How cool would it be to be able to take it with you. Make your own hard candy!
By CHEF 420
What you will need:
cooking pot (preferably stainless steel)
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
2 teaspoon flavoring (or as desired)
2 teaspoon medicated oil**(tincture)
1/4 teaspoon coloring (optional)
Note: Measure your flavoring and food coloring before starting. These ingredients need to go in quickly, so having them prepared in advance will make things easier.
**For hard candy a oil infused with keef or hash makes a stronger candy**
Place cookie sheet upside down on counter top with the bottom facing up. The air underneath the sheet will help your candy cool.
Prepare cannabis candy molds with nonstick spray and place on the upside down cookie sheet. Or lay parchment paper on the cookie sheet and spray with nonstick spray if you aren’t using molds.
Over medium heat in your stainless steel pan, stir together the sugar, water, corn syrup, and cream of tartar. Stir with wooden spoon until the sugar is dissolved.
Use your spoon or a pastry brush with a little water to remove sugar crystals from the sides of the pan if they form.
Continue stirring until the mixture comes to a boil.
Place a candy thermometer into mixture. Don’t let the thermometer touch the bottom of sides of the pan.
Continue to boil the mixture without stirring until the temperature reads 300 F.
Immediately remove the pan from heat.
When the temperature reaches 275 F, add flavoring, tincture, food coloring, and citric acid. If the mixture is too hot when these are added the heat will burn them off.
Working quickly, pour the mixture into candy molds or onto the parchment paper. If using parchment paper, you can shape your candies into circles, making them easier to store or make into lollipops.
Let candies cool for 10 minutes or until hard. Wrap them in plastic wrap or storage container of your choice.
Guidelines for candy temperatures
230 F to 233 F Thread stage (syrup)
244 F to 248 F Firm-ball stage (Caramels)
250 F to 266 F Hard-ball stage (Marshmallows)
270 F to 290 F Soft-crack stage (Popcorn balls)
295 F to 310 F Hard-crack stage