One of the joys of being part of the cannabis community is meeting wonderfully talented people. One such woman is Dorothy-Rourke Stiver who has been gracious enough to share her original recipes.
SIDE NOTE: Dorothy typically uses RSO (Rick Simpson Oil of Full Extract Cannabis Oil) for several reasons:
- It is ready to use; decarboxylation is not necessary
- It is easier to combine with other ingredients
- It is easier on the gastrointestinal system
- Cannabutter or cannaoil made from flower and/or concentrates may be substituted. 1 gram of RSO = 1/4 oz of flower
- MCT oil is processed coconut oil that remains liquid at all times. She buys it from Amazon, but you can buy it at several local stores.
- In all the recipes, if you are new to cannabis usage, please start with 1 syringe or 1 gram of RSO. For those with serious medical conditions or seasoned users, increase the amount.
Dorothy also highly recommends purchasing an Immersion Blender if you plan to make edibles on a regular basis. They are inexpensive and one of the most versatile kitchen tools available.
● 2 cups granulated sugar
● ⅔ cup light corn syrup
● ¾ cup of water
● 1 tsp of sunflower lecithin
● 3-6 tbsp of food grade flavoring
● RSO syringe – amount is personal preference
● Half tbsp of MCT oil
● Silicon molds
In a medium sized pot, combine the granulated sugar, light corn syrup and water together. Stir
until all of the ingredients are mixed completely, then place over medium heat with the
candy thermometer in place in the pot.
In a separate pot, use a double boiler over low heat, add the RSO to the MCT oil. Be sure
they are thoroughly blended together with no floaties or clumps of RSO present. The mixture
should be completely transparent. Then add sunflower lecithin to the RSO/MCT oil mixture
using the same method, making sure all ingredients are blended completely. Add the 3-6
tablespoons of chosen flavoring and stir together. Once everything is mixed together,
add to the candy mixture. Stir the entire mixture lightly and leave it until it reaches 320° F (or hard crack on a candy thermometer.)
Once the candy reaches the desired temperature, remove from the heat and pour into molds immediately.
Place the molds in the refrigerator for 30-40 minutes. The candies may be a tad bit oily
when taken out of the molds, but this will dissipate by itself or roll the candies in powdered sugar to
absorb the excess oil.