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- Yield: 20 1x
- 1/2 cup unsalted butter, at room temperature
- 1 cup Fuller’s Sugarhouse maple syrup
- 20 lollipop sticks
- In a thick-bottomed saucepan, bring butter and maple syrup to a boil. Boil until candy thermometer shows 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 center of each circle, then leave to harden.