Maybe you did not stir the product enough during cooking or had the heat too high. You need to stir the sugar butter and corn syrup constantly while it is being brought a boil. Then keep stirring contantly until the temp reaches 300 degrees F then take off the heat and add the Jello. Mix the Jello quickly and pour out the candy as quickly as possible. And don't make the candies too big or they will be harder to eat. I hope you did not ruin your canna butter.:smokin:

We had really good luck on our first try. We went out and bought several other flavors of Jello to make other flavors of candy. We still have a lot left from the first batch so we have not tried the recipe again.

I make the butter by adding 2 oz of quality trimmings to 1 lb of butter. Let the mixture start to boil then turn down to a simmer and cook 8-10 hours covered. Strain with cheese cloth and cool.

The following recipe is stolen from Paula Deen at the Food Network site under cherry lollipop

3/4 cup white sugar
1/2 stick butter
1/2 cup light corn syrup
1 (3-ounce) box cherry gelatin dessert
Nonstick vegetable cooking spray

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

Cook's Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.