Starburst Candies made Cannabutter
Your candy thermometer is the most important tool you use when it comes to candy making. A difference of even 1 or 2 degrees can be the difference between an OK product and the perfect one. It's important to calibrate your candy thermometer each time before using.
What do we mean by a properly calibrated candy thermometer? There are two things that can have an effect on a candy thermometer:
- Simple inaccuracy: Even a brand-new candy thermometer can be off by a couple of degrees.
- Altitude: Since there is not as much atmospheric pressure at higher elevations, altitude can have an effect on boiling point, affecting temperatures for cooked candies.
- Place the candy thermometer in a pan of water and bring to a boil. Make sure the bottom of the thermometer is not directly touching the bottom of the pan, as the temperature of the pan and not that of the water will register on your thermometer.
- Once the water boils, check the temperature on your thermometer.
- If the thermometer reads higher than 212 ºF, you will add that number to the degrees given in the recipe. For example, if your water boils at 214 ºF (2º above 212) and the recipe tells you to cook to 234º F, you will actually cook to 234 ºF plus 2, or 236 ºF.
- If the thermometer reads lower than 212 ºF, you will subtract that number from the degrees given in the recipe. For example, if your water boils at 205 ºF (7º below 212) and your recipe tells you to cook to 234 ºF, you will actually cook to 234 ºF minus 7, or 227 ºF.
- It’s that easy, and you should check your thermometer each time you make candy. If you don’t check your thermometer and adjust the recipe accordingly, you could either cook your candy for too long or not enough time, resulting in an inferior product.
- If your thermometer is off by a large number (more than 15°) consider replacing your thermometer.
Recipe
Candy thermometer
Wooden spoon or silicone spatula
Parchment paper
Cookie sheet
Small or medium small saucepan
Ingredients:
1 cup sugar
3/4 cup corn syrup
1/2 cup water
1/4 teaspoon citric acid
1/4 teaspoon cream of tartar
2-3 tablespoons cannabutter (depending on desired strength
1/4-1/2 teaspoon soy or sunflower lecithin
1/8-1/4 teaspoon Guar Gum
Food colour - your choice
Candy flavouring - your choice
Directions:
Combine sugar, corn syrup, and water in the saucepan, place on Med-Low heat.
Stir gently and continuously until the candy syrup begins to boil.
As soon as the syrup begins to boil, stop stirring and attach the candy thermometer to side of the pot. To avoid crystals from forming in your candy, DO NOT STIR AGAIN UNTIL TEMPERATURE IS REACHED.
The syrup will take approx 15 mins to get to desired temperature of 238° F, soft ball.
Note: The syrup will get up to approx 220ºF and stay at this temperature for approx 10 mins. Be assured the cooking process is working and do not increase the stove temperature. After approx 10 mins you will see the temperature rise. At this point the temperature will rise pretty quick and it's very important to not leave the kitchen or get distracted. Keep a close eye on the thermometer.
As soon as the syrup reaches required temperature of 238° F,, remove from the heat and wait for the syrup to stop bubbling. Next, add the cream of tartar, cannabis butter, lecithin, guar gum. Stir the syrup for about 2 minutes until you see a uniform colour and texture. If the butter is not fully incorporating add a 1/4 teaspoon of lecithin at a time until consistency is reached. Remember, after adding additional lecithin, stir the syrup for a good 2 mins before adding more. If you find the syrup is getting to stiff, put the pot on low heat. This will keep your syrup melted without cooking it.
Making one flavour, add flavor and colouring. Mix until syrup is one solid colour .
Making multiple flavours and colours, split the candy syrup int to metal or oven safe bowls and add the flavours and colours.
Line the cookie sheet with parchment paper, then pour the syrup onto the tray. Allow to cool just to the point you are able to pick up and handle the candy without burning.
Once the candy is cool enough for you to handle, gently roll the candy into a rope and return to tray to cool.
Once cool, cut in to approx 1 inch pieces. Wrap in wax or parchment paper and store in a dry cool place.
I would love to hear how your Starbursts turned out turned out or if you have any questions or comments please add to the Comments.