There’s nothing quite like the decadent taste of sweet and creamy homemade fudge. Making real fudge, (not the stuff made with marshmallows or condensed milk in a can), takes a little more effort but the end results are on a whole other level. This classic fudge recipe uses only 4 simple ingredients: cream, sugar, chocolate and vanilla.
The only additional ingredient we will add to this recipe is Cannabis Distillate. Although you can use any cannabis oil extract, cannabis distillate is much cleaner and has markedly less of that hashy taste. If you don’t mind (or prefer) the strong cannabis flavor, feel free to use the cannabis extract of your choosing.
I guarantee this will be the best fudge you will ever make if you follow the instructions! Don’t rush it, this is a labor of love that will love you right back! Experiment with the different terpene profiles from different strains to add their subtle flavor combination to your fudge!
TEMPERATURE IS EVERYTHING
The key to any fudge is making sure the mixture achieves the proper temperature. For this recipe, you will need a candy thermometer to check the temps. If you do not have one, you can use the soft-ball method to check for proper consistency. I recommend a thermometer, this stuff can overheat pretty fast causing your fudge to become grainy.
The soft ball stage you are looking for is 238 degrees F at sea level. You MUST adjust for altitude if you want the best results! First, find the temperature where water boils at your altitude. Subtract that from 212 to see your temperature variation. Subtract that variation from the 238 degrees to see what your altitude specific soft ball stage temperature is.
*Example: At my altitude, water boils at 197 degrees.
212-197=15 – My temp variance is 15 degrees
238-15=223 – My soft ball stage temperature is 223 degrees
Got it? Ok, let’s move on to the other important stuff.
Cannabis distillate can contain upwards of 95% THC. Using this example, there will be approximately 950mg of THC per batch (there should be minimal loss from the cooking process). Use this information when deciding the potency of each individual dose. If you cut your fudge into 10 pieces, they will each contain approx. 95mg of THC. 20 @ 46mg, 40 @ 23mg, etc.
Feel free to use this handy THC calculator for determining the dosage of your edibles graciously provided by Kind Meds, an Arizona based medical marijuana dispensary that is “focused on cultivating top-quality medical cannabis flower and similar products to help patients overcome illness, pain, and to live happier.”
Cannabis Distillate Infused Fudge
This recipe can easily be doubled!
2 cups – white sugar
1 cup – heavy cream
4oz. – 85% – 99% cocoa (I prefer the Lindt 99% Cocoa EXCELLENCE Bar)
2 tsp Vanilla Extract
1gr. Cannabis Distillate
Combine the sugar and cream in a heavy saucepan and whisk until well blended.
*Your saucepan should hold at least 4 times the volume of this mixture, it will rise to triple its size during cooking!
Bring to a boil on medium-high heat stirring constantly until the mixture just begins to bubble. Once it starts to bubble, STOP STIRRING! Place the candy thermometer in the mixture avoiding contact with the pan.
Let this mixture continue to boil unstirred until it reaches your pre-determined soft ball stage temperature and then immediately remove it from the heat. Let the mixture cool untouched until it reaches 130 degrees F.
While that is cooling, place the chocolate into a double boiler and place over medium-low heat – don’t let the water boil. Stir with a rubber spatula until melted and smooth. If you don’t have a double boiler, you can use a metal or glass bowl set on top of a small saucepan of water.
With the chocolate melted, add in the Cannabis Distillate and stir well to incorporate. Ideally, you should hold this chocolate/cannabis oil blend at about 90-95 degrees while the sugar/cream mixture is cooling.
Once the cream/sugar has reached 130 degrees F, add the chocolate cannabis blend and the Vanilla extract. With a wooden spoon, start blending everything together.
Stir vigorously until the mixture becomes thick and dull, about 10-15 minutes. It will be hard to stir, I recommend having a friend around to help if you cant do it. Alternatively, you could use a stand mixer with a paddle to do this. It takes only 3-4 minutes but the results aren’t quite thee same as a hand done batch. Still, a viable option.
Line a 9×13 pan with wax paper or parchment paper. Spoon the mixture into the prepared pan, smooth out and let cool on the counter for at least 2 hours. Score the top of the fudge with a knife to mark your desired number of portions. Place in refrigerator until completely chilled and firm.
Once cooled, you can finish cutting your pieces, or simply snap them apart at the score lines. Store in the refrigerator for up to 2 weeks. Can be frozen for longer term storage.
I’m definitely not going to say these are the healthiest of treats, but for the occasional desert or party favor, you just cant go wrong with these!
Tried these? Leave your comments below!