Dossing for hard candy please help

Hello im in a bit a predicament, We have been helping a stage 4 lung cancer patient and providing her with edibles, The problem is she has a hard time swallowing brownies and we are going to make some hard candies using this recipy.

Butterscotch Candy recipe

1 cup packed brown sugar
1/4 cup corn surp 1 cup water
1/4 teaspoon salt
1/3 cup butter
1/4 vanilla extract

Put sugar, corn syrup, water and salt into saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 degrees F, firm ball stage. Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage). Remove from stove; add vanilla extract; pour into buttered shallow pan, making a layer 1/4 inch deep. While warm, crease into squares with a blunt knife. When cold, break into pieces.


My questin is how much trim should we use with only a 1/3 a cup of butter going into the recipy. All the other hard candy recipys i could find involved using alcahol and other things to make an extract to go into dosages.

If anyone has worked with late stage cancer patients and has advice i would greatly aprecciat it. If you have any other recipys for something that would help them consume medicine i would also apreciat it.

sorry about the spelling. spell check wont work on this damn thing.

i have found doing a bubble bag extraction of flower not trim allows a better dosing and frankly a better product for my patients. when i am done with the extraction (bubble hash) gets graded and the fine dust sprinkled into the mold mix..

peace and good luck with your patients.

Thank you i will run all the popcorn through bubble bags to make them for her. Do you add the hashish before you pour them or pour on top of it?

thats exactly what i do, popcorn. personally and this is a debatable thing, i dry and cure my popcorn (a little cure anyways) before i bubble bag but thats all oppinion.. i use a confectionary sugar on the mold and then sprinkle the bubble hash meds onto the sugar and pour the hot candy onto the molds. i figure it helps with the super high heat of rock candy and i can keep track of how much each candy gets and then dose according to their feedback.

check out bad kats thread they have some really good hard candy recipes, and its got a full tutorial with pictures and all!

I'm in the process of compiling the recipes on RIU into a consolidated "cook book". I will paste the "table of contents" below. Any recipes that appeal to your patient (or anyone else for that matter), PM me and I'll send you the recipe.

Sorry, not a candy cook, but maybe something else will sound good to her.


Spring Gathering Commemorative Medical Cookbook

[FONT=Tahoma, sans-serif]Basics[/FONT]
[FONT=Tahoma, sans-serif]AKGrown's Take on Cooking w Cannabis[/FONT]
[FONT=Tahoma, sans-serif]Alcohol Tincture[/FONT]
[FONT=Tahoma, sans-serif]Canna Butter[/FONT]
[FONT=Tahoma, sans-serif]Canna Oils[/FONT]
[FONT=Tahoma, sans-serif]Canna Crisco[/FONT]
[FONT=Tahoma, sans-serif]Canna Cream/Milk[/FONT]
[FONT=Tahoma, sans-serif]Do The Math on Dosage[/FONT]
[FONT=Tahoma, sans-serif]Glycerin Tincture[/FONT]


[FONT=Tahoma, sans-serif]Appetizers and Snacks[/FONT]
[FONT=Tahoma, sans-serif]AKGrown's Favorite Burger (cannabis free)[/FONT]
[FONT=Tahoma, sans-serif]Blazin Buffalo Wings[/FONT]
[FONT=Tahoma, sans-serif]Giddy Granita[/FONT]
[FONT=Tahoma, sans-serif]Roasted and Toasted Hummus[/FONT]
[FONT=Tahoma, sans-serif]Potato Skins[/FONT]
[FONT=Tahoma, sans-serif]Roast Beef PoBoy, NOLA Style[/FONT]


[FONT=Tahoma, sans-serif]Salads[/FONT]
[FONT=Tahoma, sans-serif]Caesar Salad Dressing[/FONT]
[FONT=Tahoma, sans-serif]Sweet Leaf Salad[/FONT]


[FONT=Tahoma, sans-serif]Side Dishes & Sauces[/FONT]
[FONT=Tahoma, sans-serif]Blazin Buerre Blanc[/FONT]
[FONT=Tahoma, sans-serif]Green Beans for Cornish Hen[/FONT]
[FONT=Tahoma, sans-serif]Potato Croquettes[/FONT]
[FONT=Tahoma, sans-serif]Sausage Apple Stuffing[/FONT]
[FONT=Tahoma, sans-serif]Sauteed Baby Vegetables[/FONT]
[FONT=Tahoma, sans-serif]Stuffed Portabella Mushrooms[/FONT]
[FONT=Tahoma, sans-serif]Sweet Mashed Potatoes[/FONT]
[FONT=Tahoma, sans-serif]Wild Rice Pilaf[/FONT]


[FONT=Tahoma, sans-serif]Main Dishes[/FONT]


[FONT=Tahoma, sans-serif]Cajun Blackened Chicken w/ Mango Chutney Butter[/FONT]
[FONT=Tahoma, sans-serif]Chicken Kiev[/FONT]
[FONT=Tahoma, sans-serif]Devil's “Pot” Roast[/FONT]
[FONT=Tahoma, sans-serif]Garlic Roasted Chicken Breast[/FONT]
[FONT=Tahoma, sans-serif]Honey Sage Glazed Cornish Hen[/FONT]
[FONT=Tahoma, sans-serif]Italian Food Tips[/FONT]
[FONT=Tahoma, sans-serif]Pan Seared Langostinos w Vanilla Lager Butter[/FONT]
[FONT=Tahoma, sans-serif]Potato Wrapped Jumbo Prawns w Ginger and Citrus Beurre Blanc[/FONT]
[FONT=Tahoma, sans-serif]Pepper Crusted Filet w/ Compound Butter[/FONT]
[FONT=Tahoma, sans-serif]Roast Beef PoBoy, New Orleans Style[/FONT]
[FONT=Tahoma, sans-serif]Rosemary And Thyme Game Hen[/FONT]
[FONT=Tahoma, sans-serif]Rosemary Crusted Rack of Lamb[/FONT]
[FONT=Tahoma, sans-serif]Salmon and Spinach in Phylo[/FONT]
[FONT=Tahoma, sans-serif]Tagliatelle w/ Walnut Sauce[/FONT]


[FONT=Tahoma, sans-serif]Desserts[/FONT]
[FONT=Tahoma, sans-serif]Baklava[/FONT]
[FONT=Tahoma, sans-serif]Banana Chip Ice Cream[/FONT]
[FONT=Tahoma, sans-serif]Blueberry Vanilla Napoleons[/FONT]
[FONT=Tahoma, sans-serif]Butter Rum Cake[/FONT]
[FONT=Tahoma, sans-serif]Canna Carrot Cake[/FONT]
[FONT=Tahoma, sans-serif]Chocolate Biscotti Gelato[/FONT]
[FONT=Tahoma, sans-serif]Double Musky Pie[/FONT]
[FONT=Tahoma, sans-serif]Peanut P'Nutty Ice Cream[/FONT]
[FONT=Tahoma, sans-serif]Two Bite Cheesecakes[/FONT]


[FONT=Tahoma, sans-serif]Cookies & Bars[/FONT]
[FONT=Tahoma, sans-serif]Apple Butter Bars[/FONT]
[FONT=Tahoma, sans-serif]Chocolate Butter Cookies[/FONT]
[FONT=Tahoma, sans-serif]Lemon Bars[/FONT]
[FONT=Tahoma, sans-serif]Oatmeal Cookies[/FONT]
[FONT=Tahoma, sans-serif]Praline Pretzels[/FONT]


[FONT=Tahoma, sans-serif]Sweets[/FONT]
[FONT=Tahoma, sans-serif]Banana Sundae w/ Chocolate Butter Sauce[/FONT]
[FONT=Tahoma, sans-serif]Fumble's Chocolate Peanut Butter Candies[/FONT]
[FONT=Tahoma, sans-serif]Canna Caramel Popcorn[/FONT]
[FONT=Tahoma, sans-serif]Canna Truffles[/FONT]
[FONT=Tahoma, sans-serif]Chocolate Almond Toffee[/FONT]
[FONT=Tahoma, sans-serif]Chocolate Balls[/FONT]
[FONT=Tahoma, sans-serif]Hard Candy Recipe[/FONT]
[FONT=Tahoma, sans-serif]Hot CannaButter Rum Mix[/FONT]
[FONT=Tahoma, sans-serif]Peanut Butter Fudge[/FONT]
[FONT=Tahoma, sans-serif]White Chocolate-Cranberry Cake[/FONT]

Another idea might be a sorbet with a glycerin tincture!

cerberus said:

thats exactly what i do, popcorn. personally and this is a debatable thing, i dry and cure my popcorn (a little cure anyways) before i bubble bag but thats all oppinion.. i use a confectionary sugar on the mold and then sprinkle the bubble hash meds onto the sugar and pour the hot candy onto the molds. i figure it helps with the super high heat of rock candy and i can keep track of how much each candy gets and then dose according to their feedback.

Click to expand...

So, what you're saying is you just make the hard candy regular, then when it's ready to mold, you just put the hash in and pour the candy on top. Will you get the same effect from the hash without processing it? ie: making butter or hash oil out of it first.

your talking about decarbing it (i think thats the term), and frankly i have really just begun offering to my patients so it is deffinitly a work in progress, but hard candy sets at 300 and you want to decarb at around 200-220 (i believe) and my thought has been that the candy poured into the mold (still hot and bubbling from the pan) won't be 300 (which i am affraid will burn off to many canaboids and thc) but still decarb to allow for faster processing through the body..

thats my take anyways.. hope it helps

Alright...got you. Thanks cerberus. When I remember, I do the decarb. I do think it makes a difference.

do you decarb then add to the candy? and do you decarb the bubble hash? I have been leary about putting the bubble in an oven to decard since it is more delicate than regular flowers. how do you do it?

I got my method from kay "how to make lolipops" thread, with a little modify

I haven't made hard candy yet, but am very interested in doing so. I haven't used bubble hash, just the dry ice kief. I just made the hash oil caps the other day. I did the de-carb according to BadKittySmiles. I have also de-carbed trim to be used in other edibles. I have made caramels with my butter though. Caramel is just so yummy.

yeah, i found that alot of the cooking proccess does do a good amount of the decarbing and most reciepes are at too high a temp.. the dry ice kief seemed like a good altern. to the bubble hash (since it is soo much easier to make) but i get a more complex product with the water extract.. so i only use the dry ice, with real bottom and leaves and it goes into my free candy. my pateints get free candy with their meds, that or beeline

I've never done the water extract. I would love to get my hands on some though, to see what I can make with it. What is beeline?

LINK


its an organic hemp wick to light your meds with. and i would highly recomend trying the water (bubble bags) method. the dry ice is good, makes a nice kief that i do enjoy, but the water, well like i said, more complex flavor and effects.

Oh cool. Thanks for the link. Looks pretty interesting. I def want to try the bubble bags.