candy error - can it be reclaimed ??

4

420forme

New member

• Feb 11, 2014

• #1

I have a failed attempt at making hard candy with bho. I know I didn't get it hot enough so it never got to the crack stage. Now I'm left with a big bowl of cinnamon flavored sugar/honey with 7-8 grams of good bho. Is there any way to extract my bho back out of the mixture?

 

Heusinomics

Active member

• Feb 11, 2014

• #2

Lol ^^^

With all due respect, sounds like you will be "eating it" eather way.

Sorry to laugh! Don't get too discouraged, there is always value in experance!

 

M

Mknasty32

New member

• Feb 11, 2014

• #3

lick the spoon

 

one.sixoneeight

Member

• Feb 11, 2014

• #4

How hot did you get it? If the material is soft you should be able to just add some hot water and reboil to the correct temp.

 

Babbabud

Bodhisattva of the Earth

ICMag Donor

Veteran

• Feb 11, 2014

• #5

i think its pretty important to have a "candy thermometer ". Temp is pretty critical when making hard candy i believe

 

I

Ickis

Active member

Veteran

• Feb 11, 2014

• #6

Use it in your coffee.

You could put it in boiling water with a stick of butter and then use the canna butter to make brownies.

 

4

420forme

New member

• Feb 12, 2014

• #7

I followed grey wolfs instructions, but no matter how I tried( double boiler, even straight on stove top) wouldn't get hot enough so I kinda gave up.
I ate a big spoon of it, got a decent buzz, but I think the massive sugar high kinda offset it. It will actually be great in hot tea.
Will it go bad? If I keep it in fridge?

 

Hash Man

Member

• Feb 12, 2014

• #8

It takes awhile(30 min) to get to hard crack. Try again and realize thetemp will get there in due time.

 

Obsidian

Active member

Veteran

• Feb 12, 2014

• #9

ice cream additive!

 

M

m314

Active member

ICMag Donor

Veteran

• Feb 12, 2014

• #10

I'm just guessing, but if it was me I'd put it in smallish jars to store in the freezer. Keep one jar thawed for adding to tea, coffee, milk, etc.

Hard candy is one of the few things I haven't tried yet. I should probably make a test batch before trying it with BHO.

 

Capt.Ahab

Feeding the ducks with a bun.

Veteran

• Feb 12, 2014

• #11

I would get a candy thermometer and reboil it. Bring it up to temp (305-310 F. or so) slowly and hold it there for a few minutes. Then test it with a cold spoon to see if it is ready before you take it off the heat. You may have too much moisture in your mix as it is so I wouldn't add too much if any water to it.
Maybe use some to mix with vodka or grain alcohol for a cinnahashcello drink?

 

710Chef

Member

• Feb 15, 2014

• #12

one.sixoneeight said:

How hot did you get it? If the material is soft you should be able to just add some hot water and reboil to the correct temp.

Click to expand...

Candy isn't an easy to fix thing in most cases you can't just add watery and reboil.

 

710Chef

Member

• Feb 15, 2014

• #13

Babbabud said:

i think its pretty important to have a "candy thermometer ". Temp is pretty critical when making hard candy i believe

Click to expand...

100% correct a candy thermometer is a must have. Infrared thermometer would be the best.

 

710Chef

Member

• Feb 15, 2014

• #14

If I was you I would make a few batchs of candy without bho so you can understand the process better. I like the additive ideas if it's soft you could still use it in something else edible cookies or ice cream or apple pie