• 2 tablespoons water
• ¼ cup light corn syrup
• 1½ teaspoons distilled white vinegar
• 1 cup granulated sugar
• 1 teaspoon sea salt or kosher salt
• 4 tablespoons butter, cubed
• 1 teaspoon pure vanilla extract
• Lollipop Mold #8H-5209
• sucker sticks
• ¼ pound Cocoa Dark Candy Coating
• flaky sea salt, for garnish
• funnel with stopper
• parchment triangles
• candy thermometer

Spray lollipop molds with nonstick cooking spray. Spray a funnel and stopper with nonstick cooking spray. In a heavy saucepan over medium-high heat, add water, corn syrup, vinegar, granulated sugar and salt. Bring to a boil without stirring. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystallization. Bring mixture to a boil; add the butter one cube at a time. Continue to cook, stirring occasionally, to 300ºF. Remove the pan from the heat. Add the vanilla and stir until it is incorporated. Pour hot syrup into the funnel with the stopper at the end. Lift stopper to allow enough hot syrup to fill each mold cavity. Add sucker stick and twist it so that it is fully covered by the syrup. Allow candy to harden. Unmold when cool. Melt candy coating and pour into a parchment cone. Stripe lollipop with melted coating. Immediately sprinkle the coarse salt on top, crushing it between your fingers as you sprinkle. Allow candy coating to harden. Store lollipops in an airtight container with parchment paper placed between each layer.