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This recipe makes some very potent and tasty hard canna candy. You can use BHO or QWISO for this recipe, if you’re going to go with BHO use a bit less. You can get away with 0.5g of BHO in place of 0.7g of QWISO.
- Candy Thermometer
- Medium Sauce Pan
- Pam Cooking Spray
- Hard Candy Molds (Make sure these are suitable for hard candy. If you use ones for melted chocolate and whatnot the candy mixture will be too hot and melt them)
- Sucker Sticks (Only if making suckers, not needed for hard candies)
- Wax Paper (I wrap the candies in this when finished)
- 2 Tbsp Water
- 1/2 Cup Sugar
- 1/6 Cup (40ml) Light Corn Syrup
- 1 Dram Candy Flavoring
- 0.7g or so of QWISO
- Powdered Sugar (Optional)
Mix 2 Tbsp of water, 1/2 cup of sugar and 1/6th of a cup of Light Corn Syrup in your sauce pan over high heat.
Once the mixture is boiling, insert the candy thermometer into the sauce pan. Make sure the thermometer doesn't touch the bottom of the sauce pan, keep it floating about 1cm away from the pans bottom.
Spray your candy molds with pam cooking spray. You don't need to go wild here, you just want enough so that the candies can be easily removed from the molds without getting stuck.
When the temperature reaches 302° F, remove the sauce pan from the heat.
Add your 1 dram of flavoring(I like watermelon or butterscotch) and 0.7 or so grams of QWISO. Using a metal or wooden spoon stir the mixture to disperse the flavoring and QWISO.
Pour the candy mixture into your molds. Be careful, the mixture will be very hot.
Wait 10 minutes. The hard candies should now be cool enough to package. I like to roll them in powdered sugar and then twist them up into wax paper.
Store in the fridge or freezer.