Ganja Lollipops

Corso312

Corso312

Well-Known Member
From reading this it seems coconut oil would work better than cannabis butter....can someone with experience. Making these confirm? Also what ratio of oil to sucker?
 
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gioua

Well-Known Member
SpliffAndMyLady said:
What can you use to substitute corn syrup?
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For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water


Corn Syrup is really nothing special... more and more products are using it because it's cheap and the taxes on sugar are high...




study was just released today infact on the 2 sugars

http://www.kmbz.com/Study-Sugar-Makes-You-Feel-Fuller-than-High-Fructo/15169013

If you're looking to drop a few pounds this year, consuming foods made with sugar rather than high fructose corn syrup may help, a new study published Wednesday in the Journal of the American Medical Association suggests.

While the makers of the syrup have argued that the sweetener, which is commonly found in soft drinks, isn't any different than sugar, researchers at Yale University say fructose can make you feel hungry because unlike glucose, which is regular sugar, fructose doesn't produce as many of the hormones that make you feel full.

The study, while relatively small -- only 20 participants -- follows others linking fructose to type 2 diabetes and high blood pressure.
 
WeedKillsBrainCells

WeedKillsBrainCells

Well-Known Member
fureelz said:
I bet that has something do with it. Over the weekend I overheard a conversation about someone who said his shwagg brownies were more potent than the kind he had. So I asked him what his kind was, it was what I would call commercial canadian (mids)...I'm talking FIRE that smells like you just ran a skunk over, and a cat pee'd all over that skunk! I would like to try some brownies though....never had them.
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in all seriousness its more than likely that the schwagg was more potent, because its been decarbing the longest out of the two. I think its all in the decarb... longer if its fresh stuff
 
CaptainCAVEMAN

CaptainCAVEMAN

Well-Known Member
gioua said:
For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water


Corn Syrup is really nothing special... more and more products are using it because it's cheap and the taxes on sugar are high...




study was just released today infact on the 2 sugars

http://www.kmbz.com/Study-Sugar-Makes-You-Feel-Fuller-than-High-Fructo/15169013

If you're looking to drop a few pounds this year, consuming foods made with sugar rather than high fructose corn syrup may help, a new study published Wednesday in the Journal of the American Medical Association suggests.

While the makers of the syrup have argued that the sweetener, which is commonly found in soft drinks, isn't any different than sugar, researchers at Yale University say fructose can make you feel hungry because unlike glucose, which is regular sugar, fructose doesn't produce as many of the hormones that make you feel full.

The study, while relatively small -- only 20 participants -- follows others linking fructose to type 2 diabetes and high blood pressure.
Click to expand...


Sounds like theese would be helpful for people who DO need to get their appetite on in order to eat.
 
CaptainCAVEMAN

CaptainCAVEMAN

Well-Known Member
akgrown - I made a batch of lollipops yesterday, but had the same problem as a couple previous posters. The canna butter did not mix in with the sugar/syrup. Could this be due to the high altitude? I'm around 8500 feet above sea level.

As a cook do you think adding a small amount of corn starch to the butter would allow it to mix with the sugars?

The lollipops were great! I used green apple jolly rancher flavored jello and they taste just like it! Before I spooned out the syrup, I drained off the oil that was on top - it was bout 2/3 of the 1/4 cup the recipe called for. Even without 2/3 of the butter infused they were VERY strong. If I can get all the butter in there they would knock people out.

This is my first attempt at ANY candy so any help would be appreciated. Thanks.

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gioua

Well-Known Member
CaptainCAVEMAN said:
akgrown - I made a batch of lollipops yesterday, but had the same problem as a couple previous posters. The canna butter did not mix in with the sugar/syrup. Could this be due to the high altitude? I'm around 8500 feet above sea level.

As a cook do you think adding a small amount of corn starch to the butter would allow it to mix with the sugars?

The lollipops were great! I used green apple jolly rancher flavored jello and they taste just like it! Before I spooned out the syrup, I drained off the oil that was on top - it was bout 2/3 of the 1/4 cup the recipe called for. Even without 2/3 of the butter infused they were VERY strong. If I can get all the butter in there they would knock people out.

This is my first attempt at ANY candy so any help would be appreciated. Thanks.

View attachment 2466103
Click to expand...
yes it was the altitude


[h=2]Why is high elevation a problem when baking?[/h]
Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very fast and high...then fall. As a result, you end up with a dense, dry cake.

So, what do I do?

  • You may need to change the proportion of ingredients in a recipe.
  • You may need to raise the baking temperature as well.
Most cake recipes need no modification below or up to 3,000 feet. Above that, it's often necessary to adjust recipes slightly, by decreasing the leavening and sugar (or both) and increasing the liquids. Butter, which melts in the oven, is considered a liquid; eggs, however, are not--they act as stabilizers in baked goods.
[HR][/HR][h=2]Baking[/h]
Avoid dry cakes and quick breads with these tips.

For cakes using baking powder:

  • Don't overbeat the eggs. Overbeating adds too much air to the cake.
  • Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
  • Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.
For yeast coffee cakes:
Yeast cakes rise more quickly at high altitudes, so watch your dough carefully and judge the rise time by the change in the dough's bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced.
[h=2]More tips:[/h]
  • Cakes tend to stick more when they are baked at high altitudes, so always grease your baking pans well and dust them with flour, or line them with parchment paper.
  • Fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.
Follow the chart below for more specific adjustments. When adapting a recipe for high altitudes, always start out with the smallest adjustment then add more adjustments later and only if necessary. It's a good idea to keep notes of how you adjusted your recipes until you know what works best for your particular location.
[HR][/HR]Adjustment for 3000 feet:

  • Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
  • Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
  • Increase liquid: for each cup, add 1 to 2 tablespoons.
  • Increase oven temperature by 25 degrees F.

Adjustment for 5000 feet:


  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
    Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.

Adjustment for 7000+ feet:


  • Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
  • Increase liquid: for each cup, add 3 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
 
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gioua

Well-Known Member
here is what is needed for your area.. CO is so beautiful BTW... lived there back in the 70's would compare the state to AK anyday!


Adjustment for 7000+ feet:



  • Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
  • Increase liquid: for each cup, add 3 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
 
PlantManBee

PlantManBee

Well-Known Member
I bet altitude didn't help, but looking through most lollie/sucker recipes there isn't any butter. In the recipes with butter almost all of them have at least a couple of people reporting separation. I'm starting to think the canna-butter was a quick add-on to make the canna-pops but not thoroughly tested/perfected. Time to start researching on binding the butter to the sugar. I know it's done very well with butterscotch and toffee.... mmmmm Callard & Bowser, where are you?
 
PlantManBee

PlantManBee

Well-Known Member
CaptainCAVEMAN said:
Thanks gioua and PlantManBee, +rep for your help. I'm switching to oil now!
Click to expand...
Probably have the same problem only more so with oils that stay liquid at room temp. Sorry man. I haven't made them but it seems plausible that the temp didn't get high enough as reason for separation.

I'm trying to research this in my stoned and distracted fashion, but I'm on it :p.
 
M

Menyou

Member
Made sum in strawberry!! People ate that shit up!! Love to please!! Thank you!! Going to try diff flvs now!
 
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