Lemon lollipops

Stir sugar, corn syrup and water in a sauce pan over low heat until the sugar dissolves.

Cook on high without stirring to the hard ball stage, around 260F, when a drop of the mixture hardens in a glass of cold water.

Stir in the lemon extract.

Spoon a tablespoon at a time onto a greased cookie sheet.

Twist a skewer into each one while the syrup is still soft.

Leave until hardened, then scrape off the pan.