Champagne Lollipops

I found these liquor lollipops on Preston Bailey.com and instantly wanted to make them.  The stars in these lollipops are Wilton's edible glitter.  Bailey's listed these as wedding favors, but I want to make these for my aunt's bridal shower.  Bailey's didn't give the recipe :(, but luckily I think I found one that will work :). 

 

Leites Culinaria has a recipe for liquor lollipops so I'm going to choose champagne as the liquor.  Here is Leites' recipe:

Ingredients:

• 1/4 Cup and 1 Teaspoon Champagne (or other liquor)
• 2 Tablespoons Cold Water
• 3/4 Cup Sugar
• 3 Tablespoons Corn Syrup
• 1/8 Teaspoon Salt

Directions:

• 1. Use a lollipop mold or a silicone mat on a baking sheet.
• 2. Mix together only 1/4 cup of the champagne, and the water, sugar, corn syrup, and salt in a saucepan until all of the sugar is wet. 
• 3. Bring the mixture to a boil over medium heat, stirring occasionally. Then boil to 300°F (149°C) without stirring.
• 4. Remove from the heat, and, working quickly, mix in the remaining 1 teaspoon of champagne. Still working with haste, drop the syrup into either lollipop molds or onto a silicone mat.
  
  Tips:
• - If using lollipop molds, quickly drop the syrup from the tip of a large spoon into the cavities of the lollipop molds. Place a lollipop stick in the center of each disk, and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.
• - If using a silicone mat, quickly drop the syrup onto the silicone mat so that it forms 2-inch disks and immediately after plopping the syrup on the sheets place a lollipop stick in the center of each disk and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.
• 
  
• 5. Peel the lollipops from the molds or silicone and store in an airtight container, preferably at least overnight to allow the flavors to develop, until ready to indulge.