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Icy Maple Lollypops are favorite children’s snow-day treat. So easy to make but so much fun! These maple lollies are so tasty and natural that nobody would resist the desire to try them!
Total Time to Make Icy Maple Lollypops – 25 min.
- finely grated ice (snow): 8-10 cups
- Viking Farms Maple Syrup: 1 cup
- fresh ginger (minced): 1 tablespoon
- flaky sea salt: ½ teaspoon
- 6 craft sticks
Arrange grated ice (snow) on a rimmed baking sheet. Press down to make a flat layer, and put it to the freezer.
In a small saucepan mix maple syrup and ginger, bring to a boil. Keep boiling maple syrup with ginger about 10 min., stirring often, until it bubbles like a cauldron. Remove from heat when a candy thermometer registers 240°F (softball stage).
Prepare craft sticks for our Icy Maple Lollypops and get the baking sheet out of the freezer. Pour hot syrup mixture into 5-6 long strips over the ice (snow), watch them begin to firm up. Now we need to work fast! Sprinkle a bit of salt over each strip. Quickly, use a craft stick to press gently on 1 end of each strip; gently forming into Icy Maple Lollypops at the end of each stick, roll slightly hardened maple candy mixture onto the stick.
Place finished Icy Maple Lollypops on parchment paper while you are rolling the rest. Better to enjoy candies immediately.
Useful VermontMapleSyrup tips to make your pastry even tastier!
- 1 cup brown or white sugar = 1 cup Viking Farms maple sugar;
- Use Viking Farms Maple Syrup in place of vanilla extract or liquors (like bourbon);
- Avoid using Viking Farms Maple with brown sugar or molasses;
- Viking Farms Maple for a syrup soak for cakes;
- Use Viking Farms Maple Sugar for coating and garnishing cookies, donuts, pies & cakes;
- Drizzle Viking Farms Maple Syrup over hot baked pastry dough (like pie dough or puff pastry) for an instant pastry glaze;
- Make your bakery shines with a Viking Farms Maple Syrup glaze!