Here is the recipe for the candies that I followed:
Google Tincture recipes or go back a couple of pages for the whole recipe. I prefer the freezer method but you don't always have 10 days to spare before a project. With the candies it was a "hey lets make edible lollipops", so we did the room temperature method.
Tincture: must decarb the bud first. I did 250 degrees for 45 mins. without preheating the oven.
28 grams: 16 oz everclear is my ratio and that feels pretty good. You will end up reducing the mixture later so really you can make it as strong as you want.
When you get to the candy making part I really recommend doing the hard candies instead of lollipops. The sugar really starts to set fast and if you aren't quick enough you''ll be fucked. Also when I make these again I will be making my own molds using corn starch (or however they do it).
Any way I didn't do to much research on it, haha. Just kind of winged it. Most of the recipes call for the tincture to go in last. What I did was reduce the liquid down to the amount of water that my recipe called for and then skipped the water. Didn't seem to hurt anything.
-----Found the recipe-----
2 Cups White Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water (Tincture mixture in my case)
Grape Jello (Small box)
Add Sugar, syrup and water to pot on medium heat.
Stir until all ingredients have dissolved and bring to boil.
Bring temperature to 275 degrees f. (This will take a while. Stir every 5 mins. or so and make sure nothing burns).
Add in Jello powder and stir everything well. Kill Heat.
****Put powder sugar all over your molds (unless using the corn starch idea, then you don't need to worry about sticking. Watch a couple videos on making molds)
Pour into your molds and let cool for 10 mins.
****Should be done before starting. You will need to move quickly once the sugar is ready.
Side note for dosage. You will have to figure that out. Every single mold is different. So use your best guess. We ended up with 36 lollipops and were anticipating 54. I also would not double the recipe because of how fast the sugar cools and starts to set.
Next time we do this we will follow basically the same recipe but we will make our own molds out of corn starch and they will be about jolly rancher size. Which I think will be the perfect dosage.
Here is a link to making the corn starch molds. Probably a little overkill but if you're going to do something may as well do it right:
http://www.instructables.com/id/Corn-Starch-Candy-Molds/?ALLSTEPS