- 1/2 cup unsalted butter, at room temperature
- 1 cup Fuller's Sugarhouse pure 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.