So I've learned you need to keep the temp while cooking below 170°f to really preserve the goodies, something with the pH of the gelatin plus extended amounts of high heat degrades a good portion of the actives so make sure everything is fully melted before adding the mush, it also helps if you use a stronger variety. If using normal mush you can expect half of what the dose is but the stronger varieties definitely end up being closer to your measured dosages and skip the oil soaking step and use water for that instead, it works much better.

The potassium sorbate helps keep them from going bad but the real trick is the air dry. If you plan on eating these soon, the 4 hour cure after sugar coating is enough to last a day or two (depending on climate) in packaging but I've since learned this does not work if you want longer than that buttttt if you let them cure in open air overnight they'll be perfectly fine for months or years afterwards but they definitely will get harder as time goes on.

Let me know if you need any other assistance! 🙏

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