:

Remove from the heat. Add:

Return to low heat and stir gently until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to high and cook, without stirring, to 300°F, the hard-crack stage. Remove from the heat and let cool to 160°F. Stir in any of the following:

To heighten the fruit flavors and add acidity, stir in:

To color the lollipops, stir in:

If using molds, fill them with the hot syrup. If making free-form lollipops, drop a tablespoonful of the mixture over the top of each lollipop stick. As soon as the lollipops are firm and cool, wrap individually in cellophane. Store in an airtight container at room temperature for up to 1 month.