Cannabis Infused Lollipops Recipe: Hard Candy in 3 Steps

This cannabis infused lollipops recipe uses just 3 base ingredients — sugar, corn syrup, and water — cooked to the hard crack stage and dosed with cannabis tincture or FECO. The result is portable, precisely dosed, long-lasting hard candy lollipops you can make at home. Each lollipop in Fordee’s batch came out to approximately 25 mg THC.

Cannabis Infused Lollipops Recipe: Ingredients

This lollipop mold cannabis recipe makes approximately 40–50 lollipops depending on mold size:

• 2 cups white granulated sugar
• ¾ cup corn syrup (do not skip — prevents early crystallization)
• ½ cup water
• Less than 1 tsp LorAnn flavoring extract (blueberry, watermelon, etc.)
• Cannabis tincture or FECO — measured to your target dose per piece
• Lollipop molds + sticks
• Candy thermometer

Cannabis Hard Candy Recipe 310 Degrees: Step-by-Step

This cannabis hard candy recipe 310 degrees process requires patience — do not rush it:

1. Combine in pot — Add sugar, corn syrup, and water to a non-stick pot with a lid. Stir briefly to combine before heating.
2. Heat to boiling — Turn heat to medium-medium high. Place lid on pot for the first 12–15 minutes — steam hits the lid and drips back down, preventing sugar from crystallizing on the sides.
3. Monitor temperature — Insert the candy thermometer once the mixture boils. Don’t let the thermometer touch the bottom of the pot — you want the sugar temperature, not the pot temperature. Target is 310°F (155°C) — the hard crack stage. This takes 30–45 minutes. Do not rush by cranking heat to high.
4. Don’t stir once boiling — Stirring after the mixture is boiling introduces oxygen, causing cloudiness and bubbles. Use a silicone brush with water to wipe down any sugar on the sides if needed.
5. Cool to under 250°F — Remove from heat when you hit 310°F. Let the mixture cool with the stove on low. Wait until bubbles calm and temperature drops below 250°F before adding the cannabis.
6. Add extract — Stir in less than 1 tsp of LorAnn flavoring. This can be added slightly hotter than the tincture — it won’t degrade.
7. Add tincture or FECO — Add measured cannabis tincture or FECO at below 250°F to prevent THC degradation. Stir quickly — it will sizzle from residual alcohol. For infused lollipop tincture FECO batches: 42ml tincture at ~27mg/ml = ~1130mg total. Divided across 45 lollipops = ~25mg each.
8. Pour into molds — Work quickly, pouring into prepared molds with sticks already inserted. If mixture thickens, briefly return to low heat. Any overflow between molds breaks off cleanly once set.
9. Cool for 45 minutes — Let cool at room temperature. Pop out of molds when set but still slightly warm — they should release easily from silicone molds.

Tincture vs FECO for This THC Lollipop Corn Syrup Recipe

For this THC lollipop corn syrup recipe, the type of cannabis extract changes the final flavor significantly:

• Tincture — Easier to dose precisely (measure by milliliter) but adds a noticeable cannabis flavor. The flavoring extract helps mask it.
• FECO (Full Extract Cannabis Oil) — Much stronger cannabis taste is avoided since FECO has most chlorophyll removed. Lollipops taste more like candy with less plant flavor. Recommended if you want the infused lollipop tincture FECO taste to be minimal.

Storage for Cannabis Infused Lollipops

For this cannabis infused lollipops recipe, properly evaporated candy lasts months at room temperature. Two storage options:

1. Powdered sugar method — Toss finished lollipops in a container with powdered/icing sugar and shake gently. The sugar coating prevents sticking if any moisture remains. Store in a sealed Tupperware.
2. Wrap and freeze — Wrap individual lollipops in plastic cling film and store in the freezer. Avoid the refrigerator — it can cause lollipops to sweat and become sticky.