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Maple syrup lollipops are a one ingredient all-natural treat that taste just like the maple leaf lollipops made in Canada. Learn how to make maple lollipops with no white sugar, get info on storing homemade maple sugar candy and more! This maple lollipops recipe makes delicious gifts or wedding favors, and you don’t even need to visit a maple farm to get them.
🍁 Maple Syrup Lollipops
The only ingredient you need for this maple syrup lollipop recipe is ½ cup pure maple syrup.
You also need a few pieces of special kitchen equipment:
- Candy thermometer
- Silicone lollipop molds (Bigger or smaller molds will make fewer or more lollipops.)
- Lollipop sticks
- Cellophane wrapping bags with ties (Individually wrapping the lollipops helps to keep them from sticking together.)
I’m using this silicone lollipop mold for hard candy suckers. It comes with lollipop sticks, treat bags, and twist ties, so you don’t need to buy these candy making supplies separately. Alternatively, use this maple leaf mold for lollipops.
🍭 How to Make Maple Syrup Lollipops
Here are the step-by-step instructions for how to make lollipops:
Put the maple syrup in a small pot over medium heat on the stovetop. (Use a non-stick pot to make life easier.)
Heat it to 295-300 degrees Fahrenheit (146-150C), or the hard crack stage using a candy thermometer. Don’t walk away! You don’t want it to go over 300F. Also don’t whisk it too much or the syrup may turn cloudy and crystallize.
After heating, quickly stir to pop the bubbles that formed then put the mixture into silicone molds for lollipops.
To fill the molds, put 1 teaspoon of heated maple syrup in each lollipop compartment, add the sticks, then cover with an additional ½ teaspoon maple syrup. (Work fast or the candy mixture will harden on you!) If you use the pop molds I recommend, the recipe should fill it exactly, making 12 lollipops.
Refrigerate the diy maple lollipops for 1 hour or more. After they harden, they should release easily from the molds, and can be packaged in cellophane lollipop bags.
Store these no sugar maple lollipops (well, no white sugar) in the refrigerator. Like maple syrup, they have a shelf life of at least one year. This pure maple candy also freezes well.
Should maple candy be refrigerated?
Yes, refrigerate this homemade maple candy. Though these turn out more like a traditional lollipop than the softer honey lollipops, they’ll still get sticky in certain climates if not refrigerated.
Watch How to Make It!
Maple Syrup Lollipops Recipe (How to Make Maple Lollipops)
Ingredients
- ½ cup maple syrup
Instructions
- Put the maple syrup in a small pot over medium heat on the stovetop. (Use a non-stick pot to make life easier.)
- Heat it to 295-300℉ (146-150℃), or the hard crack stage using a candy thermometer. Don’t walk away! You don’t want it to go over 300℉.
- After heating, quickly stir to pop the bubbles that formed then put the mixture into silicone molds for lollipops.
- To fill the molds, put 1 teaspoon of heated maple syrup in each lollipop compartment, add the sticks, then cover with an additional ½ teaspoon maple syrup. (Work fast or the candy mixture will harden on you!) If you use the pop molds I recommend, the recipe should fill it exactly, making 12 lollipops.
- Refrigerate the diy maple lollipops for 1 hour or more. After they harden, they should release easily from the molds, and can be packaged in cellophane lollipop bags.
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Is maple candy healthy? Even though these maple pops contain no refined sugar and are naturally gluten free, maple syrup is still an added sugar that should be moderated in the diet. Don’t forget to brush your teeth well after eating this hard maple candy! Lollipops are a choking hazard and not safe until at least age 4. Thus, these maple lollipops, as well as other lollipop recipes, are not for toddlers and babies. Stay safe out there! Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
FAQs
How to make maple syrup lollipops in the snow?
To make maple syrup lollipops in the snow, heat maple syrup on the stove or in the microwave, then pour little circles of syrup onto clean, packed snow. The cold snow will harden maple syrup quickly, so twirl it up with lollipop sticks or a fork right away. This is a fun activity for kids in the winter!
Does maple syrup candy go bad?
Properly stored, maple syrup candy has a long shelf life but it can deteriorate in quality over time. Ensure it’s kept in an airtight container in a cool, dry place (or the fridge) to maintain its quality. Maple candies will generally last for 2 months up to one year.
Where to buy maple syrup lollipops?
I can find maple lollipops near me at farm stores and farmers markets that sell maple products. You can also buy maple lollipops online in bulk at Amazon here.
What is maple syrup candy called?
Maple syrup candy is often called “maple sugar candy” or simply “maple candy.”
Why does maple sugar candy turn white?
Maple sugar candy may turn white due to crystallization. During cooling, the sugar molecules form crystals, causing the candy to change color. This is a natural process and doesn’t affect the taste or quality of the candy. In other cases, white spots may indicate the presence of mold.
👩🏻🍳 Other Candy and Treat Recipes
Now that you’ve mastered making maple syrup lollipops, check out these other treats:
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
I have made 3 batches. The first one worked. The second ended up being sugar and the 3rd burned. I am using 2 thermometers. It gets so thick I ended up having to add water. This is maple syrup we boiled ourselves. Any suggestions?
Hi Jennifer! If you stir it a lot, the mixture will become thick, cloudy, and crystallize. It should stay relatively clear like in the pics. I’ve found that store syrup tends to work better with this recipe and homemade syrup is best for maple leaf candies. To do the candies, get the syrup to 235F, stir until thick and cloudy off the heat, and pour into silicone maple candy molds. They should firm up at room temp. 🙂 Summer
This is nonsense. I followed your instructions exactly. I even went out and bought a nonstick pot like you suggested. It never got to 295° because at 245 or 250° it completely thickened and turned into sugar. There was no, pouring into anything because it was sugar it was dried up sugar at about 245°F.
Hi Deb, I’m sorry things didn’t work out for you. I would get a new candy thermometer, because it should not have turned into sugar at 245F, that’s the soft-ball stage in candy making. That means that at that temp, you should be able to drop a spoonful of the hot syrup into cold water and it will turn into a ball, but flatten out when removed from the water. What you’re describing indicates it reached a higher temp. I’d turn the heat down and/or heat it for less time. Also make sure you’re using 100% real maple syrup.
Hope that helps and enjoy your weekend 🙂 Summer