Bloody Suckers

Directions

1. 1
   Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan over medium-high heat. Insert a candy thermometer and stir until sugar dissolves.
2. 2
   Allow to boil, without stirring, until mixture reaches 295 degrees F (hard-crack stage). Once the candy reaches 295 degrees F, remove it from the heat. Stir in the lemon extract and food coloring to desired color.
3. 3
   Spoon the candy onto a nonstick silicone sheet, making a quarter-size circle.
4. 4
   Lay a lollipop stick on the syrup and press into the lollipop. Twirl the stick so it is completely coated in syrup. Continue until you have all the lollipops made.
5. 5
   Allow to cool completely. Set aside while you make the caramel.
6. 6
   For the caramel: In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, butter, corn syrup and salt. Bring to a boil, stirring constantly. Cook the caramel to 234 degrees F.
7. 7
   Remove from the heat and stir in the vanilla and red food coloring. Allow to cool off the heat.
8. 8
   Dip the "suckers" until they are half coated in caramel.
9. 9
   Put them back on the silicone baking sheet to set up. If the caramel is too thin, wait a few minutes to let the caramel set and re-dip the "suckers".
10. 10
    Store in a cool, dry container. Do not refrigerate.