Prepare Pear Juice: Wash the pears thoroughly—no need to peel (peel contains pectin that helps the syrup set and adds fiber). Core the pears and cut into small chunks. Blend the chunks in a blender or food processor until smooth. Strain the pear puree through a fine sieve, pressing gently with a spatula to extract all the juice (you’ll get about 500ml juice). Discard the pulp residue for a smoother lollipop texture.

Simmer the Syrup: Pour the pear juice into a clean, dry stainless steel pot. Add the rock sugar and 200g maltose, stirring to combine. Turn the heat to high and bring the mixture to a rolling boil. Skim off any foam that rises to the surface (this removes impurities for a cleaner syrup). Reduce the heat to low and simmer gently, stirring constantly to prevent burning (the sugar content is high, so it can stick to the pot easily).

Test for Perfect Consistency: Continue simmering until the syrup bubbles densely and turns a deep amber color. To check if it’s ready, do the “cold water test”: dip a spoon into the syrup, then drizzle a small amount into the bowl of cold water. Let it cool for 2-3 seconds, then pinch it with your fingers. If it forms a hard, crisp lump that doesn’t stick to your hands, it’s done. If it’s soft or sticky, simmer for another 2-3 minutes and test again.

Prepare Molds: Clean the lollipop molds and dry them thoroughly (they must be oil-free and water-free to ensure proper demolding). Insert a lollipop stick into each cavity, pushing it gently to secure (leave a small part sticking out for holding).

Pour & Set: Once the syrup is ready, turn off the heat immediately. Pour the hot syrup into the prepared molds, filling each cavity about 80% full (leave a little space to avoid overflow). Let the molds sit in a cool, well-ventilated area until the lollipops are completely cool and set (no need to refrigerate—cooling at room temperature keeps them crisp).

Demold & Store: Once fully set, gently press the bottom of each mold cavity to pop out the lollipops. Wrap them in candy wrappers or small plastic bags, and store in an airtight container in a cool, dry place to prevent moisture absorption.