By OCC Staff
1 cup sugar
1/3 cup corn syrup
½ cup water
¼ teaspoon cream of tartar
¼ to 1 teaspoon flavoring
Liquid food coloring
1 to 2 teaspoon(s) citric acid (optional)
3 tablespoons cannabis tincture
1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the cookie sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you’re using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.
2. In your pan over medium heat, stir together the sugar, corn syrup and water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.
3. Continue to stir, using a pastry brush dampened with warm water to dissolve any crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.
4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300 degrees F (hard-crack stage).
5. Remove the pan from the heat immediately and let the syrup cool to about 275 degrees F before adding flavor, color, cannabis tincture and citric acid (adding it sooner causes most of the flavor to cook away).
Caution: Be careful! The sugar syrup is extremely hot If you burn yourself, run cold water over your burn for several minutes, but do not apply ice.
6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you’re not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it’s covered with candy. (It helps to have a friend do this since you need to work quickly.)
7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or Butterscotch Space pops cellophane and seal with tape or twist ties. Store in a cool, dry place.
Tip: It is best not to make lollipops on a rainy or humid day. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air. This can make the resulting candy softer than it is supposed to be.
© 2017 wwwonlinepot.org. Reprinted by special permission.