[Request] Hard Candy Recipe

dirtsurfr

dirtsurfr

Well-Known Member
Start with 7-9 grams Bud
Grind with hand grinder and Decarb Bud if fresh... Seal in Aluminum foil 15 mins at 220* in oven
Add to 2 cups whole milk in sauce pan Add Bud

Bring Mix to rolling boil stirring 24/7 for 10 mins.
Remove from heat and strain (I use a re-useable coffee strainer)
Add 4 tsps sugar and 1/4 tsp Nut Meg. For taste.
A Hard dose is 1 oz. (1/4 cup)
Allow 1 hour before next dose if needed.
If it is too strong cut with Whole Milk.
 
fumble

fumble

Well-Known Member
My man and I are so loving the chocolate milk. The milk helps it hit your system faster too. And if you drink it while you are eating a warm Magic Bar, well....OMG!
 
Budist

Budist

Well-Known Member
Clankie said:
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.
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What is a good ratio for chocolate to butter for constancy? I'm really thinking about making some chocolate squares with nuts in them.
 
CapitainSpaulding

CapitainSpaulding

Member
WaxxyNuggets said:
honey oil. It dissolves in just about anything. :)
Click to expand...
When you say honey oil. Do you mean BHO or do you mean honey infused with bho. I've tried making hard candy with infused coconut oil (bho). And every time it's a fail. And I waste a ton of good bho. The problem is the coconut oil will not infuse with the lollipop mix. It's like oil & water they just won't mix together. I add the coconut oil at the end, when the temperature gets hot enough for hard candy. But they just don't bind together. I've been looking on the internet for over a good year now. And no one will explain how to do this with bho. I'm tired of eating infused cookies & would love to have something different. Please please help!
 
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