Mmmm. Mmmm. Good.

Who wants to know the receipe for pot candy?? Well here it is for your culinary enjoyment.

I have been playing around with making hard candy. Naturally, I decided to experiment with getting some weed in there. I figured out something that WORKS. It also seems to work better than brownies as I only need half as much per dose as I normally would with edibles. I had ~ .25g of average quality SF Bay area weed and it was PLENTY.

Here are the 2 things i need help with (anyone volunteering to experiment with the recipe would be greatly appreciated).

1: Flavor - This is really the only portion that needs work. There are many flavor concentrates available for this kind of thing. I need to find the best ones to go with the flavor a cannabutter. I have tried vanilla (which produced a butterscotch type flavor) but the cannabutter was still strong (though not bad). I am thinking mint would be the best to cover up taste and smell. If anyone wants to take a stab at new flavors PLEASE SHARE YOUR RESULTS!!

2: Mixing the cannabutter in - The butter should be mixed in before it hits 212F to maximize the homogenization with the sugar. The longer you wait, the more separation you get. However, you need to heat the sugar to 300F. This feels like we might be losing some THC here... I haven't noticed any issues but it is a potential failing point for anyone not having any luck. One thing to note: It takes me a little over 5 minutes to heat everything up to 300F. The faster the better. There is less time for anything to start vaporizing.

Now onto the recipe:

Makes ~ 300g of candy or 24 pieces of candy about the size of a laffy taffy funsize single. You can easily cut this recipe in half if you have a smaller sauce pan for this.

Number of candies needed for effect is entirely dependant on the potency of your cannabutter. Basic division should answer the question. 2x the ammount of weed you would normally smoke per serving is the rule of thumb.

tools:
candy thermometer
sauce pan (Teflon pots work great to keep the sugar from sticking everywhere!)
metal spoon for stiring
silicone mold or a greased cookie sheet to let the candy harden on
Wax paper and an airtight container for storage (bonus if you have some dessicant in there to kill moisture).

ingredients:
1 cup sugar
1/4 cup light corn syrup
2 tablespoon water
1.5 teaspoon vinegar
1/4 cup cannabutter
1/4-1/2 teaspoon concentrated flavoring
3-6 (or more) drops food coloring

Mix sugar, corn syrup, water, and vinegar into pot. Clip candy thermometer to pot making sure the tip is submerged in the sugar mix. Start heating at med-hi and stir constantly.
As soon as sugar dissolves you should slowly start adding the butter (~2 tablespoons at a time) while mixing it in. Try and get all the butter in before it hits 212F. Keep stirring. Within a few minutes all the water will have boiled off and the temperature will keep climbing.
When it hits 275F you should mix in the flavoring and food coloring. Stir in as fast as possible.
Once it hits 300F take it off the stove and allow the bubbles to clear a bit.
You can immediately start pouring into silicone molds or you can let it cool for ~5 min (to thicken) and then pour small globs onto the greased cookie sheet. You can insert sucker sticks into the candy at this point if you want suckers.
Allow the candy to come to room temp. This can take anywhere from 15-40+ minutes.
Once candy is completely cool you should take it out and wrap it in wax paper. Then put it in an airtight container (preferably with a dessicant). If the candy sits out it WILL start to absorb moisture and become very sticky within a day.