Butter or spray nonstick vegetable cooking spray on to parchment or wax paper lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

In a small saucepan over medium heat add sugar and corn syrup together until sugar has dissolved.

Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

Slowly bring mixture to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300°F. Remove from heat. Stir in gelatin until smooth.

Note: These steps should be done promptly because the mixture is hot and will set very quickly.

Using a metal tablespoon, and working quickly, drop heaping tablespoons of lollipop syrup on the end of each lollipop stick.

Cool completely. Wrap each sucker in plastic wrap and store in an airtight container.

This recipe was created by Paula Deen.