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.
35 recipes
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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
Corn syrup holds the sugar in solution so the filling sets clear and chewy instead of grainy. Cooling the sugar mixture before the eggs and butter go in is not optional — hot syrup scrambles egg on contact.
Written for
5 mgper slice
8 slices · 80 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 pie, which means eggs set it and eggs will crack it if it goes past done. Pull it while the middle still wobbles and let carryover finish the job on the counter.
Written for
5 mgper slice
8 slices · 85 min
Graham cookie base, a layer of chocolate, marshmallows browned under the broiler. The broiler is the only real risk in the recipe — marshmallow goes from toasted to black in about fifteen seconds.
Written for
5 mgper bar
16 bars · 45 min
Sweetened condensed milk is glue and sweetener at once, caramelizing as it bakes and binding the layers into a slab. Everything above the crust is topping, which keeps the dose in the one layer you can measure.
Written for
5 mgper bar
24 bars · 43 min
Cream of tartar is what separates a snickerdoodle from a cinnamon sugar cookie. It gives the tang, reacts with the baking soda for lift, and keeps the sugar from setting up grainy as the cookie cools.
Written for
5 mgper cookie
30 cookies · 30 min
Chewy caramels cut from a slab and wrapped in wax paper. The finishing temperature decides everything: 245 °F gives a piece that holds its shape on the counter and still gives under a bite.
Written for
5 mgper caramel
36 caramels · 55 min
Proper hot chocolate made with real chocolate rather than powder, which gives the fat somewhere to hide and keeps the dose suspended.
Written for
5 mgper mug
2 mugs · 10 min
A roux-thickened macaroni finished off the burner. The infused butter goes in last, once the pan has stopped steaming, because a hot pan both wastes potency and turns melted cheddar grainy.
Written for
5 mgper bowl
6 bowls · 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
