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Vermont is the leading producer ofmaple syrup in the U.S. Vermont produces nearly 2 million gallonsof maple syrup annually.
Corn syrup acts as an interfering agent in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the lollipop syrup from crystallizing. Lots of sucrose crystals would result in grainy, opaque candy instead of the clear, glassy lollipops you're trying to create. What is cream of tartar? Cream of tartar, or potassium bitartrate, is a fine white powder that is a by-product of the wine-making process. It's derived from argol, or tartar, which forms naturally during the fermentation of grape juice into wine and is deposited on the sides of the wine casks.