To make cannabutter fudge, you must combine a classic fudge recipe with properly prepared cannabutter. Below is a straightforward recipe that assumes you already have decarboxylated cannabis-infused butter (cannabutter). If you don’t, I can provide guidance on making it.
Cannabutter Fudge Recipe
Ingredients
- 3 cups granulated sugar or cannasugar
- ⅔ cup unsweetened cocoa powder
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: 1 cup chopped nuts (e.g., walnuts, pecans) or mix-ins (e.g., chocolate chips)
Equipment
- 8×8-inch baking pan
- Parchment paper
- Medium saucepan
- Wooden spoon or heat-safe spatula
- Candy thermometer (optional but helpful)
Instructions
Prepare the Pan:
- Line the 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with non-infused butter or cooking spray.
Melt the Cannabutter:
- In a medium saucepan over low heat, melt the cannabutter completely. Stir occasionally to prevent burning.
Combine Ingredients:
- Add the sugar, cocoa powder, sweetened condensed milk, and salt to the melted cannabutter. Stir until fully combined and smooth.
- Increase heat to medium and bring the mixture to a gentle boil, stirring constantly to prevent scorching.
Cook the Fudge:
- Continue stirring and cook until the mixture reaches the soft-ball stage (235–240°F or 113–116°C on a candy thermometer). This usually takes about 5–7 minutes. If you don’t have a thermometer, test by dropping a small amount into cold water; it should form a soft, pliable ball.
Add Vanilla and Mix-Ins:
- Remove the saucepan from heat and stir in the vanilla extract. If using nuts or other mix-ins, fold them in now.
- Let the mixture cool slightly for 2–3 minutes, then beat it with a wooden spoon until it thickens and loses some gloss (about 1–2 minutes).
Pour and Set:
- Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
- Let it cool at room temperature for 2–3 hours, or refrigerate for 1–2 hours until firm.
Cut and Serve:
- Lift the fudge out using the parchment overhang and cut into small squares (e.g., 1-inch pieces). Smaller pieces are recommended due to the potency of the cannabutter.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Tips for Success
- Dosage Control: Know the potency of your cannabutter (e.g., mg THC per tablespoon). Divide the total THC content by the number of fudge pieces to estimate per-serving dosage. Start with a low dose (e.g., 5–10 mg THC per piece) to avoid overconsumption.
- Decarboxylation: Ensure your cannabis is decarboxylated before making cannabutter to activate the THC. (Bake ground cannabis at 240°F/115°C for 30–40 minutes.)
- Flavor Balance: Cannabutter can have a strong taste. Use high-quality cocoa and vanilla to mask any bitterness.
- Safety: Label the fudge clearly as cannabis-infused and store it securely away from children or pets.
Making Cannabutter (Optional)
If you need to make cannabutter:
- Decarboxylate Cannabis: Grind 7–14g of cannabis flower, spread it on a baking sheet, and bake at 240°F (115°C) for 30–40 minutes.
- Infuse Butter: Melt 1 cup (2 sticks) of unsalted butter in a saucepan or slow cooker. Add the decarbed cannabis and simmer on low (160–200°F or 71–93°C) for 2–3 hours, stirring occasionally.
- Strain: Pour the mixture through a cheesecloth or fine mesh strainer into a container, squeezing out all liquid. Discard the plant material.
- Cool: Let the cannabutter solidify in the fridge, then use it in the recipe.
Warnings
- Start Low, Go Slow: Edibles can take 30–120 minutes to take effect, and the effects can last 4–8 hours. Consume a small piece and wait at least 2 hours before eating more.
- Legal Considerations: Ensure cannabis use is legal in your area and follow local regulations.
- Allergies: Check for nut or dairy allergies if sharing with others.
If you want a vegan version, a different flavor (e.g., peanut butter), or help calculating THC dosage, let me know!
