Oldguyrealy
Well-Known Member
My wife has made me Cookies, Butter and Jelly.
Went and got the last Peppers of the season. She is going to make Cowboy Candy.
Went and got the last Peppers of the season. She is going to make Cowboy Candy.
Jalapeños
- Thread starter Oldguyrealy
- Start date
spick pepper
Member
Interesting way to do it. Is she trying to slow your consumption down? Lol
Have ya done this before or a new trial?
I had to search what they are, but I've got heaps of general cooking knowledge.
I'm interested in how you would add it to it?
Fine powder, pre done oil extract or just chunks?
It's basically a jam/relish right? So the heat would be relatively high for a while, higher as the sugar content increases?
At what point, for how long and how is it added in the cooking process?
I've got some jalapeno myself.
Have ya done this before or a new trial?
I had to search what they are, but I've got heaps of general cooking knowledge.
I'm interested in how you would add it to it?
Fine powder, pre done oil extract or just chunks?
It's basically a jam/relish right? So the heat would be relatively high for a while, higher as the sugar content increases?
At what point, for how long and how is it added in the cooking process?
I've got some jalapeno myself.
TCH
Well-Known Member
Cowboy candy is basically just jalapeños in a sweet syrup. Super tasty snack. The syrup is excellent added to stuff like pulled pork or drizzled on some vanilla ice cream. I'm not sure how one would add cannabis to it. If I remember correctly, the recipe uses no oil or butter.
Oldguyrealy
Well-Known Member
I'm more of a consumer than cook so have to wait but this is first time.
spick pepper
Member
If it's a runny syrup once cooled it's probably not an issue and she obviously knows what she's doing.
As a cook, I tend to think about the science behind it. I'd be concerned about over cooking it if the sugar syrup gets too hot.
Boiling water = 100c
Boiling sugar = >100c up to fire
Cookies, apart from the outside will usually not get too hot without burning or if cooked too low for too long.
Keep me updated as I'm keen on learning. It's something I've never thought of.
Oldguyrealy
Well-Known Member
Well I'm a big Hot Sauce eater and she told me I might like this better.
Gro-n-again
Well-Known Member
They are damn tasty!! I like mine on crackers with cream cheese.
