[BadKittySmiles]

Welcome to BadKat's CannaPharm. Featuring **Photo Tutorials** for: concenrated hash capsules,

"UV Reactive Glowing Hash Candy", and "Chocolate Covered Peanut Butter Canna 'Bombs'".

More soon to come...

I've shared this on other forums, and thought a few members here may find it useful




I'm BadKittySmiles, a seasoned grower, and practiced canna chemist,
chef, what have you.
I've been traveling the world for decades studying cannabis, its
growth, breeding, harvesting, processing, I've visited and lived
long term in several continents, established over a dozen small
(multi-room) grows, and I have participated and contributed to
various large organizations, warehouses and labs around the world.


I’ve been working on a few photo-tutorial recipes that I know you
folks can easily make in your own homes, without the need for any
excessive or extravagant tools or materials. This will be something
of a journal, documenting various methods and recipes. I won't
talk too big or scare new or inexperienced folks away, I want to
encourage asking questions, no question is too simple, or in any
way stupid... as far as questions go, I only ask that you stay
somewhat on topic if posting in the thread, and off-topic PM's are
absolutely welcome if you're patient waiting for a reply lol. If
you've tried 'google' and the search feature here, and still need
further explanation, I'm not going to look down on you or make you
feel silly for asking

We’re focusing on a few of my favorite recipes, to start with,
we're working on Canna Capsules.

I may only get through one recipe today, so I’ll be reserving the
immediate additional few posts right away for the following
recipes... the photo portion I’ve been working on since last
summer The writing portion, I’ve dragged my heels on until this
very moment

Don’t worry.. this will probably be my longest and most intensive
post for information purposes, much of it shouldn’t need repeating
for the following recipes.




For people with varying resources and facilities, I've completed
-four- 4 full variations on making hash capsules. We'll be starting
with the optimal variations, and we'll work our way down to the
poor (or ‘ill-prepared’) mans caps.

Our aim here is to transform roughly 5.5 grams of quality hash
into 15 concentrated canna capsules, for a very intense and
narcotic effect (which takes into consideration my daily smoking
& edible-eating personal dose... yours should start at only .15g
per cap, otherwise you may not enjoy the very (too)intense
effects, and you could wind up spending the day, bent over a bin
or a toilet).

-------



What you'll need:

- Minimum 5.0 grams sifted hash, or fine kief. We’re using hash collected from the strain

“Devastating Train Wreck”.

- Coconut Oil, 2.5 tsp- organic and mechanically extracted are good, naturally

heat-deodorized is ok. I recommend the brands 'Now', and 'Garden of Life'.

(Remember, if a single dose turns out much too strong for you, you can dilute it
further with extra coconut oil until you achieve the desired effect. There is no rush
so feel free to fill one capsule, try it before filling the rest, and see if changes are
needed. These start out strong. Some of you will require less product per-cap.)

- Pipette to fill your caps easily by hand, or of course a fancy cap-filling machine or tray.

- Empty Gelatin Capsules Can't be veg/V-caps unless you intend on using them immediately

- Optional oils, which as a patient with digestive-absorptive difficulties, I use for enhanced

mobility and absorption of cannabinoids.. a mix of heavier to lighter oils will create an

optimal and varied 'vehicle' for cannabinoids, cbd etc., however this is the perfectionist in

me, and a single, quality coconut oil source will do just fine for most folks. I use:

- Avocado - Almond - and -Castor- oils, in addition to the coconut, at an
unmeasured rate of just a few drops each, per 2 teaspoons of coconut oil.

Just be sure they are food grade.

If you are uncertain, contact the supplier or manufacturer, or discontinue use.


- Soy Lecithin: this is where the first two recipes differ.


I made two near-exact batches to show the results side by side, one with lecithin, one

without. It's cheap, easy to find, and it absolutely enhances the effects and absorption

of cannabinoids. Further explanation below.

- Ceramic oven-safe dish

- Foil

- Empty Pill Bottles

- Desiccant sachet

- size 00 GELATIN capsules.. they must be gelatin, if you use vegetarian,

they'll disintegrate before you can use them.

But if you must use V caps, you'll have to take them almost immediately, and I'd

recommend making your hash concentrate in advance, freezing it, and defrosting what

you need, as you need it, just enough to fill a days supply of caps.

You can use larger capsules, and fill them with different ratios, but only if you can handle

swallowing pills that large; many folks have difficulties with even the 00's, although they're

your average health-food sized cap.

--------
Preface.
Coconut oil is a solid at temperatures below around 76-78 degrees, making it perfect for

canna capsules. When blended properly, the cannabinoids are mixed evenly through the

oil and become unable to 'eat' through the gel cap, and due to the solidity of the oil they

can be stored safely for up to several weeks at room temp. I prefer freezing mine as it

not only greatly extends their shelf life, but there are many studies and recipes that

suggest a freezing action, as a step of the process, as it enhances the molecular

break-down of the cannabinoids making them more readily available to your body.


Soy Lecithin. It's used in food processing to make less sugar appear 'sweeter', less

chocolate more 'chocolatey', and in pharmaceuticals to enhance the effectiveness of

medications, it homogenizes and safely coats, then breaks down substances, into more

fine, smaller particulates, promoting vastly improved systemic bioavailability within your

body.

The difference is so great, that you can visually see the altered consistency between

oils/pills where lecithin was used, and when it was not. 'Liposomal' lecithin encapsulation,

simply put, breaks the glands down faster, making the heating process more efficient,

reducing the risk of damaging the material from possible over-processing. I recommend

using soy lecithin in all canna and hash oil recipes.

The glands, already being decarbed (preferably), are then broken down further, and are

delivered in a vehicle of lecithin oil, creating an intensely narcotic impact upon use.

Lecithin increases the availability of everything from sugars to vitamin C, to prescription

pain meds, and the increase in availability on contact is said to be between %15 and %75

depending on the substance, vitamin, or chemical. Meaning, the correct addition of lecithin

to for instance, vitamin C, reduces the quantity of ascorbic acid you need to consume in

order to achieve the same effect, by more than 50%. You can see how this applies to the

use of digestive-resistant canna in edibles.

While I can't give you an exact figure for increased availability for cannabinoids, knowing

it does vary for the home-user kitchen to kitchen, I can guarantee you that personally I

both see, and feel a difference when lecithin is utilized.

And when you can buy such large packets of it for just two or three dollars, whatever the

increase is, it's well worth it. If you'd like to get fancy, and possibly enhance the process

further, you can additionally use ultrasonic jewelry cleansers to mimic the lab-like process

of liposomal encapsulation, and utilize a briefer period of heating.

---------



Ok! To start with you're going to want to weigh out at least 5.0 grams, of finely sifted hash

or kief. I usually use around 5.5-5.7 grams, for roughly 15 capsules, give or take a cap.

Find your oven safe ceramic dish, mine is used heavily and often so you'll notice

throughout my tutorials that I don't bother cleaning it.. why remove those glands after all,

when I can reduce their loss by leaving the same amount behind with each use I just

pop it in the fridge when I'm done with it, knowing I'll be using it again in a few days or a

week.

Preheat oven, to 210 f.

Sprinkle your hash evenly over the dish, and double seal WELL, with aluminum foil. Set

a timer for 20 minutes, place the sealed dish on a baking sheet, in the oven, during

pre-heat.. it isn't entirely necessary, but heating slowly reduces the risk of shattering your

dish, and losing your precious material.

The same applies to the end of the heating, turn off the oven, open it briefly, then close

it and allow it to cool slowly within the oven for 10 minutes.

Total decarb time, 30 minutes (20 of which, the oven is ‘on’).

-----

Decarbing is a touchy issue for many folks, some know they need it but don't know the

methods and practices that cause decarbing, some aren't aware of it at all, others think

it's unnecessary and 'know' they get some amount of effect from eating bud on its own,

here's why: some herb, if it's old, commercial, over-dry, whatever the reason, for a variety

of reasons, some herb is already partially, or even full decarbed. The process begins

happening, very gradually, the moment you cut a plant down and begin depriving it of

water. The older the bud is, and the drier it gets, the more carbon dioxide and water vapor

is released, and the closer it is to removing the carboxyl group. It's something that is

almost never discussed publicly, but is frequently known in professional kitchens.


The fresher the herb, or the more moist the storage conditions, the more necessary and

extensive the decarbing process needs to be. Loose hash, separated from plant matter,

in general needs a bit less decarbing. With herb, depending on the age, I decarb for a full

20 minutes after the preheat, rather than including that warm up in my 20 minute time

frame.

A food dehydrator works just as well, if not better than heat at decarbing, it reduces the

risk of damaging your product with excessive heat. It's hard to tell when your decarb is

completed when using heat, usually gently browned herb is a good sign but it often

means you've taken it a hair too far, and some material in the middle may not be

completely decarbed.

-----

Once cooled, remove your dish.

Now, preheat your oven to 250 f, while you complete the following steps. Don’t worry, it is

too hot, but you’ll be reducing the heat once you’re ready to use it.

In every step of the way, in order to prevent the loss of potency via vapor escape, you

MUST wait for your sealed container to fully cool, prior to opening.

Unwrap your foil covered dish. Your hash should now have gone from a very pale sandy

amber, to a light but somewhat golden brown.



Mix ¼ teaspoon Lecithin to the hash, and blend well.





You’re ready to add your coconut oil, but you’ll need to melt it first. Be careful doing so as

some containers have foil seals restricting microwave use, I find the safest ways of

melting your oil are just sitting it in front of a heater, or placing the entire (glass)

container in your oven, without its lid, at its lowest setting for a few moments.




----

Besides that it’s good for you, coconut oil is a solid at room temperature, making it an

ideal tool for hash encapsulation. If you use a liquid oil, it’s not just the oil that eats away

at the capsule in a matter of days or weeks, it’s the concentrated hash and cannabinoids,

that can eat away at the pill in a matter of hours =-O You can try to freeze them, but

often it isn’t done quick enough and you end up with ‘sloppy’ capsules. A recipe for

“Sloppy Caps” will follow : )

---

Mix your oily hash well, and then seal it up tightly with two layers of aluminum foil. Just to

reiterate: Wrapping in foil, during all heating stages, prevents possible vaporization of

your valuable potency.



Now place your covered dish on a baking sheet, and into the oven. Immediately reduce

the heat down to 220 f, and set the timer for 40 minutes. The initial burst of heat is

primarily to quickly heat the dish itself, by the time the oil itself begins warming up the

temperature should have fallen sufficiently.

After 40 minutes, shut off your oven, open it momentarily, then close it allowing your oil

to slowly cool. I do this to gently increase processing time, and as a preventative safety

measure against the dish breaking from the temperature change, spoiling the product.

Once completely cooled, or only warm to the touch (about a half hour) you can remove

the foil, and stir in an additional 1/8 of a teaspoon of lecithin.



If you are particularly meticulous about everything you do, like I am (lol), or if you would

like to use the capsules as soon as you have finished making them, this is when I

recommend taking the extra step of freezing your material, to aid in the ‘breaking up’ of

the structure of your cannabinoids, which can increase their systemic bioavailability. Place

your sealed container in the freezer for 8 hours. I like freezing between periods of heat

because it results in a smoother liquid. Otherwise, you can simply freeze them once

capped.

Moving on : ) After you’ve mixed in your lecithin (or after you’ve removed your dish from

the freezer, and have given it ample time to reach room-temp) you will re-wrap it tightly in

foil, pre-heat your oven to 220 f, and place it inside during the pre-heat (particularly if

you’ve had it frozen, and only recently thawed), and set your timer for 40 minutes.

These are your materials for the next stage, minus the various pure oils:





After allowing it to cool as described earlier, you should have something like this, a dank,

thick, viscous black-brown oil. It is exactly how a potent canna oil should look at its peak

potency, any less or lighter, indicates it could have endured more processing to reach its

potential.

I make both meticulous, and lazy-mans edibles, and there is a hugely profound

difference between the two, their effects, and the quantity of material required, for the

desired effect.

Take your cap in your hand, wrapped in a paper towel.

I do this because, my fingers are a bit warm, and when you add even gentle heat to a

capsule, just as you are attempting to seal it, the pressure fights with you and tries to

‘pop’ the cap off the end of your capsule resulting in a less-than-snug seal. Holding it in a

folded bit of paper towel, insulates it just enough to prevent this.

Now with your other hand, stir the oil gently with your pipette, as you first pinch, then allow

it to fill. Conveniently I have pipettes that measure in ml’s, each 00 cap holds just under

1ml. One tablespoon of material, will fill roughly 15 caps.




If you’ve ever made caps both with, and without lecithin, besides the end-effect this is

where you’ll notice that it really helps, as far as the processing goes. The lecithin acts as a

homogenizer, it blends the hash and oil more consistently, meaning you’re not left to

navigate a thin surface oil containing some cannabinoids, and a thick hashy sludge at the

base, containing others. You end up with more consistent content per cap, more reliably

with lecithin.


Carefully seal up the other end, and viola, you’ve made your first hash cap!




And the finishing shots… a nice bottle of premium medicine, and a few comparisons

between caps made with and without lecithin.






It’s immediately noticeable that the non-lecithin pills maintained a lighter color during the

same (if not more) processing, in spite of the addition of a ‘lighter colored’ substance (the

lecithin), you can also visually see that the particulates contained within the oil of the

lighter non-lecithin caps, look slightly larger and less broken down, than those of the

darker lecithin caps.

And that’s it for now, hope you’ve enjoyed glancing over this, or scouring over it if you plan on

making them yourself one day.



Good luck, and happy medicating!

[BadKittySmiles]

‘Chocolate Covered Peanut Butter Canna ‘BOMBS’”



These are a tradition in my house around the holidays, I make
them only once or twice a year. Not because they aren’t GREAT,
they are, but because this is a recipe that I can jam an enormous
amount of cannabinoids into… when made this way, they are more
for fun, and not medicinal purposes, unless you are in a situation
coming out of an accident or a surgery, and you’re facing greater
initial pain. Otherwise, you’ll need to be sure you can afford to
keep up with the intake you’d need.

If you eat these very often, your tolerance sky-rockets and it will
reduce the overall effectiveness of your medicine, unless you
continue to medicate using those large quantities... as it is, people
sometimes complain that it’s not worth smoking for at least a week
after they leave our holiday gatherings, lol.

With that in mind I’ll be sharing two recipes, if using these for
regular meds you should follow the first; there is a suggested
ingredients list, that will provide a strong experience for the
average patient or regular smoker, along with the ingredients I
actually use… they are so strong, that I STILL have a few left
rolling around the freezer, and edibles don’t usually last long in my
home. Besides just a few infused drinks, it’s the one, single-dose
edible that I feel I need to ‘plan’ for.

You can also feel free to adjust the dose to the level you require…
but if any edible was designed for an ‘over-dose’ of canna, this is
it.

Like the high grade canna caps, if I’m aware someone doesn’t
usually require a large dose I’m not going to share an edible of this
potency with them, I’ve seen too many people bent over a toilet
or trash bin from edibles, it’s not healthy, and it’s just not any fun.

I make edibles this strong only a few times a year, usually when
having small gatherings and entertaining special company from
abroad. We’ll have canna candy out, some infused beverages, hot
and cold, several styles of cookies and cakes. Often times an
infused main course or two. Or some years I make a special ‘sweet
& sour’ sauce, and we just order chinese.


------------------------




Tools:
- Medium sized pot
- Small ceramic dish
- Aluminum Foil
- Oven bag (the kind used for cooking)
- Baking sheet
- Candy thermometer
- Wax paper
- Cheesecloth, optional (needed for larger quantities of herb)
- *Double boiler
(*if using a microwave chocolate, add the
additional canna oil in the peanut butter and
increase powder sugar accordingly, and the
double boiler pot/s are no longer required,
unless making herb oil rather than hash oil.)

What you will need: - What I used…..:

- 4+ grams of hash - - 7 grams of hash
or
- 10 to 14g shake/herb - - 98 +/- grams of herb (post-sifted for hash)

If extracted properly, these edibles - Do I go overboard, or what?
hardly taste ‘altered’ in any way. - (These taste like canna heaven)





You will also need:

Peanut butter balls:

- 2/3 cup peanut butter
- 2 – 2 ½ cups confectioners sugar
- ½ tsp vanilla extract
- 1/2 + cup butter and/or coconut oil –
you can get away with a bit less oil by using hash, this way, you
won’t dilute the peanut butter flavor quite so much with oil and
sugar.


Chocolate coating:

- Any hard, dark bakers melting chocolate or chips, roughly ¾ - 1 cup.
- 2/3 tsp coconut hash oil (works better than the butter alternative, but use no other oil)
- Paraffin/baking wax

Optional, recommended

- lecithin

Optional (for “fuse”)

- thick cotton cooking string, or white yarn
- paraffin wax
- ceramic dish, or a small home-made ‘foil bowl’



Cut 20 x 2 ½” sections, of thick white string or yarn (you may
need spares). Tie a small knot at one end of each string.

Heat your oven to 200 and melt a small portion of paraffin wax in a
small ceramic dish, takes only 2 – 3 minutes... it can be very
carefully microwaved, or heated slowly on the stove-top, but it’s
MUCH, much safer and more controlled in the oven, and at a set
temp.

Carefully remove the paraffin from the oven with a potholder, it will
be very warm, so set it on a safe surface. Begin dipping the
strings, tied end first, into the paraffin, coating the yarn well. If
heated in the oven at 200, it should be cool enough to grab by the
opposite end once dipped, to flip and coat the entire string. Be
quick, or you’ll be reheating your paraffin a few times! The wax
helps keep the ball formed around the string, and it also prevents
stray strands of string fiber from being eaten by you, or your
patients or guests.

------

Creating a potent oil:

Decarb your hash, by following the guide in the “Canna Caps”
recipe. Decarb your herb by following the same instructions, but
lay it flat and evenly on a baking sheet, inside the oven bag with
as much air as possible, then fold the opening underneath, sealing
it.

If decarbing both at once, carefully remove the hash 15-20
minutes into the process and cover with a thick dry towel, to slow
down the cooling process (reducing the risk of your dish
shattering), and allow an additional 10 minutes for the herb. This is
how it should look before decarbing:










And this is how it should look, once decarbed…. remember, keep all
containers sealed well the entire time they are being heater and
allow all materials to fully cool, BEFORE opening them, otherwise
you can allow some of your precious material to escape via
vaporization:



Now you are ready to add your oils, and lecithin.

I like to use a combination of oils, both for flavor, and to create a
varied oil ‘vehicle’ for cannabinoid bonding and availability, some
thinner and some thicker. In the end, you want it to be a solid at
room temp, so your canna balls aren’t too soft, and the chocolate
keeps its shape and thickness. The additional liquid oils I've used in
addition to the solids, had previously been infused with herb.

Ideally, you should be using butter and/or coconut oil, about 1.5
Tbsp worth for your hash. If this is your primary or only canna oil
source, you’ll be adding an additional 2 x Tbsp of softened butter
to the peanut butter filling, later on.




And your double boiler, with your melted oils and lecithin over a
low heat.

(I am using slightly more oil, knowing that with this much herb, a
small but noticeable quantity of oil will be left behind):



After adding the powdered herb:



Cover tight with foil, using the foil to seal the thermometer in
place, keep between 180-200 f, turning off the heat periodically as
it rises. This is what it looks like after about ten or so hours:



Allow to cool somewhat, so it’s only warm to the touch, and set
up your cheesecloth.

Now, you can begin straining.

When using this much green for such a small amount of oil, I know
there will be some potent material left within the herb that is
worth keeping, so I save and freeze the green for a future run,
and use only the oil.

But knowing you’ll be using a smaller amount, and if it was initially
ground finely enough, you can choose to add it all directly to the
peanut butter.




Now with one (or both) of these oils, you’re finally ready to make
the peanut butter balls!





On to the peanut butter balls:



In a mixing bowl, you’ll be blending your peanut butter, vanilla, and
all your canna oil except for roughly 2/3 tsp which will go in the
chocolate (only if made with butter and/or coconut oil, otherwise,
use it all in the peanut butter) first. If only using hash oil,
remember to add a few Tbsp of additional butter at this point.





Once that is done you should have an oily peanut butter goo, and
you’re ready to begin mixing in your powdered sugar, until it
reaches a consistency that will hold shape, and not crumble.


You’re now ready to make the peanut butter centers, using the ‘fuse’:

Cover the base of a cookie sheet or baking pan with foil or wax paper.

Take enough peanut butter filling, so that when rolled, it should
create roughly a 1.25 - 1.50” diameter ball.

Once it’s balled up, insert the ‘fuse’ about half-way through the
ball, KNOT-END FIRST, then gently squeeze and reform, the ball
making sure that it’s stable. If you’d like, you can place them down
gently but firmly on the foil or wax paper, just enough to create a
‘flat’ on the very base, to keep them from rolling around.

Having the fuse-knot in the center holds it in very snug, and
prevents the fuse from slipping around and falling out, or crumbling
the peanut butter, and you can carefully bend the fuse so it looks
decorative, or more ‘cartoon-ish’.

Pop the tray into the freezer, for no longer than 20 minutes (while
you complete the following).




Chocolate coating:

This can be as simple or tedious as you like. If you’re not adept in
the kitchen or familiar with tempering chocolate I recommend using
all your hash/canna oil in the peanut butter ball portion, disregard
the double boiler, and using one of the newer, more simple
microwavable melting chocolates, which are designed for easy
consistent use.

Otherwise, you may be frustrated when the consistency fails and
it’s more of a lumpy sauce, than a coating.



What I do, using a double boiler pot, is grab a handful of
semi-sweet, dark, and milk chocolate baking chips, concentrating
on the dark and semi-sweet, and slowly melt them over the lowest
heat possible using a double boiler.

Once the chocolate is melted, I add my hash oil, blend, and then I
begin shaving small amounts of paraffin into the chocolate. I’ll
blend again, then drop a little on wax paper. Once it stays nice
and solid, it’s ready. Remove from heat.

If you choose to make your own chocolate coat, but without
adding additional canna oil, there is no need for the paraffin: just
temper as usual, and they will be much shinier this way. Remember
the smaller and taller the pot, the easier it will be to use as a
coat.

Remove your peanut butter balls from the freezer (or the
refrigerator, if you waited longer than 20 minutes) and grab them
one at a time, by the fuse.

Quickly dunk each ball in the cooling chocolate, and place on your
wax paper.. a new sheet can be used, or you can carefully return
each ball to the last.

The cold temperature of the peanut butter ball will rapidly solidify
the cooling chocolate, this is why it’s best to work fast and use
the freezer rather than the fridge for the balls, the outer edge
becomes colder than it can in the fridge, without allowing the
center to become frozen (which can cause crumbling/cracking in
the center around the fuse, when dunked into the warm
chocolate).

After dunking each ball, take a spoon and using the excess
chocolate, place a small drop on the end of each fuse… now
they’re lit



Pop them in the freezer, and you’re done! You now have 18 – 20
of the most potent desert-edibles you can find... with folks
eagerly awaiting a sample, you can see that three BOMBs had
already gone 'MIA', before I even had a chance to finish dipping
the full batch

If you're not using them right away, I recommend letting them sit
for a few hours, as they are on the pan, while freezing.

Then, like any stored edible, you can remove them and place them
inside an oven bag within a tupperware container, or even a
small safe, properly installed in your freezer… this is what I
recommend to any parents, who need to keep meds out of
the hands of curious minors.

Storing them first in oven bags, helps to prevent freezer burn and
outside odors or flavors from seeping in, retaining their flavor, so
they don’t become spoiled by the environment outside the bag.




Enjoy



Tip: Any excess, hashy chocolate that you may have left over
from the dunking, can be poured to harden into a chocolate mold,
or a small tray lined with wax paper, making a great edible all on
its own.

Tip: How do you make quick and easy hash chocolates? Just follow
that portion of the recipe.

[BadKittySmiles]

‘UV Reactive ***GLOWING*** Canna Candy’





Glowing Hash Candies:

These you can make very easily, following any hard candy recipe.
By adding oil, you’re turning a hard candy into something like a
‘caramel’, and with a little vanilla, or some fruit flavorings (I
recommend passion fruit or papaya) these things taste a little
overwhelmingly canna, but AMAZING.

They are one of my very favorite treats, I’m not sure if it’s the
years of exposure or what, but hash just tastes soooo good this
way: pure hash oil, mixed with pure sugar, lightly flavored or not =
heaven.

How much hash you decide to use, really depends how strong
you’d like them.

I recommend making the first batch you try WEAK, that way you
don’t wind up regretting the temptation you have to eat a bunch
right away The first batch can be a snack, the next can be
meds.

They really taste that good, and the taste is only better when
they aren’t made to glow.. the quinine in the tonic water, causes
the glowing reaction under a black light, but it’s definitely a little
bitter and of course it isn’t necessary at all unless you want your
candy to glow, it's more of a festive party ‘gimmick’.

I’ve always considered these my ‘secret recipe’... I had actually
decided against sharing it to begin with! Luckily, by the time I was
preparing the mixtures to pour out and harden I was feeling a little
more generous.

And besides, glowing tonic water isn’t exactly a HUGE secret, anyway

------------------------------------------------





You will need:

- 4.0g hash

- 3 tsp coconut oil or butter

- ¾ cup sugar

- ½ cup tonic water (to glow), or, regular water (more sweet)

- flavoring if desired

- a pinch of salt; not needed if using tonic water

- candy thermometer

- a small metal pot

- a baking sheet covered in greased foil, or wax paper



Makes: 20-24 x 5 – 7.5 gram candies. The circular licorice candies
are 7.5 grams each, and the square and rectangle holiday candies
weigh roughly 5 and 6 grams respectively.


Decarb then prepare the hash and coconut oil, or butter, as
described in the first Canna Capsule recipe above.

You can definitely choose to use bud oil, and you can get away
with using as many as 6 – 8 tsp of oil in that little sugar, before
the consistency of the candy is too altered.

When you’re in the final stages of preparing your oil/butter and
you’re ready to freeze it, you can begin the candy.

Start by mixing the tonic water, and sugar, in a pot over a medium
heat until the sugar has fully dissolved. Once that has happened,
bring to a boil. Continue boiling for 3 or 4 minutes, then insert your
candy thermometer and if it’s a style which you can clasp to the
side of the pot to keep it in place, do so. Once the temperature
has reached 300 degrees, immediately remove from heat and set
aside, leaving the thermometer in place.

Remove your hash oil from the freezer.

When the temperature of the clear liquid sugar is down to about
250, it is safe to add your not-quite-frozen, solidified oil, without
risking a boil up. This will also rapidly reduce the temperature of
the candy, making it safer for the cannabinoids. This is also the
time you would add any flavoring, at a rate according to the
flavor/manufacturers suggestion. The only coloring comes from the
hash, otherwise these candies would be almost crystal clear.



Now, you have a few options.

There are inexpensive candy molds you can buy, you can simply
pour it over some wax paper or greased foil, or finally, you can
wait for it to cool somewhat, so it’s almost (but not quite) too hot
to touch, keep it over a few low heat frequently cycling from on,
to off, and form fast shapes by hand, as it turns rock solid.

I’ve done all three, each works just as well as the other.. depends
what mood I’m in by the time I have the candy ready If
measuring a consistent dose in each piece of candy is crucial, use
a candy mold.. the medium and large jewels are fun, and work
well.

For the tutorial I made two separate batches; one is a triple
strength pure hash “Glass Candy” using only the hash as flavor,
and the last batch I split into two portions, so each portion could
be flavored.

3 x strength glass hash candy:



And a few moments later…





It glows so well, that the black light can be behind a couch or on
the fridge, and the candy itself actually lights up the foil. And a
foil-wrapped bowl can make a good serving dish.

This is the candy under normal lighting, and it looks, well...
basically, normal.









And that’s it! Wrap in wax paper, or dust lightly with powdered
sugar and bag it up for storage. It lasts for months if sealed well,
years in the freezer.

I’ll finish this up with some glowing ‘eye candy’… pun, intended









And wrapped.

I hope you enjoy these at least half as much as I do Have fun!







Tip: If all the candies are the same size, you can calculate how
much hash is in each, by just dividing your hash by the number of
candies you have.

But to calculate how much hash is in each candy, when you have
multiple different but consistent sizes, you simply weigh your
candy, then take the grams of hash you used, divided by the total
grams of candy you have. You’ll get a funny looking number. Then
you multiply that number, by the weight of the individual candies.

For instance, lets say I used 4 grams of hash, in 121 total grams
of candy.

I had :
8 x 5.0g (squares) = 40g,
6 x 6.0g (rectangles) = 36g,
and
6 x 7.5g (circles) = 45g.

4 / 121 = 0.03305….. that is the weight of hash, per candy-gram.

You can do it by the group, or very easily by multiplying the funny
number (0.03305) by the weight of an individual piece of candy.
This way, even if all the candies are sized randomly, you’ll know the
level contained in each candy if you have a scale and know the
total weight of that one piece.

[BadKittySmiles]

"'Fair Dinkum', Hashy Aussie 'Meat Pie'", w/ Bacon and Cheese





-Aussie Meat Pie-


I lived in Australia for a few years and travel there frequently,
entirely for the growing community..

And the weather.

And the beaches.

And the animals.

And the food, while fairly 'traditional' fare... is AMAZING. Anything
you make that tastes good in the US, when made instead with
Aussie ingredients, will taste a thousand times better. High wages,
low cost of living, great food.. They have a good quality of life
over there.

This is one of my favorite recipes from Aus. I walk to the local
shops and pick up meat pies allll the time, more often than I really
probably should. When I'm away, it's like I've lost a piece of my
heart (or my stomach.. same thing really ).

So every chance I get, I'm making one kind of meat pie or
another.. sausage, chicken, beef... when you say 'pie' in Australia,
no one's thinking 'cherries'. They are thinking MEAT

More often than not, they are small single-serve pies. In this
recipe we'll be making a larger, multi-serving pie.

You will need:

- a pie dish

- 1 Tbsp Herb/Hash oil in your strength (we're using a blend, you can use either/or)

For filling:

- ¾ - 1 Tbsp hash oil (I save some for the crust, but that's optional due to heat/temps)

- 1 cup shredded cheddar
(I was going to go cheese-less, but found a can
of condensed cheese soup in the pantry)

- ¼ cup shredded bacon

- 1 ¼ - 1 ½ lbs minced/ground beef

- 2 Tbsp flour

- 2 tsp/cubes beef bullion

- 1 tsp soy sauce

- 1 ¼ cups water

- ¼ tsp nutmeg

- ¼ tsp garlic, minced

- ¼ tsp black pepper or grains of paradise


- optional: onion and celery, or other appropriate veggies...
I use celery, because my better half hates onions

For crust (if you're hesitant making your own, buy pre-made frozen, or packet mixes):

- 2 ½ cups flour

- ½ tsp baking powder

- ¾ cups cold water

- ½ cup butter or lard

- 1 ½ tsp salt

- ½ teaspoon beef bullion

- ¼ Tbsp hash oil


--------------------

Filling:

In a large pot, brown your beef, with the pepper and garlic, and
whatever veggies you plan to use.

Most recipes say to 'discard' the resulting oil... instead I save
mine, and reduce the water normally required for the recipe. It
may not be very healthy, but it's very tasty If you want to
discard your oil, add the garlic and pepper only after you've done
so.

Once browned, add your beef stock cubes, 1 cup water, and
nutmeg. Simmer gently for 5 minutes, then add a your additional ¼
cup water, mixed first with the 2 Tbsp flour. Simmer and stir
gently, until the mixture begins to thicken. At this point, add your
soy sauce.



Simmer an additional 5 minutes. Stir in your hash oil, and remove
from heat.



And blended


Crust:

Blend your dry ingredients (if your bullion is a powder or cube,
crush and blend here).



Now, blend for up to 4 minutes all the ingredients that make up
the crust, wet and dry. You want to have your lard or butter soft,
but not melted, before you begin this process. If you blend too
much, your crust will be too dense.

Once you have a consistent-textured dough ball, separate 1/3 and
begin forming it into its own ball. This smaller portion is your base,
the larger is the top crust.

This is where I get lazy.. you're supposed to put these balls in the
fridge, and use them as late as the following day. I just chill them
for an hour.

Roll them flat, one at a time (base first) however you feel is
easiest for you. I place it between a lightly floured, folded piece of
cling wrap, and (ever since I shattered my rolling pin years ago) I
roll with whatever I have handy, usually a can of pam cooking
spray.



(this is the thicker top/lid crust)


You kept the top piece larger so you can have a thicker crust, so
don't flatten it too much or you'll be left with a lot of excess.

Building the Pie:

Preheat your oven, to 400 f.

Lay the base portion flat in your lightly greased pie dish, carefully
removing any excess around the edges with a knife. Bake for 5
minutes until nearly, but not-quite-done, and remove from oven.



You'll want to stop just short of this point..


Pour your filling into the crust in the pie dish.

Spread your bacon over that... (I mix half through the meat before
pouring, the other half on top. You can go either way you
choose.)



Add your cheese.. rather than sprinkling it evenly over the top,
add it heavier and lighter in different sections. This way you can
have more meat in some places, and more cheese in others...
otherwise, you're left wondering where the cheese even is



Now take your thicker crust, and carefully lay it over the top,
leaving or removing as much excess as desired. Fold or fork the
two edges together (base and top), sealing them shut.

Finally, make three small slits near the center of your pie.



Bake in your preheated oven for 6 minutes on high heat, then
reduce to 320 f, and bake for an additional 10 minutes, or until the
crust is a golden brown.

Allow 10 minutes to cool, cut, serve, and enjoy

[BadKittySmiles]

And I thought you may want to see where the hash and herb I
cook with, comes from So it's educational too Hope you
enjoy them. From a few of my earliest crops grown overseas, to
some more recent ventures:

This is the original photo and bud (from my avatar) using 10 and
15 gallon pots indoors, the biggest I'll use inside for convenience
when not breeding or growing for variety:


Original photo & plant that nug came from..














Dried cured feralocity nug..

[Skyhigh420]

WOW! Thanks badkitty for sharing your secret recipes with us! I wanna try them all

[BIG JT]

I like where this thread is heading. Can you pick up the coconut oil from the grocery store or liquor store where they sell pina coloda mix? I'll be picking up the oils you mentioned this week, hoping i'll be able to find them at a GNC or someplace similar.

[BadKittySmiles]

Thanks for the kind words There are plenty more to come.

Just to be sure, can everyone see the photos in all the above 5 posts? Someone mentioned earlier they couldn't, but I can?... I just want to make sure we're all on the same page before I add anything else

You can get pure coconut oil at small health food stores, probably GNC, some larger pharmacies, maybe even the supplement aisle at WalMart, but you can often find it cheaper online (amazon, herbal remedy shops, ebay etc.), same for the lecithin which can be used in most all edible extracts, and things like pipettes, atomizing spray bottles, and small ceramic dishes.

[BIG JT]

I can't see any of the pictures, had another thread that did the same thing and thought it may just be me. Only way I know to upload pictures is to put em in an album and inser them from my photos

[BadKittySmiles]

Fixed?

Should be 15 photos in the capsules recipe, 22 for the Bombs, 15 for the candies, 13 for the meat pie, and 17 in the last post.