English toffee is one candy treat I absolutely enjoy during any season. It can be crafted and wrapped for a beautiful gift or set out by itself on place settings at a dinner party. This is an easy to follow recipe that is a great beginner to introducing the art of candy confections.
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 with candies. The addition of drizzled chocolate in this recipe 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:
1 Heavy sauce pan
1 Candy thermometer
1 Wooden spoon
1 Half sheet pan buttered or a half sheet pan lined with wax paper and sprayed with non-stick spray
1 Offset spatula
1 Bowl of water
1 Sponge or cloth
1 pound granulated sugar
1 pound or 4 sticks unsalted Vanilla Kush cannabutter (14 grams infused into the butter)
3 oz water
3 oz corn syrup
½ cup Semi-sweet chocolate melted in a double boiler for decoration if desired
½ cup Crushed nuts for decoration if desired
Candy wrappers and paper if recipe is going to be made into a gift
Step 1 – Place the sugar, cannabutter, water and corn syrup in a heavy saucepan. Cook at low to medium low heat and stir the ingredients until fully combined. After all of the ingredients come together continue to stir 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 or cloth to clean the sides with one hand while you stir with the other. Sugar crystals will look white resembling ice crystals on a window in the winter.
Step 2 – In this process expect foam to froth up when the mixture reaches a full boil, but 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. Do not allow it to touch the bottom of the pan. The mixture will begin to go from a lighter color to more browning caramel tones at 250 degrees. During this time both the color and temperature will quickly increase inside the pot. With steady pressure scrape the bottom of the pan only once with a wooden spoon.
Step 3 – Once the mixture reaches 285 degrees inside the pot, take the pan off the heat and stir it for a very short interval. Pour the mixture immediately on the half sheet pan and spread it out evenly with an offset spatula.
Step 4 – Let it set for a minute and score the cannabis infused English toffee while it is still hot with a buttered knife.
Step 5 – Let it cool and then break the pieces along the score lines.
Step 6 – Drizzle some chocolate over the top and then place it in the fridge to cool for 30 minutes.
Step 7 – Enjoy responsibly!
If one gram of cannabis tests at 20 percent THC, twenty percent of 1,000 mg would be 200mg. So if you added 14 grams worth of cannabis into the total recipe at 20 percent THC, it would contain 2800 mg total. Therefore, if you scored the toffee into 100 pieces each serving would be 28 mg. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the cannabis down to a smaller portion or score the candy into smaller pieces.
I would recommend strains that possess candy, sweet, or vanilla like terpenes. The following would be ideal if you didn’t have Vanilla Kush: Ice Cream, Vanilla OG, Vanilla Cookies, or Vanilla Haze. If you cannot find these strains don’t panic, just follow your nose and taste buds to finds strains that would complement the dish.