Twisted Lollipops - 20 mg THC per lollipop

VERY IMPORTANT:
Many cooked candy recipes require the use of a candy thermometer. As you read in the "Candy Basics" section of your cookbook, you can use a cold water test instead of a thermometer, but a properly calibrated candy thermometer takes the guesswork out of candy making.
What do we mean by a properly calibrated candy thermometer? There are two things that can have an effect on a candy thermometer:

• Simple inaccuracy: Even a brand-new candy thermometer can be off by a couple of degrees.
• Altitude: Since there is not as much atmospheric pressure at higher elevations, altitude can have an effect on boiling point, affecting temperatures for cooked candies.

Both of these factors can be accounted for by doing a simple test each time you use your candy thermometer. Unless otherwise indicated, cooked candy recipes are written for sea level, where water boils at 212º F. To calibrate your candy thermometer, follow the simple steps below:

1. Place the candy thermometer in a pan of water and bring to a boil. Make sure the bottom of the thermometer is not directly touching the bottom of the pan, as the temperature of the pan and not that of the water will register on your thermometer.
2. Once the water boils, check the temperature on your thermometer.
3. If the thermometer reads higher than 212 ºF, you will add that number to the degrees given in the recipe. For example, if your water boils at 214 ºF (2º above 212) and the recipe tells you to cook to 234º F, you will actually cook to 234 ºF plus 2, or 236 ºF.
4. If the thermometer reads lower than 212 ºF, you will subtract that number from the degrees given in the recipe. For example, if your water boils at 205 ºF (7º below 212) and your recipe tells you to cook to 234 ºF, you will actually cook to 234 ºF minus 7, or 227 ºF.
5. It’s that easy, and you should check your thermometer each time you make candy. If you don’t check your thermometer and adjust the recipe accordingly, you could either cook your candy for too long or not enough time, resulting in an inferior product.
6. If your thermometer is off by a large number (more than 15°) consider replacing your thermometer.

Makes approx 6-8 lollipops depending on mold size

Tools Required:
Candy thermometer
Medium saucepan (heavy bottom preferred)
Silicon lollipop mold and lollipop sticks
Spatula
Oven glove or mitt

Ingredients for 6-8 lollipops
2 cup sugar
1 cup corn syrup
2 tablespoons cannabutter
1/2 cup water
1-2 drops of candy flavouring
1-2 drops of food colouring (optional)
1/4 teaspoon sunflower or soy lecithin
1/8 teaspoon guar gum
Nerds candy (optional)

Ingredients for 16-20 lollipops
3 1/4 cups sugar
1 and 1/2 cups corn syrup
4  tablespoons cannabutter
3/4 cup water
1/2 teaspoon sunflower or soy lecithin
​1/4 teaspoon guar gum
2-4 drops of candy flavouring
2-4 drops of food colouring (optional)
Nerds candy (optional)

Directions:
Combine sugar, corn syrup, in the saucepan and place on Med-Low heat.

Stir gently and continuously  until the candy syrup begins to boil.

As soon as the syrup begins to boil, stop stirring and attach the candy thermometer to side of the pot.  To avoid crystals from forming in your candy, DO NOT STIR AGAIN UNTIL TEMPERATURE IS REACHED.

The syrup will take approx 15 mins to get to desired temperature 295-309 F or 146-154 C.  I personally like the temperature 298 F 148 C.
Note: The syrup will get up to approx 220 F and stay at this temperature for approx 10 mins. Be assured the cooking process is working and do not increase the stove temperature. After approx 10 mins you will  see the temperature rise. At this point the temperature will rise pretty quick and it's very important to not leave the kitchen or get distracted. Keep a close eye on the thermometer.

As soon as the syrup reaches desired temperature, remove from the heat immediately and add the cannabis butter, lecithin, guar gum,  flavor and colouring. Mix until syrup is one solid colour and the cannabis butter if fully incorporated. If the butter is not fully incorporating sprinkle a pinch of guar gum at a time until syrup is an even colour and texture.

Carefully pour the syrup into the mold. If the syrup becomes to stiff to pour, place on low heat to melt.

If you have a two piece mold, allow the syrup to set for 1-2 mins before putting the mold together then add the lollipop sticks. Allow to cool on the counter for 1-2 hours.

Remove lollipops from the mold, wrap in wax or cello paper. Store in an air tight container and keep in a dry, cool place.

I would love to hear from you if you make these or if you have any questions, comments or suggestions.
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