I love this recipe, it is very easy to adjust potency due to the high content of butter.
Just make sure to stir- don't worry I will explain...
Using the jolly rancher sized molds- there are around 100 pieces per batch-this can vary depending on if there is some separation of butter at the end.
Let's do this.
8+ cup tall sided saucepot
measuring cups and spoons
candy funnel with a round 46oz or larger container to hold it upright
candy molds-jolly rancher sized or other shape
or you can use a cookie sheet pan- if so you will need a small rolling pin too
note: I have not had much success with using a sheet pan and scoring the candy- usually the candy breaks where I don't want it to or doesn't break cleanly. If you have a good method of doing this, please share! Thanks.
non-stick cooking spray
Unsalted butter- 1 1/4 cups
-for the substitution I do this in either of two ways:
*3/4 cup of cannabutter, 1/2 cup of unsalted butter and 4 g of Cannabis Oil (RSO) OR
*1 1/4 cups of unsalted butter and 9 g of Cannabis Oil(RSO)
Or modify the amount of butter, cannabutter and Cannabis Oil to medication needs
OK, now here's the rest of the ingredients
granulated sugar- 1 cup
water- 1/4 cup
salt- 1/2 tsp.
finely processed almonds- 1/2 cup
For the chocolate/almond coating, you will need:
semi-sweet or milk chocolate- 1 lb.
finely processed almonds- 3 cups
8+ cup saucepan
3 sheet pans
mini rubber spatula
Double Boiler or Heat proof container-metal, ceramic, glass-that will fit closely inside the top of the saucepan(so the container bottom will not touch the water inside of the pan)
measuring cup or scoop
Let's make it!
Gather up equipment and ingredients
Set up candy molds or cookie sheet pan and rolling pin, candy funnel in the plastic container and spray with non-stick cooking spray
Chop butter into 1 oz pieces and place in saucepan
Place saucepan on stove on low heat
Add Cannabis oil after butter is melted-if using
After butter is melted, turn up heat to medium
water, sugar and salt- stir well to incorporate sugar thoroughly
Clip candy thermometer to inside of saucepan.
make sure to stir once every 30 seconds, touching bottom and sides of saucepan
- this is the tricky part-
The butter will want to separate from the other ingredients unless it is stirred, but use the rubber spatula-not a whisk-and be thorough but gentle.
Once temperature is 260 F, add the 1/2 cup of finely processed almonds.
Now you will need to hover over the saucepan and constantly gently stir.
Once temperature reaches 305 F, remove the saucepan from heat.
Either pour candy into the candy funnel using the rubber spatula and pour into candy molds
Pour candy out onto the prepared sheet pan using the rubber spatula and immediately use the rolling pin to flatten and spread out the candy and immediately score the candy into rectangles using a pizza cutter.
Cover the candy molds or cookie sheet pan with plastic wrap and it can be left on the counter to set up or after 10 minutes, it can be placed in the freezer to set up and cool off faster.
After 30 minutes in the freezer or about 90 minutes on the counter, the candy is ready for the second step. The chocolate and almond coating.
If you placed it in the freezer, bring it out and let it sit while you gather the chocolate and the almonds.
Unmold the candy or carefully break candy in the cookie sheet pan along the scored lines. Place on counter in 1 sheet pan.
Process almonds and place in another sheet pan.
The third sheet pan will be for the finished candy.
There are many different ways chocolate is melted and tempered, this is one of them.
Set up the double boiler to melt the chocolate. Place 1" to 1 1/2" of water in saucepan and place tight fitting container on top. Place on stove.
Put in 2/3 of chocolate- I use chocolate chips, otherwise it will need to be chopped up into 1/2" or so pieces.
Turn heat to medium. Don't let water get above a simmer.
Stir chocolate as it starts to melt.
Check chocolate temperature, when it reaches 115 F, remove from heat
- do not let any water get in the chocolate- otherwise it is game over.
Slowly add in the remaining chocolate(seeding), check temperature, we want the temperature to get to 81 F and then it needs to be raised to between 88 F - 90 F
After you have added all the chocolate, if the temperature is still too high- place the bowl in a bowl of cool water, stir the chocolate.
To heat up to 88F to 90F, you can set it back on top of the double boiler/bain marie, with the stove temperature on low to medium-no more than a simmer. Stir well.
As soon as it reaches correct temperature, place it by the sheet pans.
Begin dipping candy into it with candy tongs, use a mini rubber spatula to remove excess chocolate and drop candy onto sheet pan with almonds.
Cover top of candy with almonds and roll the candy in the almonds.
Allow it to set for a few minutes at one end of the sheet pan before placing it on the third sheet pan.
When all of the candy is coated, cover the candy filled sheet pan with plastic wrap and place in the freezer for at least one hour.
Store candy in plastic bags. The candy will keep for 6 months in the freezer or 2 months in the refrigerator.
Here it is!