They are prepared in a similar fashion as Juice pops. By following a recipe that involves heating sugar and other ingredients, placing the mix in small cups, inserting a stick and letting them set, here's a link to a recipe. www.exploratorium.edu/cooking/candy/recipe-lollipops

Butterscotch Lollipops 1 cup granulated sugar 1 cup heavy cream 3 tablespoons light corn syrup 2 tablespoons butter 1 teaspoon vanilla 12 lollipop sticks 12 shot glass- size molds Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. Let the mixture boil until it reaches 310ºF on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water separates into hard, brittle threads. Stir in the vanilla, then remove from the heat. Coat the molds with nonstick spray and pour the mixture in. (If you are using shot glasses, be sure to cool the mixture first so that the glass won't crack.) Place a small piece of aluminum foil over each mold and press a lollipop stick or popsicle stick in the center. When cool, remove from molds. Makes 1 dozen lollipops. http://www.razzledazzlerecipes.com/easter/sees-butterscotch-lollipops.htm

You can also buy a mold from a shop that sells cake or candy making supplies.What you need is a candy mold. With the proper mold, there would be a slot for the stick so you'd have a traditional looking lollipop.

Great site with how-to info and supplies: http://www.kitchenkrafts.com/category.asp?c=600600 Be sure to sign up to get their free catalog so you can linger over all the things you wish you already had - or knew how to use! Lots of recipes for making Lollipops here: http://www.cooks.com/rec/search?q=lollipops http://www.cdkitchen.com/recipes/cat/826/0.shtml Just for fun info - find Lollipop invention info here: http://inventors.about.com/od/lstartinventions/a/lollipops.htm

1 cup sugar 1/3 cup white (light) corn syrup 1/2 cup water 1/2 tsp. Flavoring See note 1, below. food coloring See note 2, below. l/8 tsp. Citric acid (optional) See note 3, below. 1. Flavoring: Use candy oils. Use about 1/4 teaspoon per recipe as they are very strong. 2. Food coloring: I like food paste colors. To make opaque odors add 1/2 tsp. liquid white coloring (Liquid Whitener). 3. Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water. Add at same time as flavoring. Cook on stove: Combine sugar, water, and corn syrup in a 1 quart sauce pan (2 quart saucepan for double batch) until sugar is dissolved. Place on high heat and bring to boil. Continue to cook on high heat until mixture reaches 280 degrees F. Lower heat to Medium High. Continue to cook mixture to no less than 300 - 305 degrees F. (DO NOT STIR WHEN BOILING). Remove from heat Work fast. Allow to stand until bubbles have settled down (approximately 265 degrees F) Add the flavor according to the recipe. Then add the coloring. Go easy as too much color can make the lollipops taste bitter. Also, too much flavor will make the lollipops taste soapy. Stir until blended. Citric acid is also added at this time to fruit flavored lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump. Once the candy solution is well blended, start pouring into the molds. Right after all the molds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Or, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands (yours or your kids!) from touching the hot surface of the lollipop, IT WILL BURN! Allow to set until hardened which should take between 5 and 10 minutes to cool depending on air temperature, humidity, the surface the molds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there. Remove lollipops from molds by raising the stick and lifting candy out. The molds for simple shapes like the small rounds release very easily. More intricate shaped molds like the car or train molds, may take a little coaxing to remove from the lollipop. Always be careful not to force the mold open too wide and with too much gusto as this will decrease the useful life if the mold. Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place. These are yummy lollipops!

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how much is one machine for lollipops like this... http://wuxigumbase.21food.com/showroom/35309/product/Lollipop-machine.html Regards