Terpene Infused Hard Candy

Terpene Infused Hard Candy:

Ingredients:

• 700 grams seedless watermelon- cubed, pureed, and strained through cheesecloth (yields about 2 cups juice and reduced by half to about 1 cup for sugar syrup base. You can also use store-bought juice to make life a little easier.

• 2 cups granulated sugar ( Infused THC sugar can be used)

• ½ cup corn syrup

• 3 drops of Terp Topia Terpenes

• ¾ cup powdered sugar for dusting finished shatter candy to prevent sticking

Equipment :

• 4liter heavy bottom pot

• Candy thermometer

• Oven mitts

• Rubber gloves

• 2 large cookie sheets (25cm x 38cm ) lined (up the sides also) with parchment

Yields: 800 grams of Terpene Infused candy

Time : 1.5 hours and 1+ hours to cool completely

Directions

1. Cube, puree, and strain watermelon through cheesecloth. Over medium-low heat, reduce watermelon juice ( or store-bought juice ) by about half (to about 1 cup juice). Stir often as it reduces.

2. Once watermelon juice is reduced by half, incorporate granulated sugar and corn syrup.

3. Attach a candy thermometer to the pot. Bring this syrup to boil over medium heat, stirring often.

4. Once, boiling reduces heat to medium-low and continue to boil, stirring often until thermometer reaches approximately 150 degrees C, Hard Crack Stage. This will take some time! If you don’t have a candy thermometer you can test the stage of your candy in ice water. When you (very carefully, this is extremely HOT syrup) drizzle your candy syrup into a glass of ice water, it is ready if it turns to hard candy consistency. If it still has a little softness to it, cook longer, being mindful that once about 120 C (hard ball stage) is reached, the sugar syrup will start to rise in temperature much faster and should be watched more carefully in this stage.

5. It may be helpful to look up a guide such as https://exploratorium.edu/cooking/candy/sugar-stages.html for candy temperature stages if you are not familiar already. Candy thermometers should also have the stages along with degrees in Fahrenheit and Celsius.

6. Once your sugar syrup has reached 150 degrees C, carefully remove the pot onto a heat-resistant surface. This is extremely hot so I cannot stress enough to be careful! Always wear shoes and pants (no sandals and shorts!) while working with hot sugar.

7. Allow the sugar syrup to cool to about 100 degrees C before very carefully incorporating Terpenes into the mixture. Stir well until these are fully incorporated.

8. Immediately and carefully pour the hot sugar syrup into parchment-lined sheet pans, moving as you pour to allow candy to become as thin as possible and cover the entirety on the sheet pan to evenly to the best ability.

9. Allow cooling completely. Once completely cooled, shatter the candy with gloved hands or by hitting the sheet pan onto a hard surface several times. If the candy is too thick, you may need to lay a piece of parchment paper and kitchen towel over the candy and hit with a hammer to help shatter it. The “shattering” process can be messy, FYI.

10. Once the candy is shattered to your preferred size, toss and coat pieces in powdered sugar to prevent sticking.

*This has a long shelf life if stored in an airtight container kept in a cool, dry, no direct sunlight or heating source environment. Do not store in the fridge as it will cause the candy to condensate and stick.