Looking for a way to get a good body buzz? Maybe you have trouble eating and need an appetite, or you're having issues with sleep? Well here is a fairly simple recipe to make some gummy candies that will help with those ailments.
Each of these gummy candies contains 38mg of BHO per milliliter of liquid gelatin, This recipe makes 236ml plus the addition of 25ml of emulsified BHO so 262ml total volume and my particular molds are 3ml each, therefore each one of my candies contains 114mg of activated, highly bio-available BHO.
Because of how it's measured based on the volume of liquid and NOT the number of candies made this should be a pretty accurate assessment of their potency, this also makes it easier for you to create your own dose depending on how big the molds are that you use.
Most of the stuff needed for this recipe are already in your kitchen, but for those of you who might be starting from scratch here is a list of everything needed to make these.
20ml and 60ml syringes
Stiff bristle cooking brush of some kind
A small non-stick pot
Candy thermometer, digital is best
Candy molds (Not pictured)
1 pkg Jello(85g) or Jolly Rancher Jello(79g)
10 drops LorAnn Oils concentrated flavorings
5 Tbsp Plain Gelatin powder
1 Tsp Soy Lecithin
1 Tbsp Coconut oil
2-3 Tsp Ascorbic and/or Citric acid for sour candies. You can mix and match them as you like or just use one or the other.
your oven to 250F, In a small Pyrex dish add 1 Tbsp (15ml) of coconut oil to 10g of BHO, cover securely with tinfoil and put it into the oven. Immediately drop the temperature to 230F, The initial burst of 250F is just to get the glass up to temp and get the oil warm.
Once in the oven it will begin to melt and blend together on it's own, there is no need to stir or disturb it at this point. Once everything is hot you will see a reaction of tiny bubbles, this is the decarbing process working it's magic, the reaction is CO2 and there should be lots of bubbles.
This short video shows you what the reaction looks like in full swing. All of this bubbling will stop when it's finished.
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Once the bubbling almost completely stops your oil is done and can be taken out of the oven. It's now ready to be ingested, or used in a recipe such as this one.
You should have 25ml of emulsified BHO at this point.
Before you begin, if you're using granulated lecithin, add 1 Tsp of lecithin to your 1/2c of water and let sit for about an hour, or until the lecithin is able to be dissolved completely. If you're using powdered lecithin just mix it into the 1/2c of water until it's blended.
GREASE THE MOLDS RIGHT NOW!
More than once I've forgotten to do so and it can be a real pain in the ass to do it while you're trying to move quick, the gummies will
stick if you forget this step.....and it isn't easy trying to pry them out when they're stuck.
In your non-stick pot mix together the Jello, gelatin, and sugar until they are throughly mixed together, if you're making sour gummies add the ascorbic/citric acid now as well. Once mixed add the cold water/lecithin mix and stir until there are no clumps, lumps or bumps. Cover the pot with a lid or towel and let sit for 5-10 mins. This is known as blooming and it allows the gelatin powders to absorb the water. The reason the water must be cold is to prevent the gelatin from activating and setting. Once gelatin hits 50C it will activate and then solidify once it cools.
After blooming your gelatin, start heating until the gelatin is throughly melted and liquid. Low and slow
is the key here, it's better to heat slowly than to heat fast and overshoot. keep your temps below 180F
. 160F - 170F works well.
Once the gelatin is hot you can add your emulsified BHO.
Start by measuring out 25ml in the 20ml syringe, two syringes are recommended but you can use one syringe by just measuring out a second shot of 5ml. If you used my recipe for decarbing you should already have 25ml of emulsified oil.
Squirt the 25ml of emulsified oil into the molten gelatin, and start adding glycerin as you stir. I start with 1Tsp and add as much as needed until everything is blended together. Once you start stirring the oil into the gelatin keep and eye on how well it's mixing, if it isn't homogenizing well enough just add some more glycerin and you should see it start to mix.
If you let it sit unstirred for a couple of minutes there shouldn't be any separation between the oil and gelatin. If you see emulsified oil starting float to the top or tiny globules floating around, add more glycerin and stir. I've used up to 3 Tsp so far in order to attain the proper mix.
Once this is all complete, add 10 drops of flavor extract and stir until mixed.
After everything is fully blended together and not separating it's time to fill the molds.
Filling the molds can be done any which way you choose to do so, but I try to minimize waste as much as possible so this is where it can get tricky. You may need to grow a third arm or possibly just get help from a friend.
Keep the pot on the burner and make absolutely sure the temp will not exceed 180F, you need to move quickly, but carefully. Start sucking up the gelatin into the 60ml syringe until it's full, then start squirting the gelatin into your molds.
When you get down to the last little bit in the pot you can use the spatula to scrap it up into a puddle, and with your newfound third arm (or friend if you're not that awesome) tilt the pot to keep the molten gelatin pooled while you suck up as much of it as possible into the syringe.
After your molds are full put them into the freezer for about 30mins until they stiffen up. Put your pot and any other utensils in the sick in hot water, let them soak and they will clean up with ease.
Nobody wants wet, sticky candies so we can go one step further and dry them. This doesn't make them hard, or crusty, it just simply removes excess moisture that would be conducive to mold growth.
toss a box of cornstarch into a large bowl or container with a secure lid, and dump the de-molded candies into it. Cover it and shake well to make sure the candies are all coated in cornstarch, then put the bowl into the fridge for about 2-3 hours.
After a number of hours has passed, removed the bowl and dump it's contents into a strainer to remove excess cornstarch..... you may want to catch the starch so you can reuse it later.
get another large bowl that you can set your strainer in and fill it with ice cold water. set your strainer in the bowl and gently agitate the candies to wash off the starch.
place the candies on a drying rack or parchment paper (DO NOT use towels or paper towels) and let them air dry until they are dry.
You now have perfectly clean, dried gummies that aren't stucky and are fridge stable for about 3 weeks or more, or stable in a baggie at room temp for roughly 2 weeks.
You can also add some of LorAnn's preservatives which I just picked up recently and haven't had a chance to use yet. but it should keep them stable much much longer.