messed up on hard candy

So, I was trying to make a batch of hard candy edibles. First i made a tincture and that went well (i used the hot method). Then proceeded to try and make hard candy, but when i let it try to harden it ended up more like a really heavy thick ass syrup. I don't think i can reheat it up since i already added the tincture to it.

I am going to be on a long ass train ride later next week (24hrs...fuck). I thought hard candy would be cool and easy way to get meds without having to smoke or be too obvious with the classic brownie/cookie edibles. Reason why i messed up was i didn't have a candy thermometer.

Is there anything i can do with this or am i stuck with what i got?

did you have a candy thermometer?

From what I recall about candy making it has to get and stay at like 350 for xxx amount of time or it goes south..

How gooey is it?

I am betting it would taste pretty damn good in a hot cup of coffee!

eta.. I messed up some chocolate once.. it was a HUGE amount of MMJ in the mix.. I could not part with it.. so I froze it.. about a month later I ended up getting some capsules and packing it in there.. it was horrid tasting but worked..

yea, no candy thermometer.
pretty damn gooey.
It actually taste very good by itself, Instead of corn syrup i used pure maple syrup & instead of cane sugar i substituted brown sugar.
Yea, might just have to go grab a candy thermometer & start a new batch if it comes down to it.

Yeah.. been there we all mess up once in awhile but.. under the right circumstance and mind.. people here can save the recipe or push ya on a new direction..

Try heating it back up.. put in pan on med-mh temp stir for about 12-15 min. The temp you need is about
Hard Ball - 250 degrees F. - This ball will hold its shape when pressed. Taffy.
Soft Crack - 270 degrees F. - Separates into bendable threads. Toffee and Butterscotch. Hard Crack - 300 degrees F. - Becomes brittle. Peanut Brittle.
I do 250 for medcarmels..if you dont have therm. keep testing on cold plate till it cools hard or the consistancy you want. Just heat it slow and DONT stop stiring.

Try it on ice cream!!!