I have a fairly large amount of experience in both professional dessert crafting and edible creation, and for what its worth the person who suggested butterscotch (budderscotch) was right on the money. As far as hard candy goes, that is the best way to achieve good potency and still retain all the qualities of the classic hard candy. You can make lollipops and other candy with honey oil, but in my opinion there is always something a little off about it, if you want to judge it as candy. That said, making hard candy is a really exacting and tricky endeavor, and there are much easier edible options. Personally I love working with chocolate and cannabutter. It is possible to make cannabutter with a through-the-roof potency level if you use kief or hash, and if you are making edibles, you should be growing, as otherwise it is totally unprofitable and needlessly expensive. If you get yourself a couple molds, a nice double boiler, or a mixing bowl that fits snugly on top of a saucepan, you can melt some quality chocolate at a low heat, add in cannabutter, pour it into molds, and be done with it. Of course, I add in all kinds of fancy things, some of my most popular items include infused-vanilla-creme and infused-caranel-creme filled chocolates, truffles, and peanut and marshmallow bars. Just remember that if you add in filling ingredients that do not have cannabis in them, you should increase the amount of butter in your chocolate. Chocolate working is much less exacting than hard candy, as long as you are working in a low humidity level and have the ability to KEEP EVEN A SINGLE DROP OF WATER OUT OF THE CHOCOLATE. While that might seem like a bitch of a rule, it is a little easier than keeping a single molecule of undisolved sugar out of your hard candy.
