Is that starch on them?
Powdered sugarâŚ
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nothing really. lozenges just sound more adult, its all candy.
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I ordered a 4x8 heat mat from this cat and placed a sheet of stainless on top of it made a great heated table with multiple uses.
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how much corn syrup would you replace the water with, since the water does boil off?
yeah I think it would be fun but getting correct size/dose may be an issue.
Have a bag at home right now, and theyâre delicious! Nice job 
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Remember they are still in R&D. We are increasing our batch size, and are having trouble getting it homogenized correctly.
And the mango flavor could use a little increase.
They are roughly 60mg each and youâd never know by the flavorâŚ
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Fucking Fire for the record. If Fickle wasnât our Brother thereâs no way he would have gotten away with that bag of candy!
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I have been meaning to post again on here but I have been busy. The first thing I would do with this info is convert everything to grams then convert all the gram measurements to %. That way anyone on here could do this at any batch size they really wanted.
When making hard candy I personally donât like to use any water. It just elongates the cooking process and it seems like it is only being used to get the materials homogenized or to wash your walls of any sugar that might get stuck. The water content in your CS will easily do this for you as long as you boil with a lid for a little while.
Either way this is an amazing write up and it seems like everyone really loved these. Just a few things I might change. I typically think about things at a really large scale so I always want to make it faster and more user friendly.
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What seems to be the trouble with homogenizing them?
What temp do you add your disty? What temp are you going for as the end pour temp? Batch size? How do you introduce the disty? Straight up or mixed with a carrier?
60mg is a healthy dose of disty for one candy so I can see it having trouble spreading evenly throughout. Still I think you can do it.
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weâve done a couple test batches with the recipe above and are also having trouble homogenizing the candies. When we get to the last stage and add in the distillate, weâre unable to homogenize it with an overhead stirrer because it boils over every time the stirrer is turned on. what method are you using to get your distillate homogenized properly into them? i just dont see it being properly homogenized unless using an overhead stirrer atleast.
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mind me asking how you get the distillate to homogenize into the batch properly? first test run we didnât use an overhead stirrer and just used a whisk as the recipe called for, worked fine but you could tell the distillate wasnât homogenized properly and was on the outside of the candies. next run we tried using an overhead stirrer after the batch was pulled off heat at 300, added in the distillate slowly, and as soon as we turned on the stirrer it boiled over. weâve tried a couple times and it seems like anytime we use something thatâll homogenize the distillate into the candies better the solution boils over.
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I have no experience (yet!) making candies. But I plan to follow this threadâs SOP after making a few tweaks. So, I am tossing out an idea based on my experiences formulating and making hydroalcoholic gels when dispersing Carbpolol polymers and making high oil phase load rough emulsions for O/W nanoemulsion. This may be useless for you @Soflo_concentrates , but hopefully not 
:
- Start mixing the hot candy.
- Very slowly, add distillate as a thin stream while the candy is mixing.
- Increase the mixing speed as you add more distillate.
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I find using solid copper pots conducts heat well and continuously keeps the candy warm during the pour.
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Just sucks that itâs like 120-150 for a quart
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Bumpin this thread and will help yaâll who are struggling with the above SOP. Did 3 years hard candy. If you mix corn syrup and water together first life will be easier. 1 quart of corn syrup to 6 cups of water. Mix thoroughly. Then throw the mix and sugar into a pot and let it boil. The more you stir you will notice the heat will rise quicker once it begins to bubble. Be careful to not go over your temp or it will turn yellow. Once it hits your temp, you can take it off the heat and just throw the frozen preweighed hash oil in ie rso is preferable. Then add in your color and flavor and mix thoroughly for a min or so. Then just pour into molds with the sticks aleady in the mold. Then rescrape your pot and put back onto the heat to melt and then repour into molds. The reheat will be a bit darker but you can scrape out more for sure. 
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What are you using nowadays? And do you know what the effect of the cream of tartar is? I tried making hard candies a while back but like all of my edibles theyâre unpalatable due to an overwhelming bitter after taste.
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