C C Candy Peppermint
Created by Gandalf on March 08, 2026
v2 Last edited 5 months ago · View history
Forked from Pink Passion Peppermint by Gandalf
Strain Information
| Strain: | Candy C #2 |
| Type: | Hybrid balanced Gluten Free Nut Free |
| THC: | 30.4% |
| CBD: | 0.06% |
| Total Terpenes: | 2.04% |
| Terpene Profile: |
:
0.67%
:
0.49%
:
0.31%
:
0.21%
:
0.14%
:
0.08%
:
0.08%
:
0.06%
|
| Expected Effects: | |
| Amount Used: | 3.5g |
Dosage Information
Batch:
14.4mg THC per serving
Total batch: 1010.8mg THC
| Servings: | 70 |
| Expected Onset: | ~45 minutes |
Decarboxylation
Method: Sous vide
Temperature: 203°F
Time: 100 minutes
Notes: Loosely capped
Learn more: Decarboxylation Guide
Infusion
Method: Sous vide infusion
Medium: Mct oil, 10g
Temperature: 185°F
Time: 240 minutes
Notes: Removed from bath every hour or so to shake/vibrate.
Learn more: How to Make Cannabutter
Ingredients
- 5oz Ghirardelli Milk Chocolate
- Peppermint Oil
- Chocolate Mold
Equipment & Tools
- Sous Vide
- Sous Vide Bags
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour infused oil and a small amount of peppermint oil over chocolate in sous vide bag and seal.
2. Heat chocolate and oil to 115F for 30 minutes.
3. Drain/exchange water/add ice to drop the bath temp to 81F and massage the bag.
4. Once at 81F, set Sous Vide temp to 90.
5. Once at 90, let it hold for at least 30 minutes (if you don't it will come out grainy).
6. Snip corner, pipe into chocolate molds.
Tips:
1. If you run out of mold space you can put the chocolate back into the bath (just don't get water in it).
2. If you have little bits that solidified while you waited for the others to finish, you can microwave the sous vide bag VERY quickly in 10 second bursts to remelt what's in the bag to make it easier to work with.
Print Label
Community Ratings
Log in to rate this recipe.
C C Candy Peppermint
Strain
| Name | Candy C #2 |
| Type | Hybrid balanced |
| THC | 30.4% |
| CBD | 0.06% |
| Amount | 3.5g |
Dosage
14.4mg THC
per serving
| Servings | 70 |
| Onset | ~45 min |
Decarboxylation
Method: Sous vide
Temp: 203°F
Time: 100 min
Infusion
Method: Sous vide infusion
Medium: Mct oil, 10g
Temp: 185°F
Time: 240 min
Ingredients
- 5oz Ghirardelli Milk Chocolate
- Peppermint Oil
- Chocolate Mold
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour infused oil and a small amount of peppermint oil over chocolate in sous vide bag and seal.
2. Heat chocolate and oil to 115F for 30 minutes.
3. Drain/exchange water/add ice to drop the bath temp to 81F and massage the bag.
4. Once at 81F, set Sous Vide temp to 90.
5. Once at 90, let it hold for at least 30 minutes (if you don't it will come out grainy).
6. Snip corner, pipe into chocolate molds.
Tips:
1. If you run out of mold space you can put the chocolate back into the bath (just don't get water in it).
2. If you have little bits that solidified while you waited for the others to finish, you can microwave the sous vide bag VERY quickly in 10 second bursts to remelt what's in the bag to make it easier to work with.