hard candy recipe

Twitch. said:

made more doubled the amount of hash and they still taste great in fact they taste better, my brother think i burnt the sugar the first time around
so 8 grams of hash = 340 grams of caramel = 32 candies ranging from 9.6 to 11 grams each 8 /32 = .25 grams of hash in each
and there was a few grams in the pot and on the spoon so i am sure its not a full .25

whats everyone's ratio of hash in each candy they make?

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I make a batch of 100 caramels with 12500mg(12.5g) of BHO, so 125mg of hash per caramel, or .125g...Half the strength of yours...Just because me and my friends can't stop at one or two, and tend to munch on them periodically. If you want harder caramels, cook the sugar a little longer, if you want them softer, cook the sugar a little less. I prefer to cook all my ingredients at the same time, decarbing the BHO while I cook at 212-248 degrees for aprox. 45 minutes...That way, monitoring with a candy thermometer, it's almost impossible to burn your sugar since it can't get above 220 degrees till most of the water content in the cream and butter have evaporated. But in culinary school, I learned it the way you're making them, cooking the sugar till dark and then stirring in the other ingredients.

that actually helps about the cooking longer or shorter for harder or softer, there are a little harder then i like

and guzias i am a horrible gage for edibles, but i think they are working....

Hey Twitch man. I just started making edibles and have patients asking for candies. The ones in most of the dispensaries here are the hard jolly rancher types but I read that you guys are saying they are harder to digest than the softer ones with fats in them.

Just wondering how you have made out with your candies? Do the patients like them? Are you happy with them? Anything you would change when making them or advice you can give me about it would be great!