Like another cook who posted, I have made these many times with great success and lately without. I had the same results--lollipops remained chewy, when I tried to cook them longer they became crystallized. Would love suggestions or perhaps temperatures to use with a candy thermometer. I, too, used maple syrup instead of corn syrup. And while, these aren't exactly healthy, they make a good substitute when all of your children's friends are eating artificial color and flavor lollies and you feel you want to give them a treat.
Anonymous, Chicago, IL