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hard candy recipies
- Thread starter ddd
- Start date
Off the top of my head there are a few easy to make hard candies that use butter. Butter mints, toffee and butterscotch. A few of the buttermint recipes are even no-bake so you don't have to worry about keeping track of temps.
Double Kindness
Member
You cannot remelt hard candies, they will only burn into burn sugar and you will ruin your pan on top of it. I have posted a hard candy recipe on here. If you use cannabutter in a hard candy recipe, it changed texture, it becomes flexible and has a rich cannabutter taste, which personally I find repulsive. Use ISO or even better bho, use a standard hard candy recipe.
I have been meaning to make a post with detailed pictures of how to make hard candies, I will get around to it sometime. I feel it is redundant to make such a post, when I have posted the recipe to make hard candies several times here on icmag.
I have been meaning to make a post with detailed pictures of how to make hard candies, I will get around to it sometime. I feel it is redundant to make such a post, when I have posted the recipe to make hard candies several times here on icmag.
You can indeed buy some kinds of "candy melts" at craft or cooking stores that allow a limited amount of oil to be added to them and still set.
To avoid "canna" taste in butter or oil you need two steps. A very long moderately low temp cooking process that will break down most of the "pot" taste (I like a crockpot or cast iron dutch oven for this). Your exit material should look brown, not green. If you're tossing out material after you strain and it's still green it didn't simmer long enough. Secondly you need to do a water wash to remove the last bits of suspended material. The end butter has a very faint taste reminiscent to me of sesame.
This being said, some people LIKE some of the taste and I have done batches with a much shorter cook time or at lower temps to preserve a faint canna taste. Even in that case I recommend washing to remove some of the off flavors that can develop.
To avoid "canna" taste in butter or oil you need two steps. A very long moderately low temp cooking process that will break down most of the "pot" taste (I like a crockpot or cast iron dutch oven for this). Your exit material should look brown, not green. If you're tossing out material after you strain and it's still green it didn't simmer long enough. Secondly you need to do a water wash to remove the last bits of suspended material. The end butter has a very faint taste reminiscent to me of sesame.
This being said, some people LIKE some of the taste and I have done batches with a much shorter cook time or at lower temps to preserve a faint canna taste. Even in that case I recommend washing to remove some of the off flavors that can develop.
