messed up on hard candy

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.