Cannabis infused bubble gum for sub-lingual delivery of cannabinoids

1) A process to produce a product for sub-lingual delivery of cannabinoids, wherein the product is bubble gum and the process comprises the steps of;

• a) Decarboxylating 1 gram of CO2 activated hash oil wherein the total cannabinoids per gram are 65-70% tetrahydrocannabinol (THC) and <0.01 mg cannabidiol (CBD) in an oven;
• b) Placing 1.0 to 1.5 cups of sugar on a non-stick surface;
• c) Creating a well or reservoir portion in the center of the sugar for receiving secondary ingredients;
• d) Placing ¼ to ⅓ cup of a mixture comprising chicle, calcium carbonate, candelilla wax, and dehydrated citrus peel in a container;
• e) Adding 1.5 to 2.0 tablespoons of clear corn syrup and ¾ to 1 teaspoon of food grade glycerin into the container;
• f) Microwaving ingredients in the container for 45 to 60 seconds;
• g) Agitating the ingredients in the container for 10 to 20 seconds and microwaving the ingredients in the container for another 10 to 15 seconds to obtain a heated mixture;
• h) Adding 5 to 6 teaspoons of flavoring to the heated mixture, wherein the flavoring is selected from the group consisting of bubble gum, apple, watermelon, grape and strawberry;
• i) Adding coloring in a range of 5 to 8 drops of coloring to the heated mixture, wherein the coloring is selected form the group consisting of red, green, purple and pink;
• j) Re-heating the heated mixture in a microwave for a range of 3 to 5 seconds on high heat setting;
• k) Removing the heated mixture from microwave, stirring to incorporate all ingredients and pouring into the well or reservoir portion in the center of the sugar;
• l) Folding and lifting mixture into the sugar so as to incorporate the sugar into the heated mixture, wherein a sugared mixture is produced;
• m) Pulling and twisting the sugared mixture until the sugared mixture begins to stick together and results in a gum-like state;
• n) Rolling the sugared mixture into a ball to compress out excess air bubbles;
• o) Rolling the sugared mixture onto a sugared surface creating a cylinder ranging from ¼ to ½ inch thickness;
• p) Placing rolled mixture in a freezer for a range of 3 to 4 minutes to obtain a hardened rolled mixture;
• q) Cutting the hardened rolled mixture into sections ranging from ⅓ to ½ inch-wide sections to obtain cut portions;
• r) Tossing the cut portions in sugar to coat;
• and
• s) Wrapping the cut portions in a non-stick wrapper.