Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pam cooking spray
- 3/4 Cup sugar
- 1/2 Cup light corn syrup
- 1/4 Cup butter
- 1 Box (3 Oz) cherry gelatin (jell-O)
Directions
Spray 2 Large Cookie Sheets With cooking spray. Arrange 10 Lollipop Sticks on Each Baking Sheet, Spacing Evenly Apart. Stir sugar, Acorn Syrup And butter in Small Pan Over Low Heat Until sugar Has Dissolved. Slowly Bring to Boil, Stirring Frequently.Continue Cooking For 7 Minutes or Until Candy Thermometer Registers 275 Degrees. Add gelatin And Stir Until Smooth. Using Metal Tablespoon And Working Quickly, Spoon Syrup Over One End of Each Lollipop Stick. Cool Completely. Remove Lollipops From Cookie Sheets And Wrap Each Lollipop in Plastic Wrap. Stare in Airtight Container. Makes 20 Lollipops