After the initial boil over, the mixture will settle and drop into the pan, turning from creamy to clear. Clean the sides of the pan with your wet pastry brush to prevent crystallization while we wait for the water to be evaporated from this mixture. Insert the clean candy thermometer (Don't allow the tip to touch the bottom of the pan, but rather just above it), allowing the mixture to boil, without stirring, until candy reaches 305 degrees F. Remove it from heat (at 295) - it’ll continue to rise! Allow it to sit until it stops bubbling completely. Wait until the mix is under 300°, the vaporization temp of THC before you add any flavors.
Stir in the THC/flavor/color of your choice. The hot sugar will bubble (froth) wildly. Generally, expect a bunch of steam (and a ton of smells) when flavors are added. In small batches like this, I use a wooden chopstick to stir, as it won't burn, and has less surface area for sugar to stick to. Stir until completely mixed, then quickly dispense the mix into molds or forms. I'll use cold metal spoons to scrape the sides of the pan and extract as much sugar mix as possible, but certainly you can expect you'll leave some behind. Fill the pan with water and bring to a boil to clean the pan of the hardened sugar mix.
If you're making lollipops, make sure to cover the back of the stick when pouring the mix - exposed lollipop sticks come loose! Work quickly, you’ll be good if you get 24-28 pours out of a batch this size before it solidifies. Once the candy has hardened and cooled, plunge each lollipop into 10x powdered sugar (corn starch & sugar mix) before wrapping, to alleviate sticking to the wrapper.