Cinnamon Northern Lights sensimints made using this recipe Ingredients 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) 3 tablespoons cannabis tincture Directions 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). CAUTION 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 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. Tips: - Don't have any molds? You can simply pour small circles of syrup onto a greased cookie sheet and place sticks in the middle to make pops. - It's best not to make lollipops on a rainy or humid day. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air. This can make the resulting candy softer than it is supposed to be. Original Recipe: http://www.thestonerscookbook.com/recipe.php/recipe/butterscotch-space-pops
Once heated to the right temperature you have just a few seconds to get it onto the parchment paper. I spread it out in one big piece then broke it up after it dried. The mints in the picture have melted together into one piece and will be broken into small pieces with an icepick. If you are using a strong flavor like pure cinnamon oil it will quickly fill the room and your lungs with a choking gas when poured into the hot pan. I learned the hard way that I should have used a mask and more fans.
