Pain relief cannabis lotion bar

This lotion bar can be used for muscle pain, it works similar to Icy hot or Ben-gay.
Unlike either Icy hot or Ben-gay, there is no container-store it in a plastic bag.
It is small and usually will not melt unless kept in very warm conditions or in direct sunlight.

To use, simply rub on skin-either at the area of pain or on your hand and apply to where you have pain.
It will need to be massaged into the skin for a minute or two.
The warm/cool effect can be adjusted by simply adding more or less of the menthol crystals to the recipe.

Caution: Do not apply to the face or sensitive areas. Please clean hands after applying.

Ready?

Equipment:
-Bain marie/double-boiler: need at least 6+ cup saucepan for water and a bowl that will fit tightly into it without touching the 1" of water inside the saucepan.
-bowl capable of holding 6+ cups
-whisk
-spatula
-measuring cups and spoons
-spoon/ladle/pourer- to pour lotion into mold
-soap mold or any other mold- will not be able to use this mold for candy afterwards.
*To include cannabis oil(RSO) these will be needed:
-premeasured cannabis oil syringes
OR
-digital scale
-oral syringes









Ingredients:
-Coconut oil- 1/3 cup
-Shea, Cocoa or Mango Butter- 1/3 cup
-Beeswax- 1/3 cup + 1 t.
-Menthol Crystals- 2 T
-Peppermint oil- 20 drops
-Arnica oil- 1/2 t.
-Cannabis oil- 2 to 3 grams-depending on medication needs


*Additional Essential Oils: These do not have to be added and can be changed according to preference. Some are used to provide scent-like lemongrass.

-Eucalyptus- 20 drops
-Rosemary- 9 drops
-Clove- 9 drops
-Camphor- 9 drops
-Ginger- 9 drops
-Lemongrass- 9 drops

Set up equipment and ingredients. These items will go into the double boiler:
Coconut oil
Shea, Cocoa or Mango butter
Beeswax
Cannabis oil

All other ingredients can go into the other bowl now.

Put 1" of water into the saucepan, tightly fit the bowl for the double boiler top into the saucepan.
Place on stove and turn heat to medium. Place beeswax in first, then add both the coconut oil and the butter of your choice. Let this mixture melt completely, whisk a few times during this to help it go faster.

When all of these ingredients have melted add the cannabis oil and remove from heat, whisk to incorporate thoroughly.
Immediately add to the other bowl that contains the menthol crystals and essential oils.
Whisk to incorporate thoroughly.

Immediately begin to pour into the mold using the spoon, ladle or pourer.

This will set up fast. It may be necessary to warm it up slightly by placing it back over the water in the saucepan for a minute.
If you do so, don't place the saucepan onto heat.

I usually wrap these in wax paper and then place them into plastic bags before I store them in the freezer.
If you do not wish to freeze them, keep them out of direct sunlight and away from very warm conditions.

Sea Salt Caramels

Caramel is a wonderful candy by itself or used as a component of another candy.

Due to the small amount of butter in this recipe, medicating it requires:
-Extra strong cannabutter
OR
-Adding Cannabis oil(RSO), hash or kief
or do both.

*A thing to keep in mind if using hash or kief: hash is about half as potent as kief-

An average medication per serving can be 1/8 t. or 1/8 g of kief and 1/4 t. or 1/4 g hash--depending on medication needs or personal preference:

For the shape of the caramels, a variety of candy molds can be used, this can affect the number of pieces that are produced in each batch. Using a candy mold like this can produce 44 pieces.


If you do not use candy molds, a shallow square pan can be used and the candy can be hand cut.

*If you wish to hand cut the caramels prepare the pan by lining it with aluminum foil that extends over the sides of the pan and coat the bottom and sides with 1 T of vegetable oil.

Ready to make caramel?











Equipment:
4 qrt. heavy bottomed saucepan
measuring cups and spoons

rubber spatula
candy thermometer
butter knife to get the corn syrup and honey out of measuring cups easier
plastic wrap
candy molds, candy funnel and container to set candy funnel in upright and non stick cooking spray
OR
8"+ square shallow baking pan, aluminum foil, vegetable oil and a large chef knife

Ingredients:
heavy whipping cream- 1 1/3 cups
granulated sugar- 2 cups
corn syrup- 1/2 cup
honey- 1/3 cup
unsalted butter, softened, cut in pieces- 6 T
vanilla paste- 1 t.  or vanilla extract- 2 t.
sea salt- 2 t.

Gather all equipment and ingredients.
Set up candy molds and place candy funnel in container so it is upright
OR
Set up square baking pan and prepare it by lining with aluminum foil and coating bottom and sides with vegetable oil.


Place saucepan on stove on medium heat. Add heavy cream.
Bring to a boil.
Add corn syrup, honey and either Cannabis oil, hash or kief- stir to incorporate.
Add sugar.

Stir until mixture comes to a boil.
Use rubber spatula clean off sides of pan- to prevent sugar from crystallization.

Clip candy thermometer to inside of saucepan and increase heat to medium high.
Stir occasionally.
When temperature reaches 257 F, remove saucepan from heat.
Stir in butter first- it will take a few minutes to incorporate.
Add vanilla paste/vanilla extract and sea salt.

*If using square baking pan, pour caramel into it and allow it to sit at room temperature until cool, which can take 1 hour or longer. Use 1 T vegetable oil to coat a cutting board and the chef's knife. Then remove candy from pan by lifting out the aluminum foil and invert it onto cutting board, peel off the aluminum foil and cut caramel into 8- 1" strips, then cut each strip into 4 pieces.
Place in freezer if not using in a recipe or covering with chocolate at this time.
If covering with chocolate, melt and temper chocolate, dip caramels into chocolate and sprinkle top of each caramel with sea salt.

OR

*If using candy molds- pour 1/3 to 1/2 of caramel into candy funnel-depending on size of funnel- then pour caramel into molds. Cover candy molds with plastic wrap and let sit at room temperature for 1 hour. Place in freezer if not using in a recipe or covering with chocolate at this time.
If covering with chocolate, melt and temper chocolate, dip caramels into chocolate and sprinkle top of each caramel with sea salt.

Caramels will keep for 1 month without refrigeration, 2 months refrigerated or 6 months in a freezer.

English Toffee Recipe (similar to Almond Roca)

Let me start off with- This is a great recipe!
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.


    Equipment:
8+ cup tall sided saucepot

rubber spatula

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.


candy thermometer

non-stick cooking spray

food processor


Ingredients:
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

 and

Equipment:

8+ cup saucepan
3 sheet pans
rubber spatula
mini rubber spatula
candy tongs
food processor
candy thermometer
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
Process almonds
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
Add:
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
OR
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.

Set up 3 sheet pans with plastic wrap.

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!

.     

Cannabutter recipe- Updated and improved!

Here is the updated cannabutter recipe.
In previous posts I discussed different methods of making cannabutter, but I have found this is easier and you will know the butter's potency. Also- no smell!

Here goes!

Equipment:
                                      - a 2 quart saucepan
- a whisk or handheld blender
- a spoon
- a chef's knife
- a 48 oz round container with a lid


You will also need a digital scale and oral syringes, if you are measuring out the cannabis oil from a container versus using premeasured syringes of cannabis oil.




Ingredients:
2 pounds of unsalted butter
    28g of cannabis oil(RSO)


First off, clarify your butter.

Chop up the butter into 2oz or 1/4c pieces.
Place the butter in the saucepan and put this on the stove at either warm or low.

The main goal here is just to slowly melt the butter without any bubbling. Bubbling causes the milk solids to come up from the bottom and to mix back in.

If using a gas stove, simply place on a burner that has the pilot flame on.

This will take around 30 minutes, sometimes a little longer.


When it is done, the milk solids will be visible on the bottom of the saucepan and the milk fats will be a thin foam/skin on the top of the butter.

Skim off the milk fats off the top of the butter and discard them.

To take the butter off the butter solids, there are a few ways you can do this:

-slowly pour the butter into the plastic container until you have to use the spoon to collect the last of the butter

or

- use a ladle, large spoon or a large syringe like a meat injector without the tip- to collect the butter and place it into the plastic container



Once the butter is collected, while it is still warm- add all of the cannabis oil.

Incorporate it thoroughly using either a whisk or a hand held blender.
This is why I use a round 48 oz container-I need the room to mix it in without making a mess!

There may be up to 2 oz of butter lost after it has been clarified. However, clarified butter has a longer shelf life than unclarified butter and it has a higher smoke point.



Note: Cannabis oil percentages.
I use cannabis oil that is at least 50% THC, which means that per gram there is 500mg or more of THC.

Lollipop recipe- Updated and Improved!

Here is the updated lollipop recipe.

I used powdered jello as the flavoring and coloring in the older lollipop recipe shown on this blog.
However, I was not always happy with the finished candy, sometimes there were issues like these:

- a sandy/rough texture to the finished candy- this may be due to the longer stirring time to incorporate the jello and the fact that it is a powder.
- sometimes the candy would have cooled down so much after stirring, that I would be left with unusable candy - it had already set up in the candy funnel!


Done with the story- on to the recipe.
If you use the smaller lollipop mold, like the picture below, they will be closer to dum-dum sized lollipops and 1 batch will create around 60 halves.
I usually do two batches and just after pouring the second batch, attach the halves of the first batch onto the second batch while it is sitting in the molds, I just have to move fast before the second batch loses too much heat and sets up. Two different flavors can be used which is nice.

The equipment:

1. lollipop sticks




2. lollipop molds-these give the candy a place to set up on the sticks



              



3. candy funnel                                                                          

                                       4.candy  thermometer

5. a small, heavy bottomed saucepan or nonstick saucepan
                        
                            6. rubber spatula

7. measuring spoons-teaspoon and 1/2 teaspoon

8. non-stick cooking spray for the candy molds and candy funnel

9. a 48 oz or larger container with tall sides to set the candy funnel upright inside of it

The Ingredients:

3/4 c. granulated sugar
1/2 c. light corn syrup
1/4 c. unsalted butter- this is where you make the substitution:
you can use all cannabutter
a cannabutter/unsalted butter mix or
you can add cannabis oil directly and use all regular unsalted butter
1 1/2 t. flavor extract

              1/2 t. food coloring

                                  
Set up your equipment, spray your candy molds and candy funnel with the non stick spray, set up the lollipop sticks.
Have all of the ingredients measured out and ready to go, this goes fast.

Saucepan on the stove on low heat. Add butter.
When it melts add the corn syrup, let it liquefy, then add the sugar.
If you are adding cannabis oil directly- do this before adding the sugar.
Stir.
When sugar dissolves, turn the heat up to medium high. Attach candy thermometer to inside of saucepan.
May stir occasionally until it reaches a boil. Bring it to a boil, do not stir after this.

Continue cooking until the temperature registers 275 degrees F.
Immediately remove from heat. Allow to rest until bubbles stop forming.
Then- immediately add the flavor extract and the food coloring, stir to incorporate quickly.
Using rubber spatula, carefully pour candy into the candy funnel.
It is time to pour the candy onto the lollipop sticks in the molds.

It's crunch time! You've got to move fast- because by the time you are done pouring all of them, the candy will almost be completely set up.

After the first few times you will be able judge how the candy spreads out and make adjustments when you pour to create a better looking lollipop.

I store the lollipops separately in their own plastic bags. These will last about 3 months or they can be stored in the freezer for up to 6 months. They need to be kept in airtight bags and out of direct sunlight.

Bhang, is it a drink?

It is, but it is also the large green leaves, flowering shoots, top leaves and the flower of cannabis.

It can be served as a drink or as hash smoked in a carved, wooden pipe. It can be eaten in foods, usually sweets, but not always.

 

It is also a traditional drink in India, where it came from.

 

 During the Holi festival, it is served in both food and drink.

The Holi festival is the spring festival of India, that is held during either March or April, depending on the Hindu calendar.

                                                                      

 

                                                       

 

Bhang

 

2 cups water
4 cups warm milk
1/2 to 1 teaspoon rosewater
1oz bud
3/4 to 1 cup sugar
2 tablespoons blanched, chopped almonds    
                                            1/8 teaspoongaram masala
                                            1/4 teaspoon ginger powder

Bring the water to a boil in a clean teapot.

Remove any stems or seeds from the cannabis, add to the teapot, and cover. Let simmer for approximately 7 minutes.

Strain the water and cannabis through cheesecloth and squeeze the wet cannabis to extract as much water as possible. Save this water.

Place the cannabis in a mortar and add 2 tablespoons warm milk. Slowly but firmly grind the milk and cannabis together.

Put the cannabis through cheesecloth and squeeze out as much milk as you can. Save this milk.

Repeat this process until you have used 1/2 cup (8 tablespoons) of milk. It takes about 4 or 5 times.(Save this milk. The cannabis should look pulpy at this point.) Put the cannabis back into the mortar.

Add the chopped almonds and enough warm milk to completely cover the chopped almonds and cannabis.

Grind the mixture in a mortar until a fine paste is formed.

Put this through cheesecloth and squeeze out as much milk as you can. Save this milk also. (Repeat until dry.)

Throw out the dry mass. Combine all the liquids that have been saved (the water and the milk).

Add garam masala, ginger powder, sugar, rosewater, and remaining milk. Stir.

Chill, serve, and enjoy.

                                                                     

                                                

 An alternative to this is, Hot Buttered Bhang, which is a drink as well.

                                     Hot Buttered Bhang

2 oz of butter or ghee

1/3 to 1/2 oz. Marijuana Leaves

8 oz Vodka

1-2 pinches Cardamom seed

                                honey
 

In a pan, melt the butter or ghee.

Break up the marijuana leaves into the pan.

Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems.

 

Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously.

Add a pinch or two or powdered cardamom seed while boiling.

Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out.

Throw away the mush, or reboil to try and get more juices out.

Pour the liquid into two 4 ounce wine glasses.

                                           This Recipe serves two people.

 

Add honey to taste.

 

Lollipop recipe

UPDATE-
I am making revisions to this recipe. While this recipe is good, I have found a way to improve it.
I will post the complete recipe with revisions soon.
The main change is: the jello- there is a different way to add the flavor and color.
Use food coloring and flavoring oils. Doing this can reduce the graininess that can sometimes happen when you use jello, plus these are easier to stir in.
You will need to wait until the syrup solution stops bubbling after you remove it from heat. This is to ensure that none of your flavoring oil evaporates off.
There is also another way using water instead of butter- I will include this in the recipe revision.

Please contact me below in the comments section
or on my facebook:  www.facebook.com/cannalandllc
or my website: www.cannaland.wix.com/cannaland

Thank you for checking out my blog!

When I want to make lollipops this is the recipe I use. It is also what made me realize cooking with cannabis is not difficult, in fact it is rather easy if you pay attention to your temperatures-more on that later in a separate blog. This recipe will make between 14 to 16 lollipops on average.

The equipment:
1. lollipop sticks or anything else you want to use- I used toothpicks the first time since I didn't have any lollipop sticks

2. large baking sheets or if you have them, candy molds specifically for lollipops-these give the candy a place to set up on the sticks

lollipop mold

3. a small, heavy bottomed saucepan, and if you have it, use one with a pouring spout. It makes life easier.





saucepan with pouring spouts

copper-best for candymaking

                                         

                   

4. nonstick cooking spray for the baking sheets or candy molds, if you don't have this use butter and dust with confectioner's sugar.


5. candy thermometer
                                                        
6. a metal tablespoon measuring spoon, for portioning out the candy for each lollipop. It has to be metal because of the temperature of the candy. If you are using a saucepan with a pouring spout, you won't need it, but you'll need a steady hand and a good eye.








7. whisk or metal spoon



The ingredients:

They can look like this with practice 

3/4 c. granulated sugar
1/2 c. light corn syrup
1/4 c. butter
1 (3 oz) box of gelatin dessert mix

The butter is where I do the substitution- for heavier dosage you can completely replace the butter with cannabutter, depending on the strength of your cannabutter. I use very potent cannabutter and substitute all of the butter for cannabutter, so far I haven't had any complaints.

Set up your equipment, prep your baking sheets or candy molds, set up the lollipop sticks with 10 per baking sheet and spaced evenly about 2 inches apart.
Have all of the ingredients measured out and ready to go, this goes fast.

Saucepan on the stove on medium heat. Add butter.
When it melts add the corn syrup and turn the heat down to low.
Add sugar. Stir.
When sugar dissolves, turn the heat up to medium high. Bring it to a boil, stirring frequently. Continue cooking until the temperature registers 275 degrees F.
Immediately add the gelatin and stir it in well.
Take the saucepan off of the heat. It is time to pour the candy on the lollipop sticks or in the molds.
Use the metal tablespoon or pour from the pouring spout on the saucepan into the molds or on the last 3/4 of an inch of one end of each lollipop stick.

You have to go fast, because by the time you are done pouring all of them, the candy will almost be completely set up.

After the first few times you will be able judge how the candy spreads out and make adjustments when you pour to create a better looking lollipop.

I store these in plastic ziplock bags, by flavor, with confectioner's sugar in the bag so they don't stick together. You can also wrap each separately in plastic wrap or store in another type of airtight container.