I don’t think much about my mother’s cancer these days. Once a year when getting my boobs squashed is about when I think of it. Well more like the waiting around to hear if I need to come back for anything. See my mom found out through a mammogram twelve years ago that she had breast cancer. Twelve years ago a lot of things changed.
Twelve years ago my mother told cancer to go f&%* itself. Twelve years ago my mother decided to make it a positive in her life instead of a negative. Twelve years ago my mother became more of an amazing person than I already thought she was…and that’s hard to do. Twelve years ago my mother became my hero.
It’s funny what memories we keep from childhood. Mine is bubble gum ice cream. I loved the stuff (though when I eat it now I have no idea why). But I would always laugh because my mother would be beyond disgusted at how we would all spit our gums balls out of the ice cream and save them for later. Which in retrospect was a horrible idea as you ended up eating napkin covered spit covered gum balls. My mom would go so far as to promise to just buy me a bag full of gum balls if I would order another flavor and not subject her to seeing me spit gum balls into a napkin. I eventually caught on.
When I decided to make lollipops for Breast Cancer Awareness Month that story for some reason popped in my head and I decided to make bubble gum flavored lollipops. These can be whatever flavor you choose. Other than the fact that you are working with beyond hot sugar lollipops are actually very easy to make (as long as you have all the stuff). I threw in sprinkles with mine to be festive.
The picture below is from the year my mom had her toe removed and couldn’t physically walk (but got pushed) for Relay for Life that she does every year. It was the year my mom learned the power of the Internet where you my readers raised over $1000 for her! She was blown away…still is to this day. So ladies if you are of age go get your boobs squashed…it could save your life.
Bubble Gum Breast Cancer Awareness Lollipops
2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1tsp.*) LorAnn super-strength flavoring, Bubble Gum
liquid food coloring (as desired)
Hard candy molds (optional)
Use of a candy thermometer is recommended
When using molds, lightly spray cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray.
1. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
3. Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush.
4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
7. Cool completely and place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.
*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat).
From the Lorann Oils website (I buy all my oils from them and no they didn’t pay me to say that)