Lollipop recipe

UPDATE-
I am making revisions to this recipe. While this recipe is good, I have found a way to improve it.
I will post the complete recipe with revisions soon.
The main change is: the jello- there is a different way to add the flavor and color.
Use food coloring and flavoring oils. Doing this can reduce the graininess that can sometimes happen when you use jello, plus these are easier to stir in.
You will need to wait until the syrup solution stops bubbling after you remove it from heat. This is to ensure that none of your flavoring oil evaporates off.
There is also another way using water instead of butter- I will include this in the recipe revision.

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When I want to make lollipops this is the recipe I use. It is also what made me realize cooking with cannabis is not difficult, in fact it is rather easy if you pay attention to your temperatures-more on that later in a separate blog. This recipe will make between 14 to 16 lollipops on average.

The equipment:
1. lollipop sticks or anything else you want to use- I used toothpicks the first time since I didn't have any lollipop sticks

2. large baking sheets or if you have them, candy molds specifically for lollipops-these give the candy a place to set up on the sticks

lollipop mold

3. a small, heavy bottomed saucepan, and if you have it, use one with a pouring spout. It makes life easier.





saucepan with pouring spouts

copper-best for candymaking

                                         

                   

4. nonstick cooking spray for the baking sheets or candy molds, if you don't have this use butter and dust with confectioner's sugar.


5. candy thermometer
                                                        
6. a metal tablespoon measuring spoon, for portioning out the candy for each lollipop. It has to be metal because of the temperature of the candy. If you are using a saucepan with a pouring spout, you won't need it, but you'll need a steady hand and a good eye.








7. whisk or metal spoon



The ingredients:

They can look like this with practice 

3/4 c. granulated sugar
1/2 c. light corn syrup
1/4 c. butter
1 (3 oz) box of gelatin dessert mix

The butter is where I do the substitution- for heavier dosage you can completely replace the butter with cannabutter, depending on the strength of your cannabutter. I use very potent cannabutter and substitute all of the butter for cannabutter, so far I haven't had any complaints.

Set up your equipment, prep your baking sheets or candy molds, set up the lollipop sticks with 10 per baking sheet and spaced evenly about 2 inches apart.
Have all of the ingredients measured out and ready to go, this goes fast.

Saucepan on the stove on medium heat. Add butter.
When it melts add the corn syrup and turn the heat down to low.
Add sugar. Stir.
When sugar dissolves, turn the heat up to medium high. Bring it to a boil, stirring frequently. Continue cooking until the temperature registers 275 degrees F.
Immediately add the gelatin and stir it in well.
Take the saucepan off of the heat. It is time to pour the candy on the lollipop sticks or in the molds.
Use the metal tablespoon or pour from the pouring spout on the saucepan into the molds or on the last 3/4 of an inch of one end of each lollipop stick.

You have to go fast, because by the time you are done pouring all of them, the candy will almost be completely set up.

After the first few times you will be able judge how the candy spreads out and make adjustments when you pour to create a better looking lollipop.

I store these in plastic ziplock bags, by flavor, with confectioner's sugar in the bag so they don't stick together. You can also wrap each separately in plastic wrap or store in another type of airtight container.