Other than butter I have found adding said THC laced tincture close to the end is the best way.
Damm... blame my mom but baking ( the OTHER kind) has been a hobby of mine for a while so I am familiar with function in the kitchen.
I have used said materialsd more than once now to cook with. I find monitoring the temp is the best way. There is always a magical point where the food substance is cool enough and still plyable enough to add the THC concentrate; sometimes it takes some hardcore stirring..
HEre is what I am thinking next:
Chocolate dipped pretzels. The temp that chocolate melts and tempers at is very low. The addition of some serious strength butter at this point wpuld blend well with the chocolate, not burn off the important stuff and cool down enouff to encapsulate the magival butter within the confine of the chocolate... DONT ADD TO MUCH! U will water down the chocolate or maybe cause it to cool to fast, with that you will not get it to return to a solid or even worse have a seperation of the ingredients in the chocolate making it have a grainy texture.
lollipops.. This is trickier as the water/sugar mixture is heated to 305f for the ability to form a hardball. When it is cool enuff to add aftermarket ingredients the mix is becoming solid. Using a mold is out for sure... Again therw ill B a magival point where the aftermarket ingredients can be added (again a string mixture to make sure we dont loosen up our candy mixture!) and thouroughly mixxed throughout the substrate. Hand molding of the lollys is required after this. One of the issues with hard candy is the lack of animal fats for the THC to attach itself to, proper mixxing is essential.
I cant wait to bang out some pops.. Imagine walking around at a concert with a homemade lollipop feeling gooooooood. No hiding in dark corners to puff, no $8.00 beers.. Just a happy lolly.
(WARNING) Making hard candy and lollipops is a heated experience. Imagine the lens of UR HPS smoking away under the glare of lots of wattage... Now imagine very thick water saturated with dissolved sugar working its way to 300f (same hold true for fudge U just stop around 260-280f for a soft ball texture) getting stuck to your hand, colling off against your body temperature and then needed to be peeld off as it has melted itself to the outer layers of UR skin: And yes that means once it touches your skin it is there until it colls off. I have had my fair share of bad burns courtesy of this mixture, all it takes is ONE little touch when molding or pouring and you will NEVER FORGET IT.
6 grams keif and my mothers super fudge from being super fail. ..
but I doubt it!!:20:
