Coconut oil infused lollipops are a fun and tasty treat that combines the sweetness of hard candy with the health benefits of coconut oil. These lollipops can be made with or without cannabis infusion, making them suitable for various audiences. The recipe includes basic ingredients like sugar, corn syrup, and water, along with your choice of flavoring and food coloring.

To make approximately 12 lollipops, gather the following ingredients:

1/4 cup water
1/2 cup light corn syrup
1 cup sugar (white or raw)
1/8 to 1/4 cup infused coconut oil (adjust based on desired potency)
Optional:
1 dram of flavor oil (e.g., lemon, orange)
Food coloring
Lecithin powder (for emulsification and flavor enhancement)

Before you start, ensure you have the following tools:

Candy thermometer (capable of measuring up to 300°F)
Medium non-stick saucepan
Silicone spatula
Lollipop molds (or parchment paper for free-form shapes)
Lollipop sticks (if using molds)

Preparation is Key

Gather Everything: Before you begin, have all your ingredients and tools ready to go. Once the candy mixture reaches the hard crack stage, you will need to act quickly.

Cooking the Candy

Combine Ingredients: In your non-stick saucepan, mix the water, corn syrup, and sugar. Stir until the sugar is completely dissolved.

Heat the Mixture: Place the saucepan over medium-high heat. Carefully insert your candy thermometer into the pot, ensuring it doesn’t touch the bottom. Allow the mixture to boil without stirring.

Monitor Temperature: Watch closely as the mixture heats. You need to reach a temperature of 300°F (the hard crack stage). This usually takes about 5-10 minutes.

Remove from Heat: Once it hits 300°F, immediately take the pot off the heat and turn off the stove.

Adding Coconut Oil and Flavoring

Incorporate Ingredients: Allow the temperature to drop to around 250°F. At this point, stir in your infused coconut oil, flavoring, and optional food coloring and lecithin powder.

Mix Thoroughly: Use your spatula to stir vigorously. The mixture may seem separated at first, but keep stirring until it becomes uniform.

Molding the Lollipops

Pour into Molds: Carefully pour the hot candy mixture into your lollipop molds. If you’re using parchment paper, drizzle the mixture to create your desired shapes.

Insert Sticks: If using molds, insert lollipop sticks into the candy before it cools.

Cool Down: Allow the lollipops to cool for 30-60 minutes at room temperature, or until fully hardened.

Storing Your Lollipops

Storage: Once cooled, remove the lollipops from the molds. Store them in an airtight container. For longer shelf life, refrigerate them until you're ready to enjoy.

Be Careful with Heat: Hot candy can cause severe burns. Always handle with care and keep children away from the cooking area.
Experiment with Flavors: Don’t hesitate to try different flavor oils or colors to customize your lollipops.
Use Lecithin for Better Mixing: Adding lecithin can help emulsify the mixture, making it easier to combine the coconut oil with the candy.

Making coconut oil infused lollipops is a fun and rewarding project that can be enjoyed by all ages. Whether you’re looking to create a special treat for a party or simply want to indulge yourself, this recipe is sure to impress. With a little preparation and care, you can create delicious lollipops that not only taste great but also offer the health benefits of coconut oil. Enjoy your sweet creation!

• 1/4 cup water
• 1/2 cup light corn syrup
• 1 cup sugar
• 1/8 to 1/4 cup infused coconut oil
• Optional: flavor oil, food coloring, and lecithin powder.

• Candy thermometer
• Medium non-stick saucepan
• Silicone spatula
• Lollipop molds or parchment paper
• Lollipop sticks (if using molds).