• Vanilla Kush Infused English Toffee



    English Toffee is one candy treat I absolutely enjoy during the holiday season. It can be crafted and wrapped for a beautiful gift or star by itself on place settings at a holiday dinner party. This particular recipe I originally created with an oil based tincture, but I found people were confusing it with glycerin or could not locate the same tincture I had in Colorado. To fix that? I swapped out the tincture for some strain specific basic cannabutter to fix the problem.

    Vanilla Kush is a beautiful Indica that was spawned from the pairing of the delicious Kashmir and Afghani. This strain possesses a sweet vanilla aroma with lavender and floral undertones making it a great strain to pair candies with. The addition of drizzled chocolate on this candy truly elevates the decadence in this treat. You can choose to dip the tops into the chocolate and cover with crushed nuts, lightly drizzle the chocolate in patterns of your choice, or leave plain. Either way, this is sure to be a hit with everyone!


    Mise en place:

    One Heavy sauce pan
    Candy thermometer
    One Wooden Spoon
    Half sheet pan buttered or a half sheet pan lined with wax paper and sprayed with non-stick spray
    One Offset spatula
    Bowl of water
    One Sponge
    1 lb granulated sugar
    1 lb unsalted Vanilla Kush cannabutter (28 grams infused into the butter)
    1/2 cup Chocolate melted in a double boiler (for decoration if desired)
    3 oz water
    3 oz corn syrup

    Directions:

    Place the sugar, cannabutter, water and corn syrup in a heavy saucepan. Cook at low to medium low heat while stirring constantly to keep the sides of the pan from forming sugar crystals. If sugar crystals begin to materialize on the sides of the pan, use a damp sponge to clean the sides with one hand while you stir with the other.

    Expect a foam up when the mixture reaches a full boil, do not be alarmed at the rising level. The foam up will begin to subside, and when it does, stop stirring and attach the candy thermometer to the pan but do not allow it to touch the bottom. The mixture will begin to go from a lighter color to more browning tones at 250 degrees. During this time, both the color and temperature will quickly increase. Now scrape the bottom of the pan only once.

    Once the mixture reaches 285 degrees, take the pan off the heat, and stir it for a very short duration. Pour the mixture immediately on the half sheet pan and spread it out evenly with a offset spatula. Let it set for a minute and score the Cannabis Infused English Toffee while it is still hot with a buttered knife. Let it cool, then break the pieces along the score lines. Drizzle some chocolate over the top, then place it in the fridge to cool for 30 minutes. Enjoy :)

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