Just some additional info on our experience.

The butter does not really mix with the sugar until after the mixture boils. Maybe even a little after that. You have to keep stirring practically the entire time. When the temperature reaches about 270 degrees F and definitely by the time the temp reaches 300 degrees F a metamorphisys takes place and the whole mixture starts to look like a nice carmely mix. I had an assistant when I made my candy and we traded off stirring and holding the thermometer. My assistant had a blister from the constant stirring and the fact that we used an all metal stirring spoon which got really hot.

Hope these details help. The candy is excellent. I had one approximately 2 inch diameter disk of candy last night and was totally ripped about an hour later.
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rudy2010 Reviewed by rudy2010 on . Candy Recipe - lollipops I just found a good recipe for making lollipops or suckers or hard candy. It was from Paula Deen at the Food Network site. It use regular sugar, light corn syrup, butter and jello. I used the thermometer from my turkey fryer and it seemed to work OK in place of the candy thermometer. I used my cannabutter in the recipe. The candy was excellent and very chronic. It hardened really well and tasted great. However it is not clear like some suckers when it hardens but that was not a problem Rating: 5