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.
18 recipes
Muffin-method batter mixed by hand in one bowl, with bananas dark enough that the skins are mostly black. A high opening oven temperature is what gives the tops their dome.
Written for
5 mgper muffin
12 muffins · 35 min
Peanut butter fudge rolled into balls and dipped so a bare circle shows on top, the way the nut does. Cold, firm centers are what keep the filling out of the chocolate bowl.
Written for
5 mgper buckeye
36 buckeyes · 30 min
Baked low to set the caramel, then finished with infused butter off the heat. Most versions stir the infusion into boiling caramel and then bake it for 45 minutes, which throws away a good share of what you made.
Written for
5 mgper serving
10 servings · 65 min
Two ingredients plus the infusion, no candy thermometer, no oven. The most forgiving way to make something strong and cut it small.
Written for
5 mgper piece
32 pieces · 10 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
Mounds of toasted coconut bound in dark chocolate, set on a tray. Toasting the coconut first is not about color — untoasted shreds hold moisture, and moisture is what turns melted chocolate to sludge.
Written for
5 mgper haystack
24 haystacks · 28 min
No oven and about ten minutes of work. The marshmallow goes on the heat, the infusion goes in after, and the whole thing lives or dies on how evenly you press the pan.
Written for
5 mgper square
16 squares · 15 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
Boiled sugar, cocoa and oats dropped onto wax paper, and the only real variable is the boil. Sixty seconds at a full rolling boil sets them; thirty leaves puddles and ninety turns them dry and crumbly.
Written for
5 mgper cookie
24 cookies · 25 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
An uncooked fondant of confectioners' sugar and coconut oil, chilled hard and dipped in dark chocolate. Firm centers are the whole game — a soft patty smears in the bowl and comes out a lumpy puddle.
Written for
5 mgper patty
30 patties · 30 min
Chocolate, marshmallows and nuts set in a pan and cut into squares. The marshmallows go in after the chocolate has dropped to barely warm, or they melt and the whole pan turns into fudge.
Written for
5 mgper square
24 squares · 20 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
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
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
