Mohican's 2014 Season
- Thread starter Mohican
- Start date
SomeGuy
Well-Known Member
agreed man. great looking
Mohican
Well-Known Member
@BobBitchen - here is a link to a good canna caramel recipe:
http://goodandbaked.com/recipes/cannabis-caramels-recipe/
Cheers,
Mo
http://goodandbaked.com/recipes/cannabis-caramels-recipe/
Cheers,
Mo
SomeGuy
Well-Known Member
You reminded me!!!
MJVB wins! Cannamel! Here's more pics! Dosage appears to be just 1 piece app. 1/2" x 1/4" x 1
1/2" Recipe is an adaptation of PharmaPharmer's largebatch:
2c sugar
1c brown sugar
1c dark corn syrup
3⁄4 1c WELLWASHED cannabutter. If you skip the washing, they taste like shit flambe.
1 can sweetened condensed milk
1 teaspoon almond extract (not necessary)
1 teaspoon vanilla
1 teaspoon course salt (dont forget the salt!)
**The above recipe can be cooked up to about 280 and will produce a more hardcrack caramel
candy! This would hold at room temp for two weeks but is best kept in the freezer. More
transportable than the soft caramel and less messy.**
Butter a cookie pan with sides, preferably a nonstick one. Flat cookie sheets do NOT work!!!!!
Ideally you will work in an enamelledcast iron saucepan.
Melt butter in a large, HEAVY pan with the corn syrup and sugar. Bring to boil over LOW heat
stirring const, and boil for 4 minutes.
Remove from heat, stir in milk, return to VERY LOW heat, and bring to 245'F while stirring
constantly.
REmove from heat, whisk in flavorings.
Pour into pan.
Allow to cool undisturbed until fully set.
Cut into whatever size and shape you like, and immediately wrap each piece in waxed paper.
Preferably, you should always make candy on cool DRY days. Wear LONG SLEEVES. This stuff
will cause severe burns as it bubbles and pops during the final heating.
This stuf is really sticky. Wax paper is the only way I know to wrap them. I freeze them and then
use them either as candy or in my morning cof ee. 1-2 is plenty if you make strong butter.
MJVB wins! Cannamel! Here's more pics! Dosage appears to be just 1 piece app. 1/2" x 1/4" x 1
1/2" Recipe is an adaptation of PharmaPharmer's largebatch:
2c sugar
1c brown sugar
1c dark corn syrup
3⁄4 1c WELLWASHED cannabutter. If you skip the washing, they taste like shit flambe.
1 can sweetened condensed milk
1 teaspoon almond extract (not necessary)
1 teaspoon vanilla
1 teaspoon course salt (dont forget the salt!)
**The above recipe can be cooked up to about 280 and will produce a more hardcrack caramel
candy! This would hold at room temp for two weeks but is best kept in the freezer. More
transportable than the soft caramel and less messy.**
Butter a cookie pan with sides, preferably a nonstick one. Flat cookie sheets do NOT work!!!!!
Ideally you will work in an enamelledcast iron saucepan.
Melt butter in a large, HEAVY pan with the corn syrup and sugar. Bring to boil over LOW heat
stirring const, and boil for 4 minutes.
Remove from heat, stir in milk, return to VERY LOW heat, and bring to 245'F while stirring
constantly.
REmove from heat, whisk in flavorings.
Pour into pan.
Allow to cool undisturbed until fully set.
Cut into whatever size and shape you like, and immediately wrap each piece in waxed paper.
Preferably, you should always make candy on cool DRY days. Wear LONG SLEEVES. This stuff
will cause severe burns as it bubbles and pops during the final heating.
This stuf is really sticky. Wax paper is the only way I know to wrap them. I freeze them and then
use them either as candy or in my morning cof ee. 1-2 is plenty if you make strong butter.
SomeGuy
Well-Known Member
Below is how I do my butter.
-put a lb of butter with water and herb, trim, whatever... and let it cook for a few to 7 days on low adding water here and there. I use between 1/4lb -1/2lb and they are strong.-Strain and squeeze out the mix into a tall pitcher using a potato ricer. It will maximize the amount you can get out of the material. (As a side note I save the material in the freezer and add it to the next batch. Made some really strong stuff from old, used material recently.)
-place the pitcher in the fridge to separate and solidify. There will be butter on the top and nasty ass water below. -pull the butter off the top when solid and throw out the water. Place the butter in a pot on the stove with new water and let it heat to just almost boiling.
-pour mix back into the pitcher and it goes back to the fridge. Do this over and over until the water is no longer coming out dirty. -Your butter is now ready for candy making and will not burn when cooking the caramels.
-put a lb of butter with water and herb, trim, whatever... and let it cook for a few to 7 days on low adding water here and there. I use between 1/4lb -1/2lb and they are strong.-Strain and squeeze out the mix into a tall pitcher using a potato ricer. It will maximize the amount you can get out of the material. (As a side note I save the material in the freezer and add it to the next batch. Made some really strong stuff from old, used material recently.)
-place the pitcher in the fridge to separate and solidify. There will be butter on the top and nasty ass water below. -pull the butter off the top when solid and throw out the water. Place the butter in a pot on the stove with new water and let it heat to just almost boiling.
-pour mix back into the pitcher and it goes back to the fridge. Do this over and over until the water is no longer coming out dirty. -Your butter is now ready for candy making and will not burn when cooking the caramels.
smoke and coke
Well-Known Member
Thanks MO and SG for the recipe. I see you guys talking about the cannamels all the time and i wanted to try them.
SomeGuy
Well-Known Member
It is super important to clean the butter when making candy. The crap left in the butter will burn your candy if you dont. Just FYI.
IF done correctly and with enough material these can be very potent.
SomeGuy
Well-Known Member
Me either. I am building a 3rd bar. Parts on the way. super excited to throw the switch in a couple weeks!
SomeGuy
Well-Known Member
I ordered 4 more vero 18 but at 2700k. so similar to the bars I built.
BobBitchen
Well-Known Member
TNX,
Mo & SG
As soon as it cools down a bit, I'll give the caramels a go
Mo & SG
As soon as it cools down a bit, I'll give the caramels a go
Mohican
Well-Known Member
@BobBitchen - How is the LA Con doing?
BobBitchen
Well-Known Member
doin' great so far, also took a couple of cuts before I flipped
supchaka
Well-Known Member
You know, I don't think I really noticed anything with it. At least not anything that would have caught my attention and made me go oh that stuffs good!
Mohican
Well-Known Member
@supchaka - The way everybody was talking about it I expected miracles. All I got was a res full of bubbles. We will see what it does with these clones.
@BobBitchen - sweet! Are the cuts growing well? Any pictures?
@BobBitchen - sweet! Are the cuts growing well? Any pictures?
