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Coffee Stirrer Sticks


* Don't use the paper lollipop sticks, they get mushy in the coffee.


  1. In a saucepan, combine sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally. Cook over medium heat, without stirring, until candy thermometer reads 290 degrees F (soft-crack stage), about 7 minutes.
  2. Remove from heat. Immediately stir in vanilla, then pour into a greased 2-cup heat-proof glass measuring cup.
  3. Working quickly, pour tablespoons into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened.
  4. When cooled, wrap with a plastic wrap and tie with ribbon.
  5. Store in an airtight container.


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