- 1/2 cup unsalted butter, at room temperature
- 1 cup maple syrup
- 20 lollipop sticks
- In a thick-bottomed saucepan, bring butter and maple syrup to a boil. Boil until candy thermometer shows 146 °C (295 °F), then remove from heat.
- Lay a large sheet of parchment paper on a table or countertop, then pour little circles of syrup.
- Quickly place a lollipop stick in the centre of each circle, then leave to harden.
Lollipop molds can also be used following the same cooking method.
Store lollipops in an airtight container in a cool and dry place.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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