This year, Claude has returned to the competition, intent on capturing first place with his chocolate-dipped gummy bears, which are a flavor mash-up sensation. When asked why gummy bears are his signature candy, Claude explains, "I've always loved gummies. When I was little I would pretend to be a bear and was therefore given the nickname 'Claudie Bear.'" Years later, when Claude started making infused gummy products, his business partner gave him a bear mold as a birthday present, and the Claudie Bears were born!
The Strawberry Bears contain 75 mg of THC, plus there's a Cherry flavored bear infused with a High CBD extract. "I've had many older patients request CBD-rich products because they like the not-so-psychoactive properties," Claude says, "I've been wanting to produce a CBD-rich item for quite some time now, and luckily Gold Coast Extracts had some AC/DC concentrate that they allowed us to use for our entry." Claude goes on to say that collaborations between companies in the cannabusiness community show unity and teamwork. "A friend actually urged me to make cannabis products for him when I first started my salsa and catering company in 2011," Claude continues, "Baked goods eventually blossomed into candy making, and we are looking to tackle the savory market in 2014."
Hash Hard Candy
-2 cups white sugar
-1 cup water3/4 cup light corn syrup
-1/2 teaspoon desired flavoring oil (I used peppermint)
-1 drop food coloring (optional, I used two drops of green)
-1/8 cup confectioners' sugar
First, get your pans greased. You need to work quickly, so get everything ready before you begin. Boil a pot of water to use for softening candy tray.
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook on high heat, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat to medium and cook slowly during the last few minutes, until the bubbles slow, to the hard crack stage (300 degrees F). This takes about 15 minutes or more. If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add flavoring oil, hash oil and a few drops of food coloring; stir only to mix. Pour into your two well-greased 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips.
Then snip the strips into pieces. Work fast, because if the candy gets too cold, it will shatter and be difficult to cut. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Enjoy! Stones 20 to 40 people.