Hard-working impresario Claude the Candyman burst onto the scene in 2013 with his “Rasta Style Giant Gummi Claudie Bears," winning a Second Place at the High Times Medical Cannabis Cup in Southern California for his company Sweetstone Candy. His gummies are soft and flavorful, with just a hint of cannabis flavor, but hard-hitting potency. One giant gummy bear had 100 milligrams of THC, making it a treat best eaten in several pieces!

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."

Claude was generous enough to share this basic recipe for making hash hard candy for the hardcore head. Candy making can seem intimidating, but it's really no harder than heating sugar, corn syrup and water on the stovetop. "If you are making candy at home your tools are very important," Claude advises. "Pay close attention to the temperature of the candy mixture." You will need to use a candy thermometer to know when the "hard crack stage" at 300ºF has been reached. The first time you make candy, cut the recipe in half and make a smaller batch to test your skills. Leave the hash out until you get a feel for making candy successfully.
Meet Claude the Candyman at the Medical Cannabis Cup in San Bernardino on Saturday, Feb. 8. He will be participating in the “New Dimension in Cannabis Cuisine” panel in the Seminar Dome at 5pm.

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

-Hash oil decarboxylated (amount varies depending on desired potency start with 4 grams per batch and work up from there)
-Equipment: You must have a candy thermometer. A damp brush, Pyrex dishes and a baking sheet are all recommended.


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.