Berkshire Roots Recipe Box
Cannabis Infused recipes from the test kitchens at Berkshire Roots
“STARBURST STYLE” 5MG CHEWS
- 30g Gelatin, 140 Bloom Strength
- 256g Water, divided
- 3.5g Gum Arabic
- 18g Citric Acid
- 6g Mandarin Oil or other citrus flavor oil
- 130g Vegetable Shortening
- 1g Berkshire Roots THC Distillate Syringe
- 25g Powdered Sugar
- 600g Glucose Syrup or Corn Syrup
- 600g Sugar, granulated
- 30-40 Drops Food Coloring, liquid or oil based
- Stand Mixer
- Candy Thermometer
PREPARATION / COOKING TIME:
- 2 Hours
- Optional Resting Period of 48 Hours
Note: Recipe yields about 165 candies. Recommended Serving Size: 10g pieces.
How to Make it:
Gather all ingredients before starting recipe, this is especially important in making candy.
Gather 130g Vegetable Shortening and 1g THC Distillate Syringe. Using a sauce-pot, melt vegetable shortening over low heat. Add THC distillate syringe to melted vegetable shortening. Turn heat back on to medium-low, stirring constantly to homogenize the distillate. Once homogenized, transfer the THC Vegetable Shortening to a container and put in the fridge or leave out until shortening returns to its original state. Tip – do this step the day before making this recipe.
Take 30g Gelatin and 30g Water, bloom the gelatin in cold water for at least 10 minutes – or until gelatin has set.
Next, take 3.5g Gum Arabic and 7.5g of water. Hydrate Gum Arabic in water. Gum Arabic has tendency to clump, so make sure you whisk to ensure it hydrates fully. Combine an hour ahead of time. Mixture will turn clear in 30 minutes.
Take 18g of water, 18g of citric acid and 6g flavor oil and dissolve the citric acid in water. Once dissolved, add flavor oil.
Next, take 130g of the THC vegetable shortening you made in the second step and 25g of powdered sugar, combine shortening, lecithin, and powdered sugar with the Gum Arabic and citric acid mixtures from above.
Then, take 200g of water, 600g of Glucose syrup or Corn syrup, 600g of granulated sugar and in a pot, combine the water, glucose and sugar. Over medium high heat, cook the sugar mixture until it reaches a temperature of 262F/128C and remove from heat.
Add all ingredients to the bowl of a stand mixer outfitted with the paddle attachment. The gelatin-water mixture may be tricky to remove from the bag – you don’t have to get every last drop out – but try for as much as possible. Begin mixing on low until ingredients begin to come together. Slowly increase speed to high. If mixture begins escaping the bowl, you’re going too fast. Slow down a little until the mixture gets stickier. Once you have achieved maximum speed, keep mixing for about two minutes to make sure everything is well combined. The candy should be white and thick, and it will form a ball pretty quickly when you rub it between your fingers.
Add desired food coloring. Once it is ready, scoop onto a flat, cool, lightly greased surface to cool and grow firm. Once you can poke the candy without any sticking to your fingers it is ready for pulling. Using both hands, pull candy. Begin pulling and folding. Pull until it no longer exhibits elasticity (and stops growing lighter in color), or until you can no longer pull – whichever comes first. This should take about 20-30 minutes. Once you have finished pulling the candy, mold or twist into desired shape and allow to cool completely.