With edibles you always want to know what the dosage per unit. No coloring was added.Īllow the candy to harden in the molds for about 30-minutes, then test a couple out and enjoy! The pictured canna-candy are brown from the French Roast Coffee extract I made and used for flavoring. The mixture will cool quickly and begin to harden at the same time causing problems if performed to slowly. Next, move the mixture from the pot into the pyrex measuring cup to stop the heating process, combine desired flavoring, quickly add coloring if using, and expeditiously pour mixture into molds. When the temp is 300✯ add the canna-oil and mix very well. The temperature can begin to advance quickly as it goes through 260ºf. So, when choosing a pot, it has to be large enough to contain the initial exuberant froth and small enough that the candy thermometer will function properly.Īfter the initial froth the temperature will advance quite slowly for a little while but don’t let this fool you and DON’T leave it unattended. When the mixture first starts to boil it will froth like mad and appear to be out of control, but it’s just a quick phase that will settle down quickly and turn into a simmering clear liquid. Stir the mixture often and closely monitor the candy thermometer as the heat rises toward our target of 300✯.
Put the granulated white sugar, corn syrup, and water over high heat in a small pot that will maintain enough depth to accurately use a candy thermometer. Lastly, have the measuring cup handy for its turn to spring into action. Set the molds on the covered work surface in a way that will insure you will be able to quickly and easily maneuver a measuring cup over and around them to fill with the candy mixture when the time comes. If it does puddle use a paper towel to remove the excess. Spray molds with non-stick cooking spray to coat well but not puddle. Cover the area with aluminum foil or convection paper. hands with the speed and agility of an angry ninja.1 tsp of extract flavoring (I used French Roast Coffee extract made with the Source).decarboxylated canna-oil extract as needed for desired potency (please click here decarb blog if you are unfamiliar with decarbing).Luckily, the candy mixture cools quickly to help us hopefully restrict any additional decarb. Incorporate the canna-oil into the candy mixture and mix throughly. We will achieve the best potency and most even distribution by adding the canna-oil just as the candy mixture reaches 300ºf and is most liquid viscosity.
#Magical butter recipes hard candy how to
The key piece of knowledge is knowing how to incorporate the canna-oil into the candy for not only best potency but also even distribution. The only change was the addition of canna-oil from 1/2-ounce of flower (Lemon Cush) made using the Source by Extractcraft ( ). I mostly followed the recipe and process from Chica and Jo contained in the above link. The process is not overly difficult, but it requires close attention and expedient execution. For those making this medicated hard candy for the first time I highly recommend reading that post. I followed this very helpful explanation of the hard candy making process. This was my first time making candy and I was honestly expecting disaster, but it turned out pretty good despite my best attempts to blow it.
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