By Troy Ivan
This was my first time making candy, and I was expecting disaster, but it turned out pretty good despite my best attempts to blow it. I followed this very helpful explanation of the arduous candy making process: http://www.chicaandjo.com/2010/04/26/make-hard-candy-jewels/. I highly recommend reading that post for those making this medicated hard candy for the first time. The process is not overly difficult but requires close attention and expedient execution.
I mostly followed the recipe and process from Chica and Jo in the above link. The only change was the addition of canna oil from 1/2-ounce of flower (Lemon Cush) I made myself. The key piece of knowledge is knowing how to incorporate the canna oil into the candy for the best potency and even distribution. We will achieve the best potency and most even distribution by adding the canna oil just as the candy mixture reaches 300º F and is a liquid viscosity. Incorporate the canna oil into the candy mixture and mix thoroughly. 300º F is a very high temp for cannabis, but luckily, the candy mixture cools quickly and minimizes excessive decarb.
- 2 cups granulated white sugar
- 2/3 cup light corn syrup
- 3/4 cup water
- decarboxylated canna-oil extract as needed for desired potency (please click here decarb blog if you are unfamiliar with decarbing)
- 1 tsp of extract flavoring (I used French Roast Coffee extract made with the Source)
- food coloring as desired
- small pot
- small spatula
- pyrex measuring cup (min 2-cup)
- hard candy molds
- candy thermometer
- aluminum foil / convection paper
- non-stick cooking spray
- hands with the speed and agility of an angry ninja
Prepare the work area. Cover the area with aluminum foil, parchment paper, or a large silicone baking mat. Spray molds with non-stick cooking spray to coat well but not puddle. If it pools, use a paper towel to remove the excess. Set the molds on the covered work surface to ensure you can quickly and easily maneuver a measuring cup over and around them to fill with the candy mixture when the time comes. Lastly, have the measuring cup handy for its turn to spring into action.
Put the granulated white sugar, corn syrup, and water over high heat in a small pot that will maintain enough depth to accurately use a candy thermometer.
Stir the mixture often and closely monitor the candy thermometer as the heat rises toward our target of 300ºF. When the mixture starts to boil, it will froth like mad and appear out of control, but it’s just a quick phase that will settle down quickly and turn into a simmering clear liquid. So, when choosing a pot, it has to be large enough to contain the initial exuberant froth and small enough that the candy thermometer will function properly.
After the initial froth, the temperature will advance slowly for a while, but don’t let this fool you, and DON’T leave it unattended. The temperature can begin to advance quickly as it goes through 260º F.
When the temp is 300º F, add the canna oil and mix very well. Next, move the mixture from the pot into the Pyrex measuring cup to stop the heating process, combine desired flavoring, quickly add coloring if using, and expeditiously pour the mixture into molds. The mixture will cool and harden quickly, causing problems if performed too slowly.
The pictured canna candy is brown from the French Roast Coffee extract I made and used for flavoring. No coloring was added.
Allow the candy to harden in the molds for about 30 minutes and test a couple out. Enjoy!
With edibles, you always want to know the dosage per unit. This begins by knowing how much cannabinoid content is in the extract you are using. 1) If you purchased the concentrate, you know precisely the mg per gram as stated on the label. However, if you made the extract and don’t have access to testing, you will need to guesstimation. A good guesstimation for concentrate potency can be done by observing the quality of the concentrate: dark black in color and no clarity is around 55% (550 mg per gram of oil), dark to light brown with decent clarity 65% (650 mg per gram of oil), light amber and very clear 80% (800 mg per gram of oil). The more clear, the higher potency; lower clarity implies undesirables and will reduce potency. 2) Total the number of grams you used, and determine the total number of mg included in the recipe. 3) Take the total liquid volume of the candy mix (you will know this when you transfer the liquid from the pot to the Pyrex measuring cup) and divide it by the total mixture volume to give you how many mg per volume unit. 4) Determine the volume of a single piece of candy (this should be provided with the candy mold you are using) and multiply it by the mg per candy volume.
- Light amber and very clear and estimated to be around 800 mg per gram of concentrate.
- Using 2 grams of oil with make a total of 1,600 mg (800mg x 2g = 1,600 mg) in the recipe.
- When transferring mixture to measuring cup there is 16 fl oz in volume. This makes 100 mg per 1 fl oz (1,600 mg total / 16 fl oz = 100 mg per 1 fl oz).
- Each candy mold cavity is marked as 0.35 fl oz, so each piece is approximately 35 mg (100 mg x 0.35 fl oz = 35 mg per piece).
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