Recipe: CannaFlower Lollipops
Infused Flower Power!
Who’s up for a challenge?! These sweet floral pops are a tricky edible to execute … yet once you get the hang of candy-making, you will be whipping them up non-stop! We recommend making a batch or two before you attempt to add cannabis. Get some practice first, and once you’re comfortable, add your infusion.
PRO-TIP: Humid day? Consider waiting for drier weather! Humidity can adversely affect the texture of hard candy. (It’ll still be delicious... but might stick to your teeth.)
CannaFlower Lollipops: Makes about 18 1 ½ inch lollipops
What you’ll need:
- 2 c granulated sugar
- ½ c light corn syrup
- ½ c water
- 1 T lemon juice
- 1 t super-strength flavoring (we like LorAnn flavorings), optional
- Food coloring, optional (your pops will be a light amber color without the food coloring)
- 1 T lemon extract, optional
- 1-2 T cannabis tincture*
- Embellishments of your choice (nonpareils, sprinkles, edible flowers, crushed candy canes…)
*A NOTE ON DOSING: Curaleaf tinctures contain approximately 300mg of THC per bottle, with a full bottle being 4 T of tincture. This means 1 T (75mg) of tincture—divided by 18 pops—would equal roughly a 4.1 mg dose per pop. If you’re new to edibles, this is where we recommend you start!
- Lollipop silicone molds (we used three of these 1 ½-inch round molds, pictured above) OR a sheet pan with parchment paper OR a non-stick silicone baking mat
- Lollipop sticks
- A 2-quart straight-sided, heavy bottom, stainless steel saucepan (no nonstick pans!)
- A metal spoon with a long handle
- A pastry brush
- A candy thermometer *This is an important tool! You’ll need to bring the sugar to hard-crack stage, which is precisely at 310°F.
- A large metal bowl (for filling with ice water)
- A heat-proof glass measuring cup with spout, or a candy funnel
- Cellophane for wrapping your finished pops
It is important that you have everything ready to go before you start your lollipops.
- Spray your molds lightly with baking spray and wipe away excess oil with a paper towel.
- Insert your lollipop sticks into the molds, so the top of the stick is at each pop mold’s center.
- Have your ice-cold water bath at the ready.
- Have your extracts and food colorings measured and poured.
- Set aside a glass, heat-proof measuring cup with a spout, or a candy funnel set in a glass measuring cup (to keep it upright and avoid a mess).
What to do:
- Have all your ingredients and equipment ready and neatly organized. If you are not using a mold, have a silicone baking mat set down with the lollipop sticks within easy reach.
- In a 2-quart saucepan add in the sugar, corn syrup, water, and lemon juice. Give a stir, poking down the sugar. BE CAREFUL as you work through the remaining steps, as hot sugar is seriously HOT!
- Over medium heat, bring the mixture to a boil. Once the mixture comes to a boil, do not stir (sugar crystals will form). Instead, swirl the pan gently so the sugar cooks evenly. To further reduce chances of sugar crystals, use a wet pastry brush to brush the sides of the pot.
- Once boiling, check the temperature often (or secure your thermometer to the side of your pot.) It’ll rise gradually, and may seem “stuck” around 220°F, but never fear! In about 10 minutes, your sugar will hit 310°F; the hard-crack stage. (And when it happens, it happens fast... so don’t walk away!)
- When the sugar has reached to 310°F, turn off the heat and immediately set the bottom of the pot into the ice water bath to stop the cooking. Be careful to not get water into the pot. After about 20 seconds, remove the pot and set it on a kitchen towel. Stir in the extracts, flavorings, food color and tincture. Stir gently so you do not create too many air bubbles.
- Carefully pour the syrup into your heatproof measuring cup or your candy funnel and immediately put pot in the sink to begin soaking. Working swiftly to fill your prepared molds. Fill them on the conservative side—the mixture will expand slightly as it cools! Alternatively, pour round circles onto your baking mat and lay the lollipop stick into the hot syrup. Turn the lollipop stick once to ensure it is completely encased in the syrup.
- Embellish your pops with sprinkles or edible flowers. If you let them cool slightly before applying the embellishments they will stay where you lay them and not run to the sides—but don’t wait too long or they won’t stick. Certain edible flowers will actually cook in the syrup so you might want to experiment. We found violas (Johnny Jump-Ups) will withstand the heat; they look pretty and have a nice flavor, too!
- Let the lollipops cool and set for 30 minutes before easing each one out of its mold. You can wrap your lollipops in cellophane or individually place them in small cellophane bags for safe keeping. Speaking of which, always be sure to label your candy: CONTAINS CANNABIS. 21+ !!!
Did you master the art of cannabis lollipop making? We’d love to see!
Share your success with us: @curaleaf.usa.