Sour Mango Weed Gummies

Directions

1. Cannabis Tincture
2. Heat the oven to 245°F.
3. Break up the cannabis flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.
4. Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Staasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will have been converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)
5. Remove the sheet pan from the oven and let the flowers cool to room temperature.
6. Add the Everclear (its higher proof makes a better extraction) to a whipped cream canister with the decarbed cannabis flower. Release two charges of nitrous, according to the manufacturer's instructions, and let sit for 30 minutes before straining.

1. Sour Mango Weed Gummies
2. Lightly grease a 9x9-inch pan with neutral oil or spray, then line with plastic wrap.
3. Whisk the pectin into ½ cup (100 grams) of sugar in a small bowl. Combine the agave and lime juice in another small bowl.
4. In a food processor or blender, purée the mango pieces and mango juice. Strain through a sieve into a 2-quart saucepan, discarding any chunky bits. Add the salt and tincture to the saucepan and set over medium heat. Attach a candy thermometer to the pot or have an instant-read thermometer at the ready.
5. After 1 to 2 minutes, when the mango purée starts to bubble around the edges (and the mixture reaches 150°F/65°C), add the pectin-sugar mixture and the calcium water while vigorously whisking. Cook for 1 minute while whisking constantly. Now add ½ cup of sugar, still whisking. Add the agave and lime juice, still whisking. Add another ½ cup of sugar and whisk until all of the sugar dissolves. Cook for another 1 to 2 minutes, until the mixture starts to coagulate and the bubbles make big pops, making sure the mixture stays below 200°F (93°C).
6. Pour into the prepared pan and spread out with a rubber spatula. Let cool at room temperature for 1 to 2 hours, until the pâte de fruit is cool to the touch and set.
7. With a sharp knife, cut the pâte de fruit into small cubes, 16 rows and 16 columns, for a total of 256 pieces. (Greasing the knife with a neutral oil can be helpful.)
8. Toss the cut pâte de fruit in a bowl with the Everclear (to help form a skin), then let dry on a wire rack until the outside dries but still remains tacky (this will take several hours).
9. When you’re ready to eat, combine the remaining ¼ cup of sugar with citric acid. Coat the finished pâte de fruit in the citric sugar right before serving.
10. Note: Pâte de fruit tastes best right after coating. You can leave some uncoated in an airtight container for several days, then coat in citric sugar just before serving.