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Butterscotch Canna-Pops (Viewed 692 times)
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Rating: 3
Butterscotch Canna-Pops
Reply #1 Posted on May 29, 2015
7125373373_444ae2a501_h

Butterscotch Canna-Pops

Time Required: 40 minutes

Yields 12 Cannapops

What You Need:

  • baking sheet
  • parchment paper
  • large saucepan
  • 1 cup sugar
  • ½ cup 7125373373_444ae2a501_h

    Butterscotch Canna-Pops

    Time Required: 40 minutes

    Yields 12 Cannapops

    What You Need:

    • baking sheet
    • parchment paper
    • large saucepan
    • 1 cup sugar
    • ½ cup Cannabis Corn Syrup
    • 2 tablespoons water
    • 1 ½ teaspoons vinegar
    • ¼ cup Cannabutter
    • ¼ teaspoon vanilla extract
    • lollipop sticks

    Steps:

    1. Line baking sheet with waxed paper; set aside. Use Cannabutter to grease the sides of the saucepan.
    2. Combine the sugar, Cannabis Corn Syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Continue to cook the mixture over medium heat, stirring constantly, while adding the butter (cut into 8 pieces), 2 pieces at a time.
    3. The candy mixture should boil at a moderate, steady rate over the entire surface. Wait for the candy thermometer to read 300 degrees. This should take 25 to 30 minutes.
    4. Remove the saucepan from the heat. Stir in the vanilla extract. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the lined baking sheets. The mixture will make 2 to 3 inch circles.
    5. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature.
  • 2 tablespoons water
  • 1 ½ teaspoons vinegar
  • ¼ cup Cannabutter
  • ¼ teaspoon vanilla extract
  • lollipop sticks

Steps:

  1. Line baking sheet with waxed paper; set aside. Use Cannabutter to grease the sides of the saucepan.
  2. Combine the sugar, Cannabis Corn Syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Continue to cook the mixture over medium heat, stirring constantly, while adding the butter (cut into 8 pieces), 2 pieces at a time.
  3. The candy mixture should boil at a moderate, steady rate over the entire surface. Wait for the candy thermometer to read 300 degrees. This should take 25 to 30 minutes.
  4. Remove the saucepan from the heat. Stir in the vanilla extract. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the lined baking sheets. The mixture will make 2 to 3 inch circles.
  5. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature.
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