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cannabutter hard candy recipe homemade jewel-toned THC hard candy on parchment paper
Vicky Sharma

Cannabutter Hard Candy Recipe

Glossy, jewel-toned homemade THC hard candy made from scratch using real cannabutter, cooked to the hard crack stage. A shelf-stable, precisely dosed infused treat perfect whenever you follow the right technique.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 40 pieces
Course: Candy & Confectionery
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup cannabutter fully clarified
  • ⅔ cup light corn syrup
  • 1 tsp flavored extract peppermint, cherry, orange
  • Powdered sugar or cornstarch for moulds
  • 2 cups granulated white sugar
  • ½ cup water
  • Gel food coloring optional
  • Candy thermometer required

Equipment

  • Heavy-bottomed saucepan (at least 3-quart capacity)
  • Heavy-bottomed saucepan (at least 3-quart capacity)
  • Silicone candy molds or rimmed baking sheet
  • Heat-resistant silicone spatula
  • Pastry brush
  • Small bowl of cold water
  • Ladle or heat-resistant measuring cup for pouring
  • Parchment paper
  • Airtight storage container

Method
 

Step 1: Prepare workspace.
  1. Step 2: Dust silicone molds with powdered sugar. Set out the extract, coloring, and thermometer within arm's reach before heating anything.
Step 3: Combine base ingredients.
  1.  In a heavy-bottomed saucepan, gently stir together sugar, corn syrup, and water until combined. Clip the candy thermometer to the pan.
Step 4: Cook to hard crack stage. 
  1.  Heat on medium-high, do not stir once boiling. Brush down the sugar crystals from the sides of the pan with a wet pastry brush. Cook until thermometer reads 300°F–310°F (149°C–154°C). This takes 15–20 minutes.
Step 5: Add cannabutter. 
  1. Remove from heat at 300°F. Wait 45 seconds, then add cannabutter. Stir quickly and thoroughly until fully incorporated. The mixture will bubble. This is normal.
Step 6: Add flavor and color.
  1. Working fast, stir in the extract and gel food coloring until fully blended.
Step 7: Pour into molds. 
  1. Carefully ladle the mixture into the prepared silicone moulds. Work quickly; it sets in under 2 minutes.
Step 8: Cool and unmold.
  1. Let rest at room temperature for 30 minutes minimum. Do not refrigerate. Pop out of molds and dust lightly with powdered sugar if tacky.

Notes

  • The thermometer is non-negotiable. Calibrate in boiling water first should read 212°F at sea level. Adjust for altitude.
     
  • Avoid humidity. Make this on dry days only. Humidity causes finished candy to become sticky and melt.
     
  • The 45-second rest matters. Adding butter immediately to 300°F sugar causes separation. Always wait after removing from the heat.
     
  • Do not substitute coconut oil. This recipe is calibrated for cannabutter; only different fat content changes the texture.
     
  • Dose responsibly. Potency varies by batch. Test one piece, wait 2 hours before consuming more.