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Edibles

420 Fudge

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Ingredients:

  • 3 tbsp. canna butter (will need regular butter for greasing pan)
  • 2.75 cups sugar
  • 4 oz. unsweetened chocolate
  • 1 cup half-and-half
  • 1 tbsp. corn syrup
  • 1 tbsp. vanilla extract
  • 1 cup chopped walnuts (optional)

Directions:

First get out an 8 x 8 inch pan (or closest size you have) and grease it with separate butter from the 3 tbsp. canna butter. Next in a saucepan, mix together the cane sugar, chocolate pieces, half-and-half, corn syrup and 1.5 tbsp. of the canna butter. Turn burner on medium and begin stirring with a wooden spoon. Continue stirring until the chocolate has melted and the sugar has dissolved into the chocolate. After this is done increase the heat just a notch above medium. Bring to low boil. After it comes to a low boil, reduce the heat to medium-low, cover and return to a boil for an additional 2 to 3 minutes. Next remove the cover and attach a thermometer to the pot. Once it reaches a temperature of 234 degrees Fahrenheit, remove from the heat and add the remaining 1.5 tbsp. of canna butter. Just let the butter sit in the mixture and allow to cool for 8 to 10 minutes. Add vanilla and nuts, mixing thoroughly. Pour in the greased pan and allow to harden.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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