Yield: 16 lollipops
- 1 cup light agave nectar
- 2/3 cup water
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 7 drops liquid stevia
- Miniature muffin liners
- Lollipop sticks
1. Lay 16 miniature muffin liners out on a baking sheet and spray them very lightly with nonstick cooking spray.
2.In a small sauce pan, combine the agave nectar and water over medium high heat. Stir to combine and bring the mixture to boil. Add the cream of tartar and mix once more.
3.Insert a candy thermometer, and allow the mixture to cook without stirring until it reaches soft crack stage (290 degrees Fahrenheit, or 143 C). Occasionally lift the pan from the heat and swirl the mixture to help the candy cook evenly and not burn. Once it reaches soft crack stage the color will begin to darken and the liquid will be more bubbly.
4.When the mixture reaches 290-295 degrees Fahrenheit, remove it from the heat. Immediately add the vanilla and stevia.
5.Stir to combine and pour the hot mixture into the muffin liners, then insert the lollipop sticks. Be sure to pour enough to cover the candy stick! If you want thin suckers, the candy can stretch to make around 18 suckers. Place the candy in the refrigerator to harden for 1 hour. To store, wrap Agave Caramel Suckers individually with plastic wrap and keep them in an airtight container at room temperature.