I used powdered jello as the flavoring and coloring in the older lollipop recipe shown on this blog.
However, I was not always happy with the finished candy, sometimes there were issues like these:
- a sandy/rough texture to the finished candy- this may be due to the longer stirring time to incorporate the jello and the fact that it is a powder.
- sometimes the candy would have cooled down so much after stirring, that I would be left with unusable candy - it had already set up in the candy funnel!
Done with the story- on to the recipe.
If you use the smaller lollipop mold, like the picture below, they will be closer to dum-dum sized lollipops and 1 batch will create around 60 halves.
I usually do two batches and just after pouring the second batch, attach the halves of the first batch onto the second batch while it is sitting in the molds, I just have to move fast before the second batch loses too much heat and sets up. Two different flavors can be used which is nice.
2. lollipop molds-these give the candy a place to set up on the sticks
3. candy funnel
5. a small, heavy bottomed saucepan or nonstick saucepan
6. rubber spatula
7. measuring spoons-teaspoon and 1/2 teaspoon
8. non-stick cooking spray for the candy molds and candy funnel
9. a 48 oz or larger container with tall sides to set the candy funnel upright inside of it
3/4 c. granulated sugar
1/2 c. light corn syrup
1/4 c. unsalted butter- this is where you make the substitution:
you can use all cannabutter
a cannabutter/unsalted butter mix or
you can add cannabis oil directly and use all regular unsalted butter
1 1/2 t. flavor extract
Set up your equipment, spray your candy molds and candy funnel with the non stick spray, set up the lollipop sticks.
Have all of the ingredients measured out and ready to go, this goes fast.
Saucepan on the stove on low heat. Add butter.
When it melts add the corn syrup, let it liquefy, then add the sugar.
If you are adding cannabis oil directly- do this before adding the sugar.
When sugar dissolves, turn the heat up to medium high. Attach candy thermometer to inside of saucepan.
May stir occasionally until it reaches a boil. Bring it to a boil, do not stir after this.
Continue cooking until the temperature registers 275 degrees F.
Immediately remove from heat. Allow to rest until bubbles stop forming.
Then- immediately add the flavor extract and the food coloring, stir to incorporate quickly.
Using rubber spatula, carefully pour candy into the candy funnel.
It is time to pour the candy onto the lollipop sticks in the molds.
It's crunch time! You've got to move 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 the lollipops separately in their own plastic bags. These will last about 3 months or they can be stored in the freezer for up to 6 months. They need to be kept in airtight bags and out of direct sunlight.