Well, for my 420th post I wanted to do something different. So I decided to post recipes that I have found online (a collaboration or recipes gathered over time that I converted to use mary jane and made a few 'tweaks' here and there) and cooked to make baked goods to enjoy anywhere. Hope you guys enjoy, I know I did!
The great thing about hard candy is that it is discrete. You can literally eat anywhere without the risk of getting caught.
To make hard candy it requires patience and a watchful eye, but at the end result, you will thank yourself. So toke a bowl or two and get ready for some cooking.
Tools required to make hard candy:
-Candy thermometer
-Cooking Pot
Thing to know first:
Ganja butter/oil will be used to make all of the candies that are mentioned in this thread. So it would be a valuable thing to know. Also the recipes will call for different amounts of ganja butter.
Just vary and fraction out the preferred dosage. Ganja Butter/Oil
It is the same steps to make both of these, but the only thing that changes is the materials used i.e. butter or oil.
The procedure that I have always used is very similar to IndianToker's so for this matter I will use his, or what he posted. Thanks.
Quote:
Originally Posted by IndianaToker  All credit for the following recipes goes to The Cannabis Companion: The Ultimate Guide to Connoisseurship by Steven Wishnia. I received this book as a gift from RMJL, and it's great! Thanks Rummy, I love it! 
Ingredients
One formula is 2-7 grams of bud or 1/4-1 oz of leaf for a 1/4 lb. stick of butter, yielding a dose (in inverse proportions) of 1/2-2 tbsp per person.
Method 1
1. The buds or leaf should be crumbled into small flakes or powder. 2. The herb and butter or oil go in a doubler boiler, a small pot inside a larger pot filled with water; this prevents the butter-herb mix from burning, as it can if cooked directly on the stove. Cooking on the stove needs the lowest heat possible with a few tablespoons of water added, and frequent stirring. Use organic butter-you don't want pesticides or growth hormones in your food, and margarine, unless organic, is probably made with oil from genetically modified corn or soybeans. It takes around 20-45 minutes to cook and it's important not to let it burn. If you burn it, not only do you ruin the high, but the flavor is awful. 3. When done, the leaf residue can be strained out, otherwise everything with it will taste like pot. (The leftover herb can then be chopped up further and added to an "herb'd bread" recipe.) I suggest using cannabutter to cook an omelet or for grilled cheese sandwiches, while cannabis oil can be used to saute a veggie mix, or chilled and use to season. Method 2
Another method is to put enough water in a soup pot to more than cover the herb, and then add butter and simmer for a couple of hours. Chilling in the refrigerator will separate the butter from the old skanky water. The water can then be drained through a hole poked in the chilled butter. Then the butter is heated enough to press the leaf out and rechilled in a metal bowl. The remaining water is then drained off and what is left is the most gorgeous green lovin' butter! Whatever isn't used can be refrigerated or frozen. |
Be careful eating in public places, and do so at your own risk. Toke On!
Now on to the recipes!