BHO Hard Candy Recipe
This is a recipe for jolly rancher type hard candies. In my opinion, you must use BHO for this recipe. Alcohol or glycerin based tinctures tested with this recipe would not allow the candy to set up properly. Bubble hash will give it a grainy sand paper like texture. BHO melts and incorporates into the candy perfectly.

This recipe makes three full trays. (a little bit less than 200 pieces, ~20mg of BHO per piece) In my experience, one piece is enough for pain management and a light buzz, and two pieces will give me a warm and comfortable stone. It's worth noting that I am one of those people that can smoke or vape all day, but I am particularly sensitive to ingesting cannabis, so your results may vary. When ingesting, let the candy fully dissolve in your mouth. Do not chew on it or swallow it. Allowing it to dissolve will let you absorb most of the THC sublingually, which means it will hit you faster. Most people feel some effects in 15 minutes, with the full effects coming on in 60 to 90 minutes. I would recommend everybody start with only one piece and wait at least an hour before ingesting more. It can sneak up on you! I also recommend sticking with the amount of BHO recommended in the recipe. Using more can make the candy unpalatable. Also, the more you use, the harder it is to incorporate into the mix. If you want a stronger result, just eat more candy.


Ingredients:
2 cups of white table sugar
2/3 cup of light corn syrup
3/4 cup water
2tsp-4tsp LorAnn flavoring oil (Amazon or craft store)
LorAnn food coloring (optional) (Amazon or craft store)
4 grams of BHO

1/4 cup of powdered sugar for dusting finished candies

Tools:
2qt saucepan
Candy Thermometer
Silicone Spatula
Whisk
Three LorAnn candy mold trays (I recommend the rectangular ones. They break apart easier.)
Parchment Paper

Mix table sugar (not the powdered sugar), syrup and water together and bring to a boil over medium heat on the stove. Gently stir the mixture while on the stove until the sugar is fully dissolved. Once dissolved, DO NOT STIR anymore. Stirring once the temperature crosses a certain point will cause the syrup to become grainy, and your candies will be gummy and grainy instead of hard like jolly ranchers. If this happens, don't freak out. The candy is still edible, it's just not ideal.
When the mixture reaches 260 degrees, add the desired amount of food coloring. DO NOT STIR. The boiling action will incorporate the color.
Remove from the stove top when mixture reaches 300 degrees, or "Hard Crack" stage.
Wait until boiling action calms down a little, add the flavoring and BHO, and stir gently with whisk until evenly distributed. Be careful, adding the BHO and flavor will result in bubbling and a quick release of steam. Do not drop the BHO into the syrup, or it may splash back up at you. What I do is stick the chunk of BHO onto the whisk, and then incorporate it into the syrup that way.
Quickly pour syrup into molds. Pour any leftover syrup onto parchment paper. (Trust me, you don't want to leave it in the pan)
Allow syrup to set up for an hour or so (can be sped up by putting trays into freezer) and then break up the pieces. Put all of the pieces into a gallon sized ziploc bag with 1/4 cup of powdered sugar and shake until coated evenly. This will prevent them from sticking together.

And that's it! Now you've got 100-200 doses of high quality medicine. These candies will keep for several months in a sealed bag in the refrigerator without losing potency.

Some Tips:
BE CAREFUL!!!! I can't stress this enough. We're working with a sticky 300 degree liquid that can give you a third degree burn on contact. Do not do this when you're baked if you're prone to accidents. Always be mindful of how hot the candy syrup is.
Put your pans and utensils immediately under hot water after you've poured the molds to remove the syrup before it sets. Don't wait to clean this stuff up, otherwise it will become nearly impossible to remove.
Do not use anything but plain white table sugar. Raw, brown, turbinado or other types of sugar do not make good candy syrup and they increase the likelihood of the syrup becoming grainy.
Watch out for boil overs! They can happen at any time if the mixture is boiled too vigorously. Only boil over medium heat. Your pots and pans can be cleaned with hot water, but it's VERY hard to clean candy syrup off of your stove top. If a boil over starts to happen, turn the heat down a little bit and use the spatula to knock down the foam until it subsides.
Lightly grease the molds with butter or Pam. You don't want them too greasy though. Wipe them down before pouring.
The cannabis flavor of most BHO is fairly strong, so you will need to use more flavor oil to cover it up than you might think. This recipe typically calls for only one teaspoon of flavor oil if you're making the non-BHO version. However I have found that at least two is necessary. Sometimes three. It depends on the flavor. My personal favorite is three teaspoons of Licorice. It gives it a strong herbal flavor which I find appropriate for a medicinal preparation. Anything too candy-like would make me want to eat more than I should and get into trouble.
This candy can be used to sweeten tea & coffee as well. It's best to make an "unflavored" batch for this purpose, and to crush the pieces of candy before adding them to your beverage.
And of course: ALWAY ALWAYS ALWAYS be responsible with this candy and keep it out of the reach of children.

@surfinc sinsi no one said anything I dropped the trading post idea but I can rethink it if yall want

@Ston-loc Those are just to nice being a hard candy addict I would probably eat them all in a day or 2