Special equipment: 2 lollipop molds and lollipop sticks (available at kitchen specialty and craft stores). Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.

Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook’s Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.

Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

Prepare your lollipop molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains. Insert the lollipop sticks into the molds.

Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.

Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).

Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.

Spoon the candy into the mold cavities, making sure to cover the back of the stick.

Allow to cool completely and remove once hardened.

Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.