[medicalman]

I found this recipe on the internet after many hours of searching, I tweaked it a little and it turned out really well!

Hard Candy

Ingredients:
1-2 Tsp. Soy Lecithin (don't know if its necessary but I've heard it helps)
½ cup Lt. Corn Syrup
¾ cup White sugar
¼ cup Cannabutter
? Grams of Hash (up to you, based on personal necessity)
1 packet Kool aid drink mix (I recommend fruit punch, Black cherry is just gross )
Candy Thermometer
Hard Candy Mold or Tin Foil works surprisingly well


Method:

1) Combine sugar, corn syrup and butter in a medium saucepan.
2) Bring to a boil over medium-high heat, stirring constantly.
3) Keep heating until candy thermometer reads 270F. At this point, add the Kool Aid and the Soy Lecithin, mix thoroughly to evenly distribute the ingredients.
4) When the mix reaches 300F, pour into candy mold. If you need to, you can return the pot to the stove on medium heat so the leftovers don't harden before you try to scrape the pan clean.


Some Notes:

1) This recipe made 64! pieces of candy. I don't know why they were so potent, maybe its the Lecithin, but 2 gets me right where I want to be.

1) The Soy Lecithin is not required but according to several sources it can aid in the absorption of cannabinoids through the intestine. Soy Lecithin can be found at GNC, Vitamin Shoppe, or other health/vitamin stores for around $10 a can (way more than you'll ever use). I used it in my recipe and it turned out well. It will make the candy slightly grainy or bumpy so if you want perfectly smooth candy, leave this out.

2) 300F is correct, it is known as "Hard Crack" stage in candy making and it is not hot enough to evaporate any cannabinoids.

3) The Kool Aid both colors AND flavors the mix, no need for food coloring or flavoring oils. For the love of god don't use black cherry, it's disgusting. Fruit punch however, is pretty pleasant. They also have lemonade and several others in single packets, they're about 20 cents a piece.

4) Hash can be added if necessary. I found the Cannabutter alone very effective, I added 2g of hash to the second batch and I'm afraid to try them now

3) After they're cool the candies can be lightly dusted with confectioners sugar or individually wrapped for storage (individually wrapping them is a pain and takes forever). These will store better than cookies and brownies at room temp, freezing is always recommended to prolong shelf life but not completely necessary.

4) Candy thermometers arent hard to come by, but the hard candy molds for some reason are. I ended up purchasing both the Candy Thermometer and the Hard Candy Mold from the only place online I could find with regular square candy molds.

5) Do not freeze candies before breaking them up, they shatter try using a blunt butter knife to seperate the candies at room temperature. If you perfect this technique please let me know, I shattered both batches of candy.

[sharkeybamf]

Awesome! Exactly what I was hoping to find in here tonight, thanks for the recipe. I'll try to post my results this weekend.