- 1 cup sugar
- 1/3 cup corn syrup
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/4 to 1 teaspoon flavoring
- liquid food coloring
- 1 to 2 teaspoon(s) citric acid (optional)
1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the 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, 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 sugar 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 300degrees F (hard-crack stage).
5. Remove the pan from the heat immediately and let the syrup cool to about 275degrees F before adding flavor, color, cannabis tincture and citric acid (adding it sooner causes most of the flavor to cook away).
Be careful! The sugar syrup is extremely hot! If you burn yourself, run cold water over your hand for several minutes, but do not apply ice.
6. Working quickly, pour the syrup into the prepared molds (if you don’t have molds, just put small circles on a cookie sheet with a stick in them) 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 cellophane and seal with tape or twist ties. Store in a cool, dry place.