This recipe comes from LĒVO, the Denver-based company that created the world’s first herbal infusion machine, according to its website. We are huge fans (we have two, one of which is in the office, and yes, we implore everyone we meet to get one; yep, it’s an affiliate link that gives our little company a little cash for our world-saving mission) because of the boost it’s given to our culinary skills and health. Plus, we just love to cook with cannabis. Periodically, we’ll share LĒVO recipes that use butter, oil, or another medium you’ve prepared. – editor
It’s time to cook with infusiasm! This time, it’s LĒVO’s special version of a popular candy. Before getting started on creating this candy all the responsible adults will love, you’ll want to read all the ancillary info at LĒVO’s website. Once done and when you have your infused oil or liquid ready to go, here is the recipe for starburst-like edibles.
Soft, chewy, and overflowing with fruity flavor, these starburst edibles are not your typical gummy candy. These edibles take a little more time in the kitchen, but the result is a flavor explosion that is well worth the effort.
LĒVO Starburst Edibles
- 1 cup sugar
- ¾ cup light corn syrup
- ½ cup water
- ¼ tsp cream of tartar
- ¼ tsp citric acid
- 3 Tbsp infused butter or infused MCT oil
- ¼ tsp lecithin
- 1/8 tsp guar gum
- Candy flavoring
- Food coloring
- Place a saucepan over medium-low heat and combine the sugar, light corn syrup, and water. Stir slowly and gently until the mixture forms a thick syrup and bubbles.
- When bubbles form, stop stirring and add your candy thermometer to the saucepan. You need the sugar mixture to reach 245 degrees or the softball phase. It can take up to 15 or more minutes to hit 245 degrees. Do not significantly increase the heat or walk away from the mixture.
- As soon as the mixture reaches 245 degrees, remove the saucepan from the heat.
- Wait until the candy stops bubbling, and then add the cream of tartar, citric acid, infused butter, lecithin, and guar gum. Stir the ingredient into the candy mixture until incorporated.
- Mix in the food coloring and candy flavoring. If you want multiple flavors from one batch, transfer equal parts of the mixture into oven-safe or heat-proof bowls. Add separate colors and flavors into each bowl.
- Place parchment paper on a cookie sheet or sturdy cutting board and pour the candy mixture onto the surface. Allow the mixture to cool until you can safely handle it.
- When the candy is cool to the touch, cut it into one-inch pieces. You can also gently roll it into a small log or rope, making it easier to cut. If your candy feels too soft, place it in the refrigerator.
- Store in an airtight container and enjoy!
You can find most of the candy-making tools for this recipe at hobby or craft stores. The baking and candy-making section of most craft stores carries candy flavoring, cream of tartar, guar gum, and citric acid. You can also find specialty items online.
Using a candy thermometer is crucial. Overcooking the candy mixture beyond 245 degrees Fahrenheit results in a tough product. Undercooking the mixture means you may get a softer product that won’t hold its shape.