BadKat's CannaPharm: Canna Caps, UV Reactive Glowing Hash Candy, Canna 'Bombs' & More
- Thread starter BadKittySmiles
- Start date
billcollector99
Well-Known Member
Imma have to make some of these very soon. I got a ounce of kief that needs to be usedChocolate Covered Peanut Butter Canna BOMBS
These are a tradition in my house around the holidays, I make them only once or twice a year. Not because they arent GREAT, they are, but because this is a recipe that I can jam an enormous amount of cannabinoids into when made this way, they are more for fun, and not medicinal purposes, unless you are in a situation coming out of an accident or a surgery, and youre facing greater initial pain. Otherwise, youll need to be sure you can afford to keep up with the intake youd need.
If you eat these very often, your tolerance sky-rockets and it will reduce the overall effectiveness of your medicine, unless you continue to medicate using those large quantities... as it is, people sometimes complain that its not worth smoking for at least a week after they leave our holiday gatherings, lol.
With that in mind Ill be sharing two recipes, if using these for regular meds you should follow the first; there is a suggested ingredients list, that will provide a strong experience for the average patient or regular smoker, along with the ingredients I actually use they are so strong, that I STILL have a few left rolling around the freezer, and edibles dont usually last long in my home. Besides just a few infused drinks, its the one, single-dose edible that I feel I need to plan for
You can also feel free to adjust the dose to the level you require but if any edible was designed for an over-dose of canna, this is it
Like the high grade canna caps, if Im aware someone doesnt usually require a large dose Im not going to share an edible of this potency with them, Ive seen too many people bent over a toilet or trash bin from edibles, its not healthy, and its just not any fun.
I make edibles this strong only a few times a year, usually when having small gatherings and entertaining special company from abroad. Well have canna candy out, some infused beverages, hot and cold, several styles of cookies and cakes. Often times an infused main course or two. Or some years I make a special sweet & sour sauce, and we just order chinese
------------------------
Tools:
- Medium sized pot
- Small ceramic dish
- Aluminum Foil
- Oven bag (the kind used for cooking)
- Baking sheet
- Candy thermometer
- Wax paper
- Cheesecloth, optional (needed for larger quantities of herb)
- *Double boiler
(*if using a microwave chocolate, add the
additional canna oil in the peanut butter and
increase powder sugar accordingly, and the
double boiler pot/s are no longer required,
unless making herb oil rather than hash oil.)
What you will need: - What I used ..:
- 4+ grams of hash - - 7 grams of hash
or
- 10 to 14g shake/herb - - 98 +/- grams of herb (post-sifted for hash)
If extracted properly, these edibles - Do I go overboard, or what?
hardly taste altered in any way. - (These taste like canna heaven)
You will also need:
Peanut butter balls:
- 2/3 cup peanut butter
- 2 2 ½ cups confectioners sugar
- ½ tsp vanilla extract
- 1/2 + cup butter and/or coconut oil you can get away with less oil by using hash,
this way, you wont dilute the peanut
butter flavor quite so much with oil and sugar.
Chocolate coating:
- Any hard, dark bakers melting chocolate or chips, roughly ¾ - 1 cup.
- 2/3 tsp coconut hash oil (works better than the butter alternative, but use no other oil)
- Paraffin/baking wax
Optional, recommended
- lecithin
Optional (for fuse)
- thick cotton cooking string, or white yarn
- paraffin wax
- ceramic dish, or a small home-made foil bowl
Cut 20 x 2 ½ sections, of thick white string or yarn (you may need spares). Tie a small knot at one end of each string.
Heat your oven to 200 and melt a small portion of paraffin wax in a small ceramic dish, takes only 2 3 minutes... it can be very carefully microwaved, or heated slowly on the stove-top, but its MUCH, much safer and more controlled in the oven, and at a set temp.
Carefully remove the paraffin from the oven with a potholder, it will be very warm, so set it on a safe surface. Begin dipping the strings, tied end first, into the paraffin, coating the yarn well. If heated in the oven at 200, it should be cool enough to grab by the opposite end once dipped, to flip and coat the entire string. Be quick, or youll be reheating your paraffin a few times! The wax helps keep the ball formed around the string, and it also prevents stray strands of string fiber from being eaten by you, or your patients or guests.
------
Creating a potent oil:
Decarb your hash, by following the guide in the Canna Caps recipe. Decarb your herb by following the same instructions, but lay it flat and evenly on a baking sheet, inside the oven bag with as much air as possible, then fold the opening underneath, sealing it.
If decarbing both at once, carefully remove the hash 15-20 minutes into the process and cover with a thick dry towel, to slow down the cooling process (reducing the risk of your dish shattering), and allow an additional 10 minutes for the herb. This is how it should look before decarbing:
And this is how it should look, once decarbed . remember, keep all containers sealed well the entire time they are being heater and allow all materials to fully cool, BEFORE opening them, otherwise you can allow some of your precious material to escape via vaporization:
Now you are ready to add your oils, and lecithin.
I like to use a combination of oils, both for flavor, and to create a varied oil vehicle for cannabinoid bonding and availability, some thinner and some thicker. In the end, you want it to be a solid at room temp, so your canna balls arent too soft, and the chocolate keeps its shape and thickness. The additional liquid oils I've used in addition to the solids, had previously been infused with herb.
Ideally, you should be using butter and/or coconut oil, about 1.5 Tbsp worth for your hash. If this is your primary or only canna oil source, youll be adding an additional 2 x Tbsp of softened butter to the peanut butter filling, later on.
And your double boiler, with your melted oils and lecithin over a low heat.
(I am using slightly more oil, knowing that with this much herb, a small but noticeable quantity of oil will be left behind):
After adding the powdered herb:
Cover tight with foil, using the foil to seal the thermometer in place, keep between 180-200 f, turning off the heat periodically as it rises. This is what it looks like after about ten or so hours:
Allow to cool somewhat, so its only warm to the touch, and set up your cheesecloth.
Now, you can begin straining.
When using this much green for such a small amount of oil, I know there will be some potent material left within the herb that is worth keeping, so I save and freeze the green for a future run, and use only the oil.
But knowing youll be using a smaller amount, and if it was initially ground finely enough, you can choose to add it all directly to the peanut butter.
Now with one (or both) of these oils, youre finally ready to make the peanut butter balls!
On to the peanut butter balls:
In a mixing bowl, youll be blending your peanut butter, vanilla, and all your canna oil except for roughly 2/3 tsp which will go in the chocolate (only if made with butter and/or coconut oil, otherwise, use it all in the peanut butter) first. If only using hash oil, remember to add a few Tbsp of additional butter at this point.
Once that is done you should have an oily peanut butter goo, and youre ready to begin mixing in your powdered sugar, until it reaches a consistency that will hold shape, and not crumble.
Youre now ready to make the peanut butter centers, using the fuse:
Cover the base of a cookie sheet or baking pan with foil or wax paper.
Take enough peanut butter filling, so that when rolled, it should create roughly a 1.25 - 1.50 diameter ball.
Once its balled up, insert the fuse about half-way through the ball, KNOT-END FIRST, then gently squeeze and reform, the ball making sure that its stable. If youd like, you can place them down gently but firmly on the foil or wax paper, just enough to create a flat on the very base, to keep them from rolling around.
Having the fuse-knot in the center holds it in very snug, and prevents the fuse from slipping around and falling out, or crumbling the peanut butter, and you can carefully bend the fuse so it looks decorative, or more cartoon-ish.
Pop the tray into the freezer, for no longer than 20 minutes (while you complete the following).
Chocolate coating:
This can be as simple or tedious as you like. If youre not adept in the kitchen or familiar with tempering chocolate I recommend using all your hash/canna oil in the peanut butter ball portion, disregard the double boiler, and using one of the newer, more simple microwavable melting chocolates, which are designed for easy consistent use.
Otherwise, you may be frustrated when the consistency fails and its more of a lumpy sauce, than a coating.
What I do, using a double boiler pot, is grab a handful of semi-sweet, dark, and milk chocolate baking chips, concentrating on the dark and semi-sweet, and slowly melt them over the lowest heat possible using a double boiler.
Once the chocolate is melted, I add my hash oil, blend, and then I begin shaving small amounts of paraffin into the chocolate. Ill blend again, then drop a little on wax paper. Once it stays nice and solid, its ready. Remove from heat.
If you choose to make your own chocolate coat, but without adding additional canna oil, there is no need for the paraffin: just temper as usual, and they will be much shinier this way. Remember the smaller and taller the pot, the easier it will be to use as a coat.
Remove your peanut butter balls from the freezer (or the refrigerator, if you waited longer than 20 minutes) and grab them one at a time, by the fuse.
Quickly dunk each ball in the cooling chocolate, and place on your wax paper.. a new sheet can be used, or you can carefully return each ball to the last.
The cold temperature of the peanut butter ball will rapidly solidify the cooling chocolate, this is why its best to work fast and use the freezer rather than the fridge for the balls, the outer edge becomes colder than it can in the fridge, without allowing the center to become frozen (which can cause crumbling/cracking in the center around the fuse, when dunked into the warm chocolate).
After dunking each ball, take a spoon and using the excess chocolate, place a small drop on the end of each fuse now theyre lit
Pop them in the freezer, and youre done! You now have 18 20 of the most potent desert-edibles you can find... with folks eagerly awaiting a sample, you can see that three BOMBs had already gone 'MIA', before I even had a chance to finish dipping the full batch
If you're not using them right away, I recommend letting them sit for a few hours, as they are on the pan, while freezing.
Then, like any stored edible, you can remove them and place them inside an oven bag within a tupperware container, or even a small safe, properly installed in your freezer this is what I recommend to any parents, who need to keep meds out of the hands of curious minors.
Storing them first in oven bags, helps to prevent freezer burn and outside odors or flavors from seeping in, retaining their flavor, so they dont become spoiled by the environment outside the bag.
Enjoy
Tip: Any excess, hashy chocolate that you may have left over from the dunking, can be poured to harden into a chocolate mold, or a small tray lined with wax paper, making a great edible all on its own.
Tip: How do you make quick and easy hash chocolates? Just follow that portion of the recipe
"Citric Acid Extraction: The Easiest and Most Discreet Extraction"
Pre-decarbing, is not necessary.. and here's why
Citric like any acid, functions when in contact with organic substances in its concentrated form, by undergoing a process of oxidization, or 'redox'. This is otherwise know as a kind of low grade combustion, or more correctly, burning and combusting material is a kind of redox. It causes a chemical reaction and change in the material it comes into contact with, releasing the carbon elements, and water vapor, in other words, decarboxylating the material.
In concentrations high enough, it can be mixed with water, and still actually draw the moisture out from the material it comes into contact with, into the solution, where it will rapidly evaporate along with the rest of the water content. During this process it almost ruthlessly breaks down the glandular material into a very fine crystalline paste, and with gentle heat (or a few days in a sealed container) the fragments, barely holding their shape together, will melt in your mouth.
Two methods; hash, bud.
The only difference process-wise between the two, is that when using bud, you'll need to divide your canna and use two to three times the liquid and citric powder, saturating your bud, and you'll want to make several runs with that liquid using the divided portions, if you'd like it very close to hash-strength.
This is the easiest extraction someone can make if discretion is a must, if you don't have any privacy, or many tools, it doesn't matter; you don't need any suspicious supplies beyond your bud or hash.. just a jar, vinegar (or even water), and powdered citric acid. You'd just mix them up appropriately, and let them sit for a few days, air it out allowing the moisture to evaporate, and repeat once more.. it's the fastest heatless extraction you could hope for, and with a little sugar, it goes great in many beverages from soda, to hot or iced tea, as well as in many sweet and savory meals..
You will need:
- a small glass jar, for final storage (some plastics will -melt- from not only the citric acid, but the combination of the acid and the glandular material)
- hash or herb.. for the tutorial I used about 5 grams hash
- 1 ½ - 2 tsp powdered citric acid
- 2 tsp vinegar
or
- 2 tsp alcohol
or
- 2 tsp water (use extra ½-1tsp citric powder)
optional, speeds things up
- lecithin
- ceramic dish
- oven
- foil
-----------------------------
Directions:
Add your canna, lecithin, and citric powder to a blender or mortar and pestle.
Blend well.
When finished, after only mixing the powders together, you'll notice already that your glands have begun breaking down and you've got a very sticky, tacky mix. That's the acid already going to work at drying out and breaking down your material.
Now, add your liquid. Blend further.
It begins evaporating very quickly, you'll want to transfer it to your ceramic dish or jar soon now. It's already very, very sticky at this point, a bit like a longer Iso soak mixed with kief. Note: don't touch it as I have done here.. my finger tips are caloused from working with ph down, trimming by hand, stamping out lit bowls, and making these sort of concoctions.. this amount of acid could potentially burn you, or leave you with tender, sore and inflamed skin.
Prepare to either: finish, by jarring your mix, and letting it sit for several days, or up to a week.
Or, spoon it into your oven safe container, wrap with foil, and heat at 180 degrees for 10 minutes... this is enough to drastically speed the process up.
Pre-heat:
By now, you should have a very dark, glossy, oily mix.
This is the mix, compared to a sample from same batch, that was not put in the oven (on the left).
Seal well in a jar at this point for immediate use, or set aside for one to two days (to achieve a peak gloss before the final step).
24 hours later...
2 days later.. the sample left out, and not exposed to heat, has turned quite dark now.
And we're doneI like to let mine dry out fully, then add a few drops of alcohol, or vinegar, and then call it finished. Just the tiniest few drops (or the smallest, sticky crumble when it's a bit 'dried') in anything sweet or savory, and you're set and medicated for a good, long time.
Cant wait to try this today.. got my all my stuff ready to go... hash in the oven as I type this.. using 5.5 g of Orange Crush Hash. I was not able to get gel caps but was able to get some veg ones and I do plan on using them asap... I have a huge 32 oz jar of canna oil made with 157 g herb+ 20.5 g hash so I used aprox 2 tblspoons of that mixed with the new 5.5 g of Orange crush... seriously... . seriously... . seriously... . seriously... . seriously... HOPE it works.. vegs caps cost 4.99 per 100 citric acid was 10.00 per 16 oz lechithin was 32 oz for 11$ herb raised and harvested damn near under 200$ total,,,,
I did have 1 question about using herb compared to hash.... you said make several passes thru it... are you saying rinse it like a iso wash or ?
sorry to repost the entire post but I think this is one of the easiest ways to make an edible this far... granted you have the tools handy
stickyicky77
Well-Known Member
Can you cook with the citric acid extraction in place of the oil?
fumble
Well-Known Member
I don't think the citric acid extraction would work in place of the oil. It wouldn't work the same, like for example in brownies. If you used the citric acid extraction, there would be hardly any moisture in the brownies. The oil helps to make them moist. I know that's not much of an explanation, but I hope it helps.
stickyicky77
Well-Known Member
What is the ratio for the lethigen using the bud??
stickyicky77
Well-Known Member
I got the grandules at a health food store ( Sprouts ). I am pretty sure you could use the liquid but i am not sure of the ratio to use. I made some of the candy that turned out great. I tried a piece last night and i am still buzzed lol..
I tried the candy, i didnt follow exactly, I used the LorAnns recipe with 5 grams of BHO
LorAnns recipe
2 cups of suger
3/4 cup of light corn syrup
3/4 cup of water
1 dramm of cherry flavoring
Cooked exactly the same way
BHO was baked at 210 with 3 tsp of butter for 40 min, then frozen.
sugars and water were boiled to 300, i used a candy thermometer. Once it cooled back to 260 I started mixing in the flavoring and butter.
It took a long time, about an hour or more on a medium boil. The color of the candy is dark brown.
It taste....not good. Very harsh on the throat. Very strong canna taste and smell.
What did I do wrong?
I mean, please help me understand my follies. Hahaha, I tell you, it taste bad, but damn is it strong.
LorAnns recipe
2 cups of suger
3/4 cup of light corn syrup
3/4 cup of water
1 dramm of cherry flavoring
Cooked exactly the same way
BHO was baked at 210 with 3 tsp of butter for 40 min, then frozen.
sugars and water were boiled to 300, i used a candy thermometer. Once it cooled back to 260 I started mixing in the flavoring and butter.
It took a long time, about an hour or more on a medium boil. The color of the candy is dark brown.
It taste....not good. Very harsh on the throat. Very strong canna taste and smell.
What did I do wrong?
I mean, please help me understand my follies. Hahaha, I tell you, it taste bad, but damn is it strong.
jonnynobody
Well-Known Member
Trying the hash oil caps as I type. Added 14G hash instead of 5 just to make sure the result is plenty potent Unfortunately I didn't find / didn't look hard enough for powder lecithin so I got gelcaps with the thick oily crap but I'm still going to use it anyway as it should still blend without too much trouble but next time I will most definitely be seeking out some powder soy lecithin. I'll be back with a full report later after I down a few of these caps.
Many props to badkat for the tutorials.
Unfortunately I didn't find / didn't look hard enough for powder lecithin so I got gelcaps with the thick oily crap but I'm still going to use it anyway as it should still blend without too much trouble but next time I will most definitely be seeking out some powder soy lecithin. I'll be back with a full report later after I down a few of these caps.Many props to badkat for the tutorials.
jonnynobody
Well-Known Member
Damn oven is so hard to keep properly regulated at the correct temp of 220. I'd almost invest in a small counter top oven that more accurately keeps the temperature where it's supposed to be. Perhaps even a digital counter top oven....got a 30 minute cool down to go and 1 more round of 40 minute heat up cycle and then it's time for some intense sampling. Hopefully I'm successful and have good news to report back.
Edit: found a digital counter top oven that will soon grace my counter top as I am super anal obsessive compulsive about the fine details being followed to a T
http://www.sears.com/shc/s/p_10153_12605_SPM5045534701P?sid=IDx20101019x00001a&ci_src=14110944&ci_sku=SPM5173720501
Not a bad price either and I'll bet it beats the hell out of sitting in front of the oven smoking bowls for 40 minute intervals as I babysit the temp.
Edit: found a digital counter top oven that will soon grace my counter top as I am super anal obsessive compulsive about the fine details being followed to a T
http://www.sears.com/shc/s/p_10153_12605_SPM5045534701P?sid=IDx20101019x00001a&ci_src=14110944&ci_sku=SPM5173720501
Not a bad price either and I'll bet it beats the hell out of sitting in front of the oven smoking bowls for 40 minute intervals as I babysit the temp.
Bluejeans
Well-Known Member
Granted it's probably easier, but you really can't fuss about having to sit around and smoke bowls...
joesizzle442344
Member
BadKitty I do not have access to hash or fine kief. I will have to settle with bud. I understand in my situation i would have to grind up the bud as fine as i can. I am well aware of the micro thorns that could irritate my stomach. Is there any way after extracting the thc that i could i use some kind of cheese cloth to filter out the excess bud? Wouldn't the bud render useless since the thc is already extracted? Or does the bud still have some potency? I am making these to alleviate chronic back pain. I am a medium tolerance smoker but would like to quit smoking for other reasons. If i used 3.5 grams of fine quality bud and i followed your measurements would the capsules have enough potency to take just one? I am trying to gain as much knowledge on this method before trying it (hate failing). The decarbing stage is an issue for me because since i am using fresh bud I am unsure of the decarbing time. Should i preheat and then decarb it for 20 minutes? Im thinking it all factors down to the freshness of my bud. I think that I am out of questions. Thank You!!!
BadKittySmiles
Active Member
Just stopping in to give folks a quick 'holiday treat'!
Let me know if the photos below don't work, and I'll re-host them here (I think I'm running out of hosting space here, but that could be another forum though... the place I work with more frequently is unlimited).
-Holiday ~Hash Liqueur~ Cordials-
I am more than a bit behind with a few other tutorials, but as promised, I am back with a holiday special,
"Just in the (St.) Nick, of time!"
Words can not describe, how much I love a good chocolate covered cordial.
With or without canna, these are even better than the great Koppers cordials... theirs, began my
chocolate-covered-cordial-lust!
:smoke:
Cordial filled candies are perhaps easier to make than hard candy, HOWEVER!!, you must follow all the steps,
and all the measurements almost exactly, in order for the candies to come out.. just.... right.
It is a very delicate balance; first building that crisp, fragile, deliciously sugary layer, around the
decadent sultry-sweet liqueur inside, then carefully coating the delicate orb in rich tempered chocolate...
The chocolate coating is almost necessary if you plan to keep them around for more than 24 - 48 hours (making
them last more than a day may be a challenge, either way ).
Follow the directions exactly, and your friends and family will be AMAZED with the results.... people will not
believe, that you made them yourself
I suggest using your time wisely, and making two batches. One for medicating... and one for devouring! :yummy:
If you decide against making two batches, you run the risk of seriously over-medicating....
It is a day-long process or longer, but most of that time is spent waiting.... for the 30 or so minutes you're in the
kitchen though, you need to be timely and on your toes! And it is a good idea to finish the chocolate coating,
the following day...
On with the tutorial.....
--------------------------------------------------------
You will need:
- A 'kitchen scale'
- Rounded object, to create the mold shapes. I use a large pestle.
- Kitchen colander or strainer, for sifting
- Plastic/silicone spatula scraper
- Candy thermometer
- Double Boiler setup, larger pot with a few inches of water, smaller pot floats inside...
- Two 9" x 9" or slightly larger casserole dishes, or larger baking pans lined with foil
- Flat chopping board, large enough to cover the casserole dish or pan
- Two 16oz boxes of corn starch (don't worry, these can be reused for cooking or candy making!)
- 30 strong, preferably 1ml doses, of Golden Dragon (ours was made using 190
proof everclear, with a gram of very high quality 'Moonshine Haze' BHO/hash,
shipped over by a friend I am VERY grateful to have in times of need!)
- 50 ml of your favorite liqour or liqueur... I've used a blend of Laphroaig Islay single
malt scotch, J & B blended scotch, and Disaronno Amaretto.
In the end, you will want a total of 90ml strong alcohol, so use however much
Dragon you have, then make up for the remainder with your choice of liquor (I have
got away with using above-12% beer successfully, in conjunction with Dragon! I
also usually prefer to use only half a gram per 29 - 30ml alcohol, for two cordials
plus more of an alcohol-vehicle, per dose, but these still came out QUITE strong).
- 220g Sugar
- 75g Water
- 4oz semi sweet chocolate, chopped into small chunks
Optional:
If you'd like them extra-glossy, like the Koppers, you will want to use a soft pastry
brush and 'bakers glaze' aka shellac (yes, it comes from beetles, and yes, it is used
on the Koppers cordial as well as many other store bought candies!)
----------------------------------------
First thing's first; you need to slowly, and carefully pour one whole box, and about ¼ of the second box of corn
starch (a total of 20ozs), into one casserole dish or foil lined pan.
Then pour the remaining corn starch, into the other. The deeper portion should be at least 1¼" - 1½" thick.
Do NOT have friends smoking nearby, don't have your gas stove lit, just in case you create a plume
of dust... you want no open flames, and here's why:
Dust Explosion Using Corn Starch
Moving on... pre-heat your oven to 190 f, and in the meantime, taking the dish or pan with the MOST corn
starch, level it out to an even layer, and make 30 - 50 deep impressions using your rounded utensil, but do not
go all the way to the base.
They don't need to be perfect just yet, you'll be fixing them up a bit later on. Right now, you just want the general
vicinity surrounding the future candy to be very, very dry. Make the other dish relatively level as well, but
the candy holes will only need to be in one dish or pan.
Place them both in the oven, for 60 minutes.
This will ensure your corn starch is as dry as possible, which is CRUCIAL if you want the candies to come
out properly!! If it is the least bit damp, it will begin to 'wick' the moisture from your liquid candies,
rather than repelling the moisture and behaving like a mold!!
--------------------------
Once your corn starch is fully dry, remove from the oven and set aside.
---------------------------
Add your water to a sauce pot on your stove top, over a low-medium heat, then add the sugar directly in
the center... do NOT let any sugar touch the water near the sides of the pot. If necessary use a wet paper
towel or pastry brush just above the water line, to rinse stray crystals down.
Stir very gently, without splashing or causing the water line to rise and fall, until the sugar dissolves. Once dissolved,
increase the heat to just above medium. At this time you may add your candy thermometer.
(If your smallest pot is still
somewhat large, the liquid sugar will be very shallow... be sure that you keep the tip of your thermometer
submerged, but still just a hair above the base of the pot; do NOT rest it directly on the bottom or it won't be
accurate!)
---------------------------
While your sugar water is heating...
In a double boiler, gently heat your alcohol and Dragon blend until it's just warmer than body temp. The temperature
of the alcohol is not crucial, it just needs to be quite warm, so when it is later combined with the sugar it
doesn't cause it to harden too fast.
-------------------------
For the sugar water (NOT the alcohol):
*** If you will be adding a sweetened liqueur or alcohol such as Amaretto, remove from heat the INSTANT
your candy thermometer reads 244 f.
Sweetened liqueur = 244 f.
*** If you are using an unsweetened hard liquor like vodka or most whiskey, remove from heat the INSTANT
the thermometer reads 246 f .
Unsweetened = 246 f.
-------------------------
Before your candy finishes heating to the correct temperature (you will have 8 - 15 minutes depending on the humidity
and specific temperature of your burner), you will want to 'perfect' the depressed indents you made in your corn
starch, prior to heating the moisture out...you don't want any cracks, and you don't want and lumps.
Simply re-inserting the same utensil you used before, is perfect for repairing any flaws. The reason we insert
it first, before heating, is just to be sure that specific area directly where the candy makes contact, is as dry as
possible.
-------------------------
Once you've removed your liquid sugar from the heat, immediately (but gradually, and without splashing)
add your very-warm Dragon and liquor blend to the hot sugar, and stir very VERY gently, and slowly... this is
where you need to be VERY careful.
You want to nearly-incorporate the alcohol, but too much stirring, or stirring too fast, will cause your sugar to
crystallize prematurely!!
The very INSTANT you see white sugar crystals forming, STOP STIRRING!!!... if you stop fast enough, you
may still have time to salvage and make your cordials!
Ideally, you should stop stirring before any crystals even have a chance to form. It's OK if the alcohol looks 'swirly'
in the candy, and if just a few crystals appear, you're safe too... just stop stirring the second you see them.
Unlike a hard candy, you do NOT want to get tricky, and try to use an 'interfering' agent such as glucose-containing
corn syrup, or other syrups, to prevent premature crystallization... you don't want to do this, because you do not
want to prevent the necessary-crystallization from occurring later on, when it needs to, once the candy is resting
in the molds.
------------------------------
Once the Dragon liqueur is incorporated, using a tablespoon, begin to spoon small portions into each cavity in the
corn starch. Try not to create 'bubbles' of starch, these can cause your candies to leak later on! You'll want to
fill nearly to the top.
(I fill to the top and slightly over in a 'bubble', without issue, but to be on the safe side, keep it under the line...
remember, you will be able to make more, or fewer candies, depending on the size of your 'mold'!)
Now, once your cavities have been filled with Dragon/hash candy liqueur, take your kitchen strainer and (again, after
extinguishing any nearby flames) begin sifting corn starch from the second tray, over the filled molds.
-------------------------
Cover the pan or dish carefully, with a plastic lid or chopping board, and set in a cool, dry place, for 4 hours.
After four hours, while keeping or holding the cover tight, very quickly (and very smoothly) flip the pan upside-down.
This is CRUCIAL!
If you do not flip your candies at all, they will leak!
If you flip them too late, they will leak!
If you flip them too soon, they will.... well, you get the idea.
Now, if you've times things just right (or maybe you've licked the pan clean of any remaining sugar and Dragon),
you should be pretty sleepy, and just about ready for bed... it's possible to continue sooner, but it is best not to
continue working with the candies for a good 8 - 10 hours.
-------------------------
In the morning, or ten hours later, extinguish all flames, and very carefully pour the corn starch and candies through
your colander or screen, sifting the starch into a separate container. You can set it aside, and box it back up, for
future cooking and candy-making!
You should now have 30 - 50 candy cordials!
-------------------------
Tempering chocolate:
This can be one of the trickiest portions of the recipe if you're not familiar with chocolate. I strongly recommend
both white chocolate, and semi-sweet chocolate for this recipe. I took pictures during the tempering of some
of my Hashy Bars, and the Peanut Butter BOMBS, and my temper suffered for it! I tried to avoid doing that here,
and even still, the temper could still have been just a hair better....
Remember: a single drop of water can RUIN your entire batch of chocolate!
Do not dip broken candies in the chocolate, and do not splash your double-boiler!
If you know the chocolate is already tempered, just heat it on your double boiler to a temperature not exceeding 91 f,
and it should be ready for dipping! I like to re-temper even 'already-tempered' chocolate, just in case...
If it's white or milk chocolate, using a double boiler heat to 110 f, then immediately remove from the inner pot
from the hot water. If it is dark chocolate, using a double boiler heat to 114 f, then immediately remove the inner
pot from the hot water.
(Don't just take the double boiler off the burner; the water is still hot, and the temperature of the chocolate
will still rise!)
Set aside some chunks of chocolate beforehand; if all pieces initially added have melted completely by the time
the chocolate reaches temperature, add the few chunks you set aside to seed and help bring the temp down.
If there are solid chunks remaining in the warm chocolate once the required temperature is reached, this
is not necessary.
After the chocolate has cooled to 82 f, place the inner pot carefully back into the double boiler, for just a few
seconds... this will be long enough to bring it up to 88 f.
Do NOT let it exceed 89 - 90 f, or the temper will be ruined! Remove from the water, as soon as 88 f is
achieved, and set the pot down on a folded towel near your candy making station.
Now, you have perfectly tempered chocolate, and you're ready to dip your candies.
Any time it's needed, if it starts getting too solid again, just re-heat the chocolate to 88 f.
-------------------------
Inspect and dust off each candy, before dipping.... if it passes the 'dry test' (it's not leaking), then carefully drop
it into the chocolate and flip it with a fork, and when it's coated, using the fork just lift it out and place it down
carefully on either wax paper, or a very-glossy marble slab.
I have to apologize for the hasty quality of the photos during the coating.. it's a part of the process you really
need to pay attention to (but this should give you confidence; if I can whip up tempered chocolates, hard
candies, and cordials using just my own two hands, and all while creating an organized photo tutorial,
then you can make them even more easily! )
I've tempered the semi-sweet chocolate, but then simply heated cocoa butter and blended it with powdered sugar
at a random temperature above the melting point, knowing that I wanted less 'sheen' with the white chocolate coat,
than with the dark, for more of a 'snowy' appearance.
If you'd like to use either white chocolate or cocoa butter, and your want to temper it for sheen, just follow the
above directions for tempering, but at the end of the temper reheat only to 84 f. instead of 88 f.
-------------------------
After coating in chocolate, just let your candies harden where they sit, hopefully it's in a cool dry location, and
you'll be ready to seriously impress your friends and family, and blast off for the night!
Enjoy
----
Merry Christmas, and happy assorted holidays, everyone!! 'Much luv' - BKS
(All photos on the marble slab, were taken one day after coating with chocolate. All photos on the plates, were taken the day of the coating.)
----------------------
edit -
You can strain your oil with anything from a fine mesh, of exactly the size/micron you desire, to cheesecloth, to an old (but very clean!) t-shirt.
I'd suggest getting some screen, sifting for what hash you can, then make a weak base-oil using the 'waste' plant matter, to get the last bit of potency out... then, you can divide and use just a portion of the oil, combined with your kief, to make a much more concentrated end-product. Depending on your tolerance, herb can still make decent capsules that require only minimal caps, per dose. I (and some of my patients) can be heavy users, at times, and prefer hash to more easily concentrate doses, into just one cap. Good luck!
Let me know if the photos below don't work, and I'll re-host them here (I think I'm running out of hosting space here, but that could be another forum though... the place I work with more frequently is unlimited).
-Holiday ~Hash Liqueur~ Cordials-
I am more than a bit behind with a few other tutorials, but as promised, I am back with a holiday special,
"Just in the (St.) Nick, of time!"
Words can not describe, how much I love a good chocolate covered cordial.
With or without canna, these are even better than the great Koppers cordials... theirs, began my
chocolate-covered-cordial-lust!
:smoke:Cordial filled candies are perhaps easier to make than hard candy, HOWEVER!!, you must follow all the steps,
and all the measurements almost exactly, in order for the candies to come out.. just.... right.
It is a very delicate balance; first building that crisp, fragile, deliciously sugary layer, around the
decadent sultry-sweet liqueur inside, then carefully coating the delicate orb in rich tempered chocolate...
The chocolate coating is almost necessary if you plan to keep them around for more than 24 - 48 hours (making
them last more than a day may be a challenge, either way
). Follow the directions exactly, and your friends and family will be AMAZED with the results.... people will not
believe, that you made them yourself
I suggest using your time wisely, and making two batches. One for medicating... and one for devouring! :yummy:
If you decide against making two batches, you run the risk of seriously over-medicating....
It is a day-long process or longer, but most of that time is spent waiting.... for the 30 or so minutes you're in the
kitchen though, you need to be timely and on your toes! And it is a good idea to finish the chocolate coating,
the following day...
On with the tutorial.....
--------------------------------------------------------
You will need:
- A 'kitchen scale'
- Rounded object, to create the mold shapes. I use a large pestle.
- Kitchen colander or strainer, for sifting
- Plastic/silicone spatula scraper
- Candy thermometer
- Double Boiler setup, larger pot with a few inches of water, smaller pot floats inside...
- Two 9" x 9" or slightly larger casserole dishes, or larger baking pans lined with foil
- Flat chopping board, large enough to cover the casserole dish or pan
- Two 16oz boxes of corn starch (don't worry, these can be reused for cooking or candy making!)
- 30 strong, preferably 1ml doses, of Golden Dragon (ours was made using 190
proof everclear, with a gram of very high quality 'Moonshine Haze' BHO/hash,
shipped over by a friend I am VERY grateful to have in times of need!)
- 50 ml of your favorite liqour or liqueur... I've used a blend of Laphroaig Islay single
malt scotch, J & B blended scotch, and Disaronno Amaretto.
In the end, you will want a total of 90ml strong alcohol, so use however much
Dragon you have, then make up for the remainder with your choice of liquor (I have
got away with using above-12% beer successfully, in conjunction with Dragon! I
also usually prefer to use only half a gram per 29 - 30ml alcohol, for two cordials
plus more of an alcohol-vehicle, per dose, but these still came out QUITE strong).
- 220g Sugar
- 75g Water
- 4oz semi sweet chocolate, chopped into small chunks
Optional:
If you'd like them extra-glossy, like the Koppers, you will want to use a soft pastry
brush and 'bakers glaze' aka shellac (yes, it comes from beetles, and yes, it is used
on the Koppers cordial as well as many other store bought candies!)
----------------------------------------
First thing's first; you need to slowly, and carefully pour one whole box, and about ¼ of the second box of corn
starch (a total of 20ozs), into one casserole dish or foil lined pan.
Then pour the remaining corn starch, into the other. The deeper portion should be at least 1¼" - 1½" thick.
Do NOT have friends smoking nearby, don't have your gas stove lit, just in case you create a plume
of dust... you want no open flames, and here's why:
Dust Explosion Using Corn Starch
Moving on... pre-heat your oven to 190 f, and in the meantime, taking the dish or pan with the MOST corn
starch, level it out to an even layer, and make 30 - 50 deep impressions using your rounded utensil, but do not
go all the way to the base.
They don't need to be perfect just yet, you'll be fixing them up a bit later on. Right now, you just want the general
vicinity surrounding the future candy to be very, very dry. Make the other dish relatively level as well, but
the candy holes will only need to be in one dish or pan.
Place them both in the oven, for 60 minutes.
This will ensure your corn starch is as dry as possible, which is CRUCIAL if you want the candies to come
out properly!! If it is the least bit damp, it will begin to 'wick' the moisture from your liquid candies,
rather than repelling the moisture and behaving like a mold!!
--------------------------
Once your corn starch is fully dry, remove from the oven and set aside.
---------------------------
Add your water to a sauce pot on your stove top, over a low-medium heat, then add the sugar directly in
the center... do NOT let any sugar touch the water near the sides of the pot. If necessary use a wet paper
towel or pastry brush just above the water line, to rinse stray crystals down.
Stir very gently, without splashing or causing the water line to rise and fall, until the sugar dissolves. Once dissolved,
increase the heat to just above medium. At this time you may add your candy thermometer.
(If your smallest pot is still
somewhat large, the liquid sugar will be very shallow... be sure that you keep the tip of your thermometer
submerged, but still just a hair above the base of the pot; do NOT rest it directly on the bottom or it won't be
accurate!)
---------------------------
While your sugar water is heating...
In a double boiler, gently heat your alcohol and Dragon blend until it's just warmer than body temp. The temperature
of the alcohol is not crucial, it just needs to be quite warm, so when it is later combined with the sugar it
doesn't cause it to harden too fast.
-------------------------
For the sugar water (NOT the alcohol):
*** If you will be adding a sweetened liqueur or alcohol such as Amaretto, remove from heat the INSTANT
your candy thermometer reads 244 f.
Sweetened liqueur = 244 f.
*** If you are using an unsweetened hard liquor like vodka or most whiskey, remove from heat the INSTANT
the thermometer reads 246 f .
Unsweetened = 246 f.
-------------------------
Before your candy finishes heating to the correct temperature (you will have 8 - 15 minutes depending on the humidity
and specific temperature of your burner), you will want to 'perfect' the depressed indents you made in your corn
starch, prior to heating the moisture out...you don't want any cracks, and you don't want and lumps.
Simply re-inserting the same utensil you used before, is perfect for repairing any flaws.
The reason we insert it first, before heating, is just to be sure that specific area directly where the candy makes contact, is as dry as
possible.
-------------------------
Once you've removed your liquid sugar from the heat, immediately (but gradually, and without splashing)
add your very-warm Dragon and liquor blend to the hot sugar, and stir very VERY gently, and slowly... this is
where you need to be VERY careful.
You want to nearly-incorporate the alcohol, but too much stirring, or stirring too fast, will cause your sugar to
crystallize prematurely!!
The very INSTANT you see white sugar crystals forming, STOP STIRRING!!!... if you stop fast enough, you
may still have time to salvage and make your cordials!
Ideally, you should stop stirring before any crystals even have a chance to form. It's OK if the alcohol looks 'swirly'
in the candy, and if just a few crystals appear, you're safe too... just stop stirring the second you see them.
Unlike a hard candy, you do NOT want to get tricky, and try to use an 'interfering' agent such as glucose-containing
corn syrup, or other syrups, to prevent premature crystallization... you don't want to do this, because you do not
want to prevent the necessary-crystallization from occurring later on, when it needs to, once the candy is resting
in the molds.
------------------------------
Once the Dragon liqueur is incorporated, using a tablespoon, begin to spoon small portions into each cavity in the
corn starch. Try not to create 'bubbles' of starch, these can cause your candies to leak later on! You'll want to
fill nearly to the top.
(I fill to the top and slightly over in a 'bubble', without issue, but to be on the safe side, keep it under the line...
remember, you will be able to make more, or fewer candies, depending on the size of your 'mold'!)
Now, once your cavities have been filled with Dragon/hash candy liqueur, take your kitchen strainer and (again, after
extinguishing any nearby flames) begin sifting corn starch from the second tray, over the filled molds.
-------------------------
Cover the pan or dish carefully, with a plastic lid or chopping board, and set in a cool, dry place, for 4 hours.
After four hours, while keeping or holding the cover tight, very quickly (and very smoothly) flip the pan upside-down.
This is CRUCIAL!
If you do not flip your candies at all, they will leak!
If you flip them too late, they will leak!
If you flip them too soon, they will.... well, you get the idea.
Now, if you've times things just right (or maybe you've licked the pan clean of any remaining sugar and Dragon
), you should be pretty sleepy, and just about ready for bed... it's possible to continue sooner, but it is best not to
continue working with the candies for a good 8 - 10 hours.
-------------------------
In the morning, or ten hours later, extinguish all flames, and very carefully pour the corn starch and candies through
your colander or screen, sifting the starch into a separate container. You can set it aside, and box it back up, for
future cooking and candy-making!
You should now have 30 - 50 candy cordials!
-------------------------
Tempering chocolate:
This can be one of the trickiest portions of the recipe if you're not familiar with chocolate. I strongly recommend
both white chocolate, and semi-sweet chocolate for this recipe. I took pictures during the tempering of some
of my Hashy Bars, and the Peanut Butter BOMBS, and my temper suffered for it! I tried to avoid doing that here,
and even still, the temper could still have been just a hair better....
Remember: a single drop of water can RUIN your entire batch of chocolate!
Do not dip broken candies in the chocolate, and do not splash your double-boiler!
If you know the chocolate is already tempered, just heat it on your double boiler to a temperature not exceeding 91 f,
and it should be ready for dipping! I like to re-temper even 'already-tempered' chocolate, just in case...
If it's white or milk chocolate, using a double boiler heat to 110 f, then immediately remove from the inner pot
from the hot water. If it is dark chocolate, using a double boiler heat to 114 f, then immediately remove the inner
pot from the hot water.
(Don't just take the double boiler off the burner; the water is still hot, and the temperature of the chocolate
will still rise!)
Set aside some chunks of chocolate beforehand; if all pieces initially added have melted completely by the time
the chocolate reaches temperature, add the few chunks you set aside to seed and help bring the temp down.
If there are solid chunks remaining in the warm chocolate once the required temperature is reached, this
is not necessary.
After the chocolate has cooled to 82 f, place the inner pot carefully back into the double boiler, for just a few
seconds... this will be long enough to bring it up to 88 f.
Do NOT let it exceed 89 - 90 f, or the temper will be ruined! Remove from the water, as soon as 88 f is
achieved, and set the pot down on a folded towel near your candy making station.
Now, you have perfectly tempered chocolate, and you're ready to dip your candies.
Any time it's needed, if it starts getting too solid again, just re-heat the chocolate to 88 f.
-------------------------
Inspect and dust off each candy, before dipping.... if it passes the 'dry test' (it's not leaking), then carefully drop
it into the chocolate and flip it with a fork, and when it's coated, using the fork just lift it out and place it down
carefully on either wax paper, or a very-glossy marble slab.
I have to apologize for the hasty quality of the photos during the coating.. it's a part of the process you really
need to pay attention to (but this should give you confidence; if I can whip up tempered chocolates, hard
candies, and cordials using just my own two hands, and all while creating an organized photo tutorial,
then you can make them even more easily!
)
I've tempered the semi-sweet chocolate, but then simply heated cocoa butter and blended it with powdered sugar
at a random temperature above the melting point, knowing that I wanted less 'sheen' with the white chocolate coat,
than with the dark, for more of a 'snowy' appearance.
If you'd like to use either white chocolate or cocoa butter, and your want to temper it for sheen, just follow the
above directions for tempering, but at the end of the temper reheat only to 84 f. instead of 88 f.
-------------------------
After coating in chocolate, just let your candies harden where they sit, hopefully it's in a cool dry location, and
you'll be ready to seriously impress your friends and family, and blast off for the night!
Enjoy
----
Merry Christmas, and happy assorted holidays, everyone!! 'Much luv' - BKS
(All photos on the marble slab, were taken one day after coating with chocolate. All photos on the plates, were taken the day of the coating.)
----------------------
edit -
You can strain your oil with anything from a fine mesh, of exactly the size/micron you desire, to cheesecloth, to an old (but very clean!) t-shirt.
I'd suggest getting some screen, sifting for what hash you can, then make a weak base-oil using the 'waste' plant matter, to get the last bit of potency out... then, you can divide and use just a portion of the oil, combined with your kief, to make a much more concentrated end-product. Depending on your tolerance, herb can still make decent capsules that require only minimal caps, per dose. I (and some of my patients) can be heavy users, at times, and prefer hash to more easily concentrate doses, into just one cap. Good luck!