The library
Cooking with cannabis is a fat substitution — you swap butter for cannabutter and the rest is ordinary cooking. So every recipe here stores the fat it needs and the dose it targets, and works out the split once it knows how strong your oil is.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
8 recipes
A dipping caramel cooked to 245 °F and then allowed to fall to about 200 °F before the butter goes in — which happens to be the same temperature at which caramel coats an apple instead of sliding off it.
Written for
10 mgper apple
8 apples · 50 min
Ganache is an emulsion of cream into chocolate, and it breaks for the same reasons mayonnaise does. Warm cream, finely chopped chocolate and stirring from the center out are what keep it together.
Written for
5 mgper truffle
36 truffles · 35 min
Butter and sugar cooked to 300 °F over almonds, then a chocolate layer spread across the cooled slab. The chocolate is where the dose lives, because nothing infused belongs in a syrup that hot.
Written for
5 mgper piece
24 pieces · 40 min
The iconic edible, and the one people most often get wrong. Gummies separate because fat and gelatin do not mix — the fix is an emulsifier and constant stirring, not more heat.
Written for
5 mgper gummie
24 gummies · 35 min
Clusters of toasted pecans under a spoonful of caramel and a cap of chocolate. Caramel taken to 245 °F stays where you put it instead of creeping out from under the chocolate a day later.
Written for
5 mgper turtle
24 turtles · 50 min
New Orleans pralines set by beating rather than by chilling. Cook to 236 °F, let the pot fall, then beat until the surface goes dull — early and they never set, late and they seize in the pan.
Written for
5 mgper praline
24 pralines · 35 min
Custard base, which means egg yolks, and the yolks are what make an infused fat workable here at all. Their lecithin breaks the fat into droplets small enough to freeze smooth instead of in waxy specks.
Written for
5 mgper scoop
12 scoops · 40 min
Gelatin whipped with hot sugar syrup, cut into squares and dusted. Marshmallow takes no fat at all, so the dose rides in sugar dissolved into the cold bloom water, where it never meets direct heat.
Written for
5 mgper marshmallow
24 marshmallows · 40 min
