Sure, it’s easy to buy lollipops at the store, but this old-fashioned favorite is fun to make at home. The best part about making your own lollipops is that you can completely customize them—choose your favorite flavors and create combinations that appeal to you, your family, and friends. Coconut-lime? You got it. Spicy pineapple mint? Sounds delicious. Once you master the basic recipe, you’ll love crafting new combos and experimenting with your own lollipops. (They make great gifts, too.)
Tincture Lollipop Recipe
- Combine in a medium saucepan over medium-high heat:
- 1 Cup Organic Sugar
- 1/2 Cup Organic Light Corn Syrup
- 1/4 Cup Filtered Water
- Stir until sugar is completely dissolved.
- Once boiling, insert a candy thermometer. Don’t stir after your magic concoction starts to boil.
- When your thermometer reads 300 • Fahrenheit, immediately remove it from heat. Keep your thermometer in the pot.
- When the temperature drops to 250• Fahrenheit, stir in:
- 1 tsp Organic Orange or Lemon Flavor
- 2-3 tsp Cannabis Tincture
- Carefully pour into lollipop molds or candy molds.
- Allow cooling completely at room temperature for about 15-20 minutes.
- Store in an airtight container.
Cannabutter Lollipop Recipe
The butter is where I do the substitution- for the 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 to 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 it in another type of airtight container.