Psychedelicatessen: THC Taffy

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

The newly legal cannabis industry attracts young risk-takers who are eager to make their mark on the pot-loving scene, like Tyler from Kushie Kandy.

Just 22 years old, Tyler’s new company captured two Cannabis Cup awards in 2014 for its fun flavored candy bars, Strawberry Banana and Cinnamon Roll, which went on to become bestsellers.

“It’s just me full time,” Tyler said, describing the difficulties involved in running a small business by yourself, “but if you want to do it, go for it! Be original and work really hard, don’t be scared.”

When Tyler started Kushie Kandy in Michigan in late 2013, he primarily focused on a chocolate flavored taffy that he has since discontinued in favor of focusing more on candy bars. His Kushie Roll is a soft, chewy and sweet taffy that is very easy to make and infuse.

“This is the first product I ever marketed and put into full production,” Tyler shared, “and it’s what eventually led to me starting Kushie Kandy!”

This recipe will produce roughly 50 treats, each containing about 50 mg of THC.

Kushie Roll

Ingredients:

5 grams of activated hash oil
2 tbsp of melted butter
1/2 cup of cocoa powder
3 cups of confectioner’s sugar
1 tsp of vanilla extract
3/4 cup dry milk powder
1/2 cup of white corn syrup

Equipment:

Scale to weigh out taffy pieces
Latex gloves

First, melt the butter over very low heat and add the hash oil. Stir together until all the oil is fully dissolved in the butter. Once properly mixed, pour the hash-infused butter into a container and set aside until the next step.

Next, add the remaining ingredients into your bowl, starting with the cocoa powder, confectioner’s sugar, dry milk powder, corn syrup, vanilla extract and then the melted hash butter. Use your gloved hands to mix into a large cohesive ball. (I needed to add another 1/3 cup of corn syrup because my mix seemed too dry.)

Finally, turn the ball out onto a wooden cutting board and knead all of the ingredients together over and over (like you would for bread dough) until you have a smooth, shiny and even mix which will resemble a ball of taffy.

Now, roll the taffy into long strips and cut them into pieces weighing 10 grams each. (I rolled them into balls.) You should end up with around 50 pieces, which will have approximately 50 mg of THC each.

Wrap the taffy pieces individually in wax paper. Just roll them up and twist the ends of the wax paper to give it a little seal. Store them in an airtight container in the fridge, and they will last up to one month. It is best to let them warm up to room temp before you consume. Enjoy!