How to make cannabis-infused marshmallow pops
Everybody can appreciate the simplicity of an elegant dessert that can be served and enjoyed with little to no mess, which is why we are seeing “pops” of all kinds hit the market en mass. We’ve now got cake pops, chocolate pops, and candy pops to choose from, but one of the best all-time treats in this group is by far marshmallow pops.
Marshmallow pops are perfect for almost any occasion, be it a snacky mood that hits after smoking a joint, or a fancy wedding party treat, because their look and color can be adjusted to suit the theme. They can be left plain for a pure white look, or tie-dyed for an extra colorful surprise, but today, we are going to show you how to make red marshmallow pops that are perfect for Valentine’s day parties.
This cannabis-infused marshmallow pop recipe will result in vibrant red desserts that look fantastic served on a platter or separately wrapped in cellophane. These homemade marshmallows are so delicious that it might be hard to stop at one, so be sure to keep a close eye on guests and their consumption to avoid any uncomfortable situations.
Preparation time: 4 hours
Cooking time: 15 minutes
Calories per serving: 30
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup icing sugar
- 1 cup water
- 1 tablespoon cannabis-infused cooking oil
- 3 packets unflavored gelatin
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 10-15 drops red food coloring
- Marshmallow pop sticks
- 9-inch baking pan
- Large mixing bowl
- Electric mixer
- Candy thermometer
Use the brush to apply a thin coating of the cannabis cooking oil to the inside edges of the baking dish.
Sprinkle icing sugar evenly across the cannabis oil layer until it is entirely covered.
Pour ½ cup of water into a bowl along with the gelatin packets and combine them on low using the mixer. Set this bowl aside for now.
Add the sugar, ½ cup of water, corn syrup and salt to a saucepan and set the burner to medium heat.
Bring the liquid mixture to a boil whisking it frequently to avoid clumping and scalding.
Once it starts to boil, you will need to toss in the candy thermometer to monitor the temperature. Continue to cook the liquid until it reaches 270°F.
270°F is the ideal temperature that will ensure that your marshmallow pops set, and once it’s been hit, you can remove the saucepan from the burner and allow it sit until the small bubbles stop rising to the surface.
Now you want to combine the two batches of ingredients by slowly pouring the piping hot liquid into the mixing bowl of gelatin and water while using an electric mixer to blend them together.
Add the food coloring to the candy liquid and then turn the electric mixer up to high, whipping the mix until it begins to form soft but firm peaks.
Last but not least is the vanilla extract to sweeten the deal, and once it’s thoroughly combined, you are ready to set your homemade marshmallows.
Pour the mixture into the oiled baking pan and use a spatula to smooth out the surface as much as possible.
Leave the marshmallow batter to harden partway which should take between 2 and 3 hours at room temperature. You will know it’s ready to install the sticks when it’s still soft enough to insert them with minimal pressure, but also firm enough to hold them in place once you do.
Once the marshmallow has set halfway, insert all the sticks approximately 1 inch apart all across the pan.
Wait for another 2-3 hours and the marshmallow block will be ready to cut and serve. Use a sharp knife to dice it into perfect cubes that correspond with the inserted sticks.
Serve these delicious desserts immediately or store them in airtight containers for up to 2 weeks to maintain freshness.