Curso, Do You have a recipe for the sour patch kids? 
Curso's True High Brix!
- Thread starter Curso
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- #3,522
Curso, Do You have a recipe for the sour patch kids?
A few google searches will guide you bro. That's my plan
I think you can buy that sugar at a confectioner's shop. Don't hold me to it, but I think its just some harder set jello(less liquid) with flavoring, molded and rolled in that sugar. A few google searches will guide you bro. That's my plan
Wasnt sure if you had a favorite recipe..
Just checked..Yep with citric acid added.. Just searched ty..
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- #3,524
You can buy that "sour cherry" flavoring. I plan on playing with it with sheets of gelatin once I have a chance. It's high on the list of things to do though.
Those could be rather dangerous. I like those things, man. That's part of the fun with food just follow the rules, anything is possible.
Mars Hydro
420 Sponsor
Curso, please keep happy and do the thing you think it's right.
Governmentchz
Well-Known Member
+1
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- #3,527
Curso, they get more beautiFULL each day!!
How much longer you think?
How much longer you think?
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- #3,529
Thanks man. 2 maybe 3 weeks tops. I gave her some go juice today, there was a bit of a "lull" in her growth so it was time to change the energy. She's back to swelling again
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- #3,530
Well here are some lights out pics for your enjoyment. I think she's looking frosty....
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- #3,531
We have a potential mate for OPP arrive today, thanks to a good friend (much love bro). I'll pop these after the LCHP is flowering. They'll be behind the next OPP in search of a dude. I have 4 OPP vegging, they are doing very well I'll probably just reserve one and hold it back when I find a dude. Just to speed the process up a bit.
budnoob2
New Member
Awesome, glad you got your hands on the Skellington.
PlatinumLED
New Member
I vote Grape God.. but that's just me..
Mmmmmmmmmmmmmmmmm
Mmmmmmmmmmmmmmmmm
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- #3,534
Or...Doc's Grape Ape..have you seen that shit?? Man...That is one frosty strain.
Here's the on deck circle...The 2 teens are OPP and that monster is a HSO~Lost Coast Hashplant. And some currently flowering OPP with the lights out.
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- #3,535
The Canuck asked for some comparison as in regards to size of these buds...so here ya go bro..LOL
Coming along beautifully, Curso!
Made some sour gummies... I need to tweak recipe or follow one, lmao! .. When I tossed to coat some of the gummies w/ a citric acid/sugar mix, for that extra pucker sucker flavor, ate 1, delish!..and went back after 30 min, the citric acid/sugar had pulled some moisture out of the gelatin gummy..
I used 2 types of tincture, glycerin and everclear (95% ethyl alcohol).
I also made some rice crispy squares with above and lots of cannabutter. Theyre amazing! Going to play with different additions..i.e coco cereals, choc chips, etc.
Next batch of Everclear MJ tincture, im throwing in 3-4 vanilla beans...for the whammm effect!
The MB2 is excellent! I purchased it months ago based on yours and others recommendation.. Thank you!
Back to my butter'd and tincture sweetened coffee
Made some sour gummies... I need to tweak recipe or follow one, lmao! .. When I tossed to coat some of the gummies w/ a citric acid/sugar mix, for that extra pucker sucker flavor
, ate 1, delish!..and went back after 30 min, the citric acid/sugar had pulled some moisture out of the gelatin gummy..I used 2 types of tincture, glycerin and everclear (95% ethyl alcohol).
I also made some rice crispy squares with above and lots of cannabutter. Theyre amazing! Going to play with different additions..i.e coco cereals, choc chips, etc.
Next batch of Everclear MJ tincture, im throwing in 3-4 vanilla beans...for the whammm effect!
The MB2 is excellent! I purchased it months ago based on yours and others recommendation.. Thank you!
Back to my butter'd and tincture sweetened coffee
Wow, curso! Beautiful job! 
- Thread starter
- #3,538
Coming along beautifully, Curso!
Made some sour gummies... I need to tweak recipe or follow one, lmao! .. When I tossed to coat some of the gummies w/ a citric acid/sugar mix, for that extra pucker sucker flavor
I used 2 types of tincture, glycerin and everclear (95% ethyl alcohol).
I also made some rice crispy squares with above and lots of cannabutter. Theyre amazing! Going to play with different additions..i.e coco cereals, choc chips, etc.
Next batch of Everclear MJ tincture, im throwing in 3-4 vanilla beans...for the whammm effect!
The MB2 is excellent! I purchased it months ago based on yours and others recommendation.. Thank you!
Back to my butter'd and tincture sweetened coffee
Food is so much fun bro, the possibilities are rather endless. I am happy you're enjoying the MB2 as much as I am. It's such a fantastic machine.
It's apple season here in MI. OPP, apple butter is on deck for me
It should make some fantastic muffins I'll give you my basic muffin recipe when I get home. I have some stuff to get to this morning and it'll take me a minute to find it. I even have pics and everything. I'll probably get to it this afternoon.Thank you! Much appreciated!
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- #3,540
Okay Ziggy here we go...I take no credit for the recipe itself. It's in a CIA text book called "the professional chef". I double the butter....
13 oz/369 g all-purpose flour
1 tbsp/9 g baking powder
10½ oz/298 g sugar
2¾ oz/78 g butter, soft
1½ tsp/5 g salt
5 oz/142 g eggs
5 oz/142 g buttermilk
1 tbsp/15 mL vanilla extract
2½ oz/71 g vegetable oil
2 oz/57 g coarse sugar
Coat the muffin tin cups with a light film of fat or use appropriate paper liners. Sift together the flour and baking powder. Cream the sugar, butter, and salt in an electric mixer on medium speed with the paddle, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes. Whisk together the eggs, buttermilk, vanilla, and oil. Add to the butter-sugar mixture in two or three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Add the sifted dry ingredients and mix on low speed until evenly moistened. Scale about 3 oz/85 g of batter into each prepared muffin cup, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with coarse sugar. Bake at 375°F/191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Cool the muffins in the tins for a few minutes, then unmold and transfer them to wire racks to cool completely.
Cranberry-Orange Muffins:
Fold in 11 oz/312 g cranberries (fresh or frozen) and 1½ oz/43 g grated orange zest after adding the dry ingredients.
Blueberry Muffins:
Fold in 12 oz/340 g blueberries (fresh or frozen) after adding the dry ingredients.
I used frozen blueberries.
13 oz/369 g all-purpose flour
1 tbsp/9 g baking powder
10½ oz/298 g sugar
2¾ oz/78 g butter, soft
1½ tsp/5 g salt
5 oz/142 g eggs
5 oz/142 g buttermilk
1 tbsp/15 mL vanilla extract
2½ oz/71 g vegetable oil
2 oz/57 g coarse sugar
Coat the muffin tin cups with a light film of fat or use appropriate paper liners. Sift together the flour and baking powder. Cream the sugar, butter, and salt in an electric mixer on medium speed with the paddle, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes. Whisk together the eggs, buttermilk, vanilla, and oil. Add to the butter-sugar mixture in two or three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Add the sifted dry ingredients and mix on low speed until evenly moistened. Scale about 3 oz/85 g of batter into each prepared muffin cup, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with coarse sugar. Bake at 375°F/191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Cool the muffins in the tins for a few minutes, then unmold and transfer them to wire racks to cool completely.
Cranberry-Orange Muffins:
Fold in 11 oz/312 g cranberries (fresh or frozen) and 1½ oz/43 g grated orange zest after adding the dry ingredients.
Blueberry Muffins:
Fold in 12 oz/340 g blueberries (fresh or frozen) after adding the dry ingredients.
I used frozen blueberries.