5 edibles that show how stoners have grown up

    from ‘sweet mary jane’

    by · June 02, 2015

    Illustration By Liz Riccardi

    Nowadays, it seems as if the stoner stigma has been lifted. As more and more states legalize medical and recreational cannabis use, there has been a simultaneous emergence of weed-fueled creativity—and thus a culinary art scene of sorts has been born. What a time to be alive.

    One of the leaders in cannabis cuisine is in Boulder, Colorado: Sweet Mary Jane bakery. Since opening the outlet five years ago, chef Karin Lazarus, who New York Magazine called the “Martha Stewart of weed baking,” has been elevating space cakes and pot brownies far past their mere munchie status. Today, Lazarus is releasing Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts, and which will undoubtedly inspire millennials to become expert bakers.

    Click through the gallery to see five of her most delicious marijuana-infused recipes, as well as her directions for cannabis-infused butter (Buddha Butta), sugar (Hey Sugar!), and coconut oil (Coconut Bliss), in celebration of the book’s release. You can order Sweet Mary Jane here.

    At press time, 23 states and the District of Columbia currently have laws legalizing marijuana in some form. See what laws govern your state here.

    HIGH-END CELESTIAL COOKIES by Karin Lazarus, Sweet Mary Jane

    Look who’s getting fancy. These cookies may seem complicated to prepare, but that’s not really the case. Little wafers of sweetness are filled with apricot jam and almond-y marzipan. Simple! And the taste? Out of this world! Makes 24 sandwich cookies.

    Ingredients: Vegetable shortening, for greasing the baking sheets; 1/2 cup Buddha Budda, slightly softened (see slide 6); 1 cup granulated sugar; 2 egg yolks; 2 tablespoons fresh lemon juice; 2½ cups all-purpose flour, plus more for dusting
    Filling : 5 tablespoons apricot jam; 7 ounces marzipan; ¾ cup powdered sugar
    Glaze : 6 ounces chopped bittersweet chocolate; 2 teaspoons vegetable shortening; 4 ounces chopped salted pistachios, for garnishStep 1: Prepare the cookies: Grease two baking sheets with vegetable shortening, or line them with parchment paper.Step 2: In a large bowl using an electric mixer, cream together the Buddha Budda and sugar on medium speed until light and fluffy. Add the egg yolks and lemon juice. Reduce the mixer speed to low, add the flour, and mix until combined. If the dough is dry, stir in 1 teaspoon water. Gather the dough into a ball, flatten it into a disc, wrap in plastic wrap, and chill for 1 hour.Step 3: Preheat the oven to 350°F.Step 4: Roll out the chilled dough on a floured surface until it is about 1/16 inch thick. Using a 2-inch round cookie cutter, cut circles from the dough; re-roll the trimmings until all the dough has been used. Place the cookies on the prepared baking sheets and refrigerate for 30 minutes.Step 5: Bake for 8 to 10 minutes or until lightly golden. Transfer to a wire rack to cool completely.Step 6: Meanwhile, prepare the filling In a small saucepan, warm the apricot jam over medium heat until melted. Press the jam through a sieve into a bowl. Place a heaping ¼ teaspoon of the jam onto half of the cooled cookies, spreading the jam to the edges.Step 7: In a medium bowl using an electric mixer, combine the marzipan with ¼ cup of the powdered sugar and beat on medium speed until well-blended. Gather it into a ball and flatten. Dust a work surface with the remaining powdered sugar and roll out the marzipan mixture until it is about ⅛ inch thick. Cut out circles, using the same cookie cutter you used for the dough. Gently press the marzipan circles over the jam on the cookies. Place the remaining cookies on top and press them lightly together. Using a spatula, transfer the cookies to a wire rack set over a sheet of parchment paper.Step 8: Prepare the glaze. In the top section of a double boiler, melt the chocolate and shortening over simmering water until smooth. Pour the chocolate into a spouted measuring cup and pour a little over each cookie, covering the top and allowing some to drip down the sides. Sprinkle the pistachios evenly over all the cookies before the chocolate sets. Let set.Step 9: Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If you are going to freeze these, don’t fill the cookies. Defrost and then fill them.Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

    QUEEN OF TARTS by Karin Lazarus, Sweet Mary Jane

    This outrageously elegant tart combines copious amounts of dark chocolate with the sultry taste of almonds and a splash of rum. The intense flavor and silky texture stands up well to the crunch of Himalayan pink salt sprinkled over the top. What a fabulous way to get your chocolate. Makes 8 servings.

    Ingredients: Chocolate Pastry Dough : 3 tablespoons unsalted butter, chilled, plus more for the pan; 1 cup plus 3 tablespoons sifted powdered sugar; 2 1/3 cups almond flour; 2½ tablespoons unsweetened cocoa powder; ½ teaspoon fine sea salt; 6 tablespoons Buddha Budda (see slide 6), chilled; 1 large egg, lightly beaten; 1 teaspoon pure vanilla extract.
    Almond Cream: ½ cup (8 tablespoons/1 stick) unsalted butter, slightly softened; ½ cup granulated sugar; 1 large egg; 1 cup finely ground blanched almonds; 3 tablespoons dark rum; 1 teaspoon pure almond extract; 1 tablespoon almond flour.Chocolate Filling: 7 ounces bittersweet chocolate, very finely chopped; 2 teaspoons brewed espresso; 3 tablespoons light corn syrup; 1 cup heavy cream; 3 tablespoons unsalted butter, slightly softened; 1 tablespoon Himalayan Pink salt, coarsely ground, or coarsely ground sea salt.
    Step 1: Prepare the pastry dough: Butter a 10-inch tart pan with a removable bottom.Step 2: In the bowl of a food processor, combine the powdered sugar, almond flour, cocoa powder, and fine sea salt. Add the Buddha Budda and pulse until the mixture resembles coarse sand. Add the egg and vanilla and pulse until dough just comes together. Press the dough evenly over the bottom and up the sides of the prepared tart pan. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
    Step 3: Preheat the oven to 375°F.
    Step 4: Prepare the almond cream. In a large bowl using an electric mixer, cream together the butter and granulated sugar on medium speed until light and fluffy. Add the egg, ground almonds, rum, almond extract, and almond flour, and beat until smooth.
    Step 5: Remove the pastry from the refrigerator. Spoon the almond cream evenly over the crust. Bake until the almond cream is lightly browned and the pastry is crisp, about 10 minutes. Let cool in the tart pan on a wire rack. Once cool enough to handle, remove the outer ring from the tart pan and let cool completely. (Removing the ring allows the drizzled chocolate to drip down the sides, but it’s fine to work with the ring on, if that’s easier.)Step 6: Prepare the chocolate filling: In a medium bowl, combine the chocolate, espresso, and corn syrup. Place the heavy cream in a small saucepan and bring to a gentle simmer. Pour the cream over the chocolate mixture and gently stir until the chocolate has melted and the mixture is smooth. Add the butter and stir until it has melted.Step 7: Pour the chocolate filling over the almond cream. Pop any surface bubbles with a toothpick. Let sit for 15 minutes, then dust the top of the tart with a sprinkling of pink salt. Let the tart set, about 1 hour.
    Step 8: Serve, or store tightly wrapped in aluminum foil in the refrigerator for up to 3 days.
    Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

    SWEET TEMPTATION MANGO SORBET by Karin Lazarus, Sweet Mary Jane

    Make this delicious sorbet recipe when you need a little Latin influence in your life. It’s sweet and satisfying, and tastes like Cinco de Mayo—the heat from the spices plays excitingly against the chill of the sorbet. I use a combination of ground chipotle and cayenne peppers, but you can try your favorites. I like it hot, so I use a full tablespoon of chili powder; if you prefer yours on the mild side, go with 1½ teaspoons. Makes 6 servings.

    Ingredients: 4½ to 5 cups diced ripe mango; 2 tablespoons plus 2 teaspoons Hey Sugar! (see slide 6); ½ cup plus 2 tablespoons granulated sugar; ¼ cup fresh lime juice; 1½ teaspoons to 1 tablespoon chili powder, plus more for serving; ½ teaspoon coarse salt, plus more for servingStep 1: In the bowl of a food processor, combine the mango and ¼ cup water and process until smooth,about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing the puree through the strainer with a spoon, until you have 3 cups of puree.
    Step 2: Transfer the strained puree to a large bowl and whisk in the Hey Sugar!, granulated sugar, lime juice, chili powder, and salt until well blended. Cover with plastic wrap and refrigerate overnight to thoroughly chill.
    Step 3: Pour the chilled sorbet base into the canister of an ice cream maker and process according to the manufacturer’s directions. Remove the sorbet from the canister and place in an airtight container.
    Step 4: Serve with a sprinkling of chili powder and coarse salt. Store in the freezer for up to 3 months.
    Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

    VANILLA ANGEL CRÈME BRÛLÉE by Karin Lazarus, Sweet Mary Jane

    This creamy, dreamy, classic crème brûlée with a twist is topped with sparkly caramelized sugar. Plus, you get to use a torch! How fun is that?! Makes 4 servings.

    Ingredients: Custard : 2 cups heavy cream; 2 tablespoons plus 2 teaspoons Hey Sugar! (see slide 6); ½ cup plus1 tablespoon granulated sugar; 1 vanilla bean, split lengthwise; 4 large egg yolks; ¼ teaspoon coarse saltTopping: 3 tablespoons granulated sugar; 3 tablespoons brown sugar
    Step 1: Preheat the oven to 300°F. Place four 5-ounce baking dishes in a large roasting pan. Bring a pot of water to a boil.Step 2: Prepare the custard In a medium saucepan, combine the cream, Hey Sugar!, and ¼ cup of the granulated sugar. Scrape the vanilla bean seeds into the saucepan, then add the pod. Heat over medium heat just until the mixture starts to bubble around the edges, 7 to 8 minutes (do not let boil.)Step 3: In a large bowl, whisk the egg yolks with the remaining granulated sugar and the salt.Step 4: While whisking continuously, add a ladleful of the hot cream mixture to the egg yolk mixture to temper it. One at a time, whisk in two more ladles of the hot cream mixture, whisking well after each addition. Gradually whisk in the remaining cream mixture. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup.
    Step 5: Divide the custard evenly among the baking dishes in the roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dishes. Bake until the custards are just set (they should tremble slightly in center when shaken), 35 to 45 minutes.Step 6: Remove the pan from the oven. Let cool for 10 minutes, then carefully remove the dishes from the hot water bath and let cool on a wire rack for 30 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.Step 7: Remove the crème brûlées from the refrigerator and let sit at room temperature for at least 30 minutes.Step 8: Prepare the topping: Combine the granulated and brown sugars in a small bowl. Sprinkle 1½ tablespoons of the sugar mixture on top of each custard.Step 9: Caramelize the tops by passing the flame of a kitchen torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a crispy surface. If you don’t have a torch, place the ramekins under the broiler until the sugar melts, about 2 minutes. Watch carefully to make sure they do not burn. Serve immediately.Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

    KOOKY ADZUKI CUPCAKES by Karin Lazarus, Sweet Mary Jane

    Dark chocolate and sweet adzuki topped with a richly flavored matcha frosting: delicious. Adzuki beansare a small red bean used in East Asian cuisine. When boiled with sugar or honey, they form a red paste that can be used in a variety of confections, from ice cream to glutinous rice cakes. Matcha is a finely milled green tea that tastes rich and earthy, with a lingering sweetness. East meets West! Makes 12 cupcakes.Ingredients: Adzuki Truffles : ¾ cup red adzuki bean paste; ¾ cup powdered sugarDark Chocolate Cupcakes : 4 ounces unsweetened chocolate; 1½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup coconut milk; 1 teaspoon pure vanilla extract; ½ cup Coconut Bliss (see slide 6); 1 cup granulated sugar; 2 large eggsMatcha Green Tea Frosting : ½ cup (8 tablespoons/1 stick) unsalted butter, slightly softened; 4 ounces cream cheese; 1½ cups powdered sugar; 1 teaspoon matcha tea powder; 1 tablespoon toasted sesame seeds, for garnishStep 1: Prepared the adzuki bean truffles: Combine the adzuki paste and powdered sugar in a small bowl and mix gently using your hands. Form the mixture into 12 balls about 1 inch in diameter. Set them on a plate and cover with plastic wrap. Refrigerate or freeze while you are making the cupcakes.
    Step 2: Prepare the dark chocolate cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.Step 3: Set up a double boiler with 2 to 3 inches of water in the bottom pot and bring the water to a simmer. Melt the unsweetened chocolate in the top section, stirring frequently until the chocolate is melted and smooth. Remove from the heat and set aside to cool slightly.Step 4: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a small bowl, combine the coconut milk and vanilla. Set aside.Step 5: In a large bowl using an electric mixer, beat together the Coconut Bliss and granulated sugar on medium speed until light and fluffy, about 3 minutes. Mix in the melted chocolate. Add the eggs one at a time, beating for 30 seconds after each addition. Reduce the mixer speed to low and add about one-third of the flour mixture, beating just to combine. Add half of the coconut milk mixture and beat until just incorporated. Repeat with half the remaining flour, alternating between the dry and liquid mixtures; finish with the dry.Step 6: Fill each well of the muffin tin halfway with the batter (you’ll use about half the batter). Place adzuki bean truffle in the center of each well, pushing them down slightly. Divide the remaining batter evenly among the wells, making sure the adzuki truffles are completely covered.Step 7: Bake for 20 to 25 minutes or until a toothpick inserted near the edge of a cupcake comes out clean. Let cool completely in the pan. Transfer to a wire rack.Step 8: Prepare the matcha green tea frosting: In a medium bowl using an electric mixer, beat together the butter and cream cheese on medium speed until creamy.Step 9: Sift the powdered sugar and matcha powder into the cream cheese mixture and beat until smooth and creamy.Step 10: Transfer the frosting to a piping bag fitted with the tip of your choice and frost the cupcakes, or simply frost them with a butter knife or small offset spatula. Sprinkle with toasted sesame seeds.Step 11: Store the frosted cupcakes in an airtight container in the refrigerator for up to 1 week. Unfrosted cupcakes can be stored in the freezer for up to 3 months.Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

    BUDDHA BUDDA, by Karin Lazarus, Sweet Mary Jane

    Buddha Budda can be spread on toast or muffins, or melted on waffles or pancakes; basically, you can use it any place you would normally use butter. It can also be substituted for butter in any of your favorite recipes. As you will see in the recipes below, the amount of bud used determines the level of THC in finished desserts, with three levels of dosing. Yield for each of the following recipes is: ½ cup, or 8 tablespoons, of Buddha Budda.
    LEVEL 1: 1½ grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter Yield: about 150 mg THC total
    1 tablespoon = about 18.75 mg THC 12 edibles: about 12.5 mg THC each 18 edibles: about 8.3 mg THC each
    LEVEL 2: 3 grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter Yield: about 300 mg THC total
    1 tablespoon = about 37.5 mg THC 12 edibles: about 25 mg THC each 18 edibles: about 16.6 mg THC each
    LEVEL 3: 6 grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter Yield: about 600 mg THC total
    1 tablespoon = about 75 mg THC 12 edibles: about 50 mg THC total 18 edibles: about 33.3 mg THC totalInfusion ToolsDigital temperature gun (it’s the only way to test the temperature of the weed); Decent digital scale that weighs both grams and ounces; Paint-straining bags or cheese cloth; Large bowl; Strainer; Rubber glovesStep 1: Decarboxylate the cannabis: Preheat the oven to 250°F. Put the cannabis in a small, heat-proof baking dish and place in the oven. After 15 to 20 minutes, check the temperature of the cannabis with your digital temperature gun; once it has reached 250°F, let it bake for 30 minutes, checking the temperature frequently. (In addition to decarboxylating, you are removing any moisture left inthe plant material.) If it goes over the correct temperature for too long, it will burn, the THC may convert into CBN, and you will lose potency. Remove from the oven and set aside to cool. If not using immediately, store the cannabis in an airtight container in a dark place for up to 2 months.Step 2: Melt the butter in a small saucepan over medium-low heat. Add the decarbed weed and bring the temperature of the butter up to 190°F. Cook for 30 minutes, using the digital temperature gun to check the temperature of the butter frequently and make sure it does not go over 200°F. DO NOT LEAVE UNATTENDED! (If by chance it does go over 200°F for a few minutes, don’t worry, it isn’t ruined. The THC is still in there. But excessive heating causes degradation of THC and may convert it to CBN, one of the cannabinoids responsible for the sedative effects of cannabis, or result in vaporization of the compounds. Inadequate heating isn’t good either, as it causes the majority of the cannabinoids to remain in their acid form and thus unactivated. The density of the product, and the time and temperature of the oven, can also prevent some conversion, which results in unactivated cannabinoids. Adding the decarbed cannabis to the butter or coconut oil and heating it again assures a better conversion.) Mostly, you want to keep everything at a simmer, not a boil. Just turn down the heat and watch it.Step 3: Take the saucepan off the heat and let it sit for 10 minutes.Step 4: It’s now time to press. Place a strainer over a large bowl. Place a paint strainer or cheesecloth into the strainer, folding down the sides. Spoon the infused butter into it. Using a large spoon or potato masher, press as much as you can through the cloth. Then, using your hands (rubber gloves help here!), squeeze the bag. Press out as much of the precious liquid as you can. Measure the amount you have left. Normally, there is about a 25 percent loss; this is not a loss of THC. Make up the difference with regular melted butter.Step 5: Buddha Budda can be stored in an airtight container for up to 8 weeks in the refrigerator. It also freezes well, so make more if you have the bud and freeze the extra batch in an airtight container for up to 6 months.

    COCONUT BLISS, by Karin Lazarus, Sweet Mary Jane

    Coconut Bliss can be used anywhere you would use coconut oil. The oil can also be consumed on its own; many patients medicate by taking a spoonful every day (the size of the spoon determines the dosage). A rich source of saturated fats, coconut oil contains a lot of medium-chain triglycerides, which are metabolized differently than longer-chain triglycerides, and can have therapeutic effects on different disorders. These health benefits are attributed to the antimicrobial, antioxidant, antifungal,antibacterial, and soothing properties of the oil’s lauric acid, capric acid, and caprylic acid. As you will see in the recipes below, the amount of bud used determines the level of THC in finished desserts, with three levels of dosing. Yield for each of the following recipes is: ½ cup, or 8 tablespoons, of Coconut Bliss.
    LEVEL 1: 1½ grams cannabis buds, ground or finely crushed; ½ cup (8 tablespoons) coconut oilYield: about 150 mg THC total 1 tablespoon = about 18.75 mg THC 12 edibles: about 12.5 mg THC each 18 edibles: about 8.3 mg THC each
    LEVEL 2: 3 grams cannabis buds, ground or finely crushed; ½ cup (8 tablespoons) coconut oil
    Yield: about 300 mg THC total 1 tablespoon = about 37.5 mg THC12 edibles: about 25 mg THC each 18 edibles: about 16.6 mg THC each
    LEVEL 3: 6 grams cannabis buds, ground or finely crushed; ½ cup (8 tablespoons) coconut oil Yield: about 600 mg THC total 1 tablespoon = about 75 mg THC 12 edibles: about 50 mg THC each 18 edibles: about 33.3 mg THC each
    Infusion ToolsDigital temperature gun (it’s the only way to test the temperature of the weed); Decent digital scale that weighs both grams and ounces; Paint-straining bags or cheese cloth; Large bowl; Strainer; Rubber glovesStep 1: Decarboxylate the cannabis: Preheat the oven to 250°F. Put the cannabis in a small, heat-proof baking dish and place in the oven. After 15 to 20 minutes, check the temperature of the cannabis with your digital temperature gun; once it has reached 250°F, let it bake for 30 minutes, checking the temperature frequently. (In addition to decarboxylating, you areremoving any moisture left in the plant material.) If it goes over the correct temperature for too long, it will burn, the THC may convert into CBN, and you will lose potency. Remove from the oven and setaside to cool. If not using immediately, store the cannabis in an airtight container in a dark place for up to 2 months.
    Step 2: Melt the coconut oil in a small saucepan over medium-low heat. Add the decarbed weed and bring the temperature of the butter up to 190°F. Cook for 30 minutes, using the digital temperature gun to check the temperature of the butter frequently and make sure it does not go over 200°F. DO NOT LEAVE UNATTENDED! (If by chance it does go over 200°F for a few minutes, don’t worry, it isn’t ruined. The THC is still in there. But excessive heating causes degradation of THC and may convert it to CBN, one of the cannabinoids responsible for the sedative effects of cannabis, or result in vaporization of the compounds. Inadequate heating isn’t good either, as it causes the majority of the cannabinoids to remain in their acid form and thus unactivated. The density of the product, and the time and temperature of the oven, can also prevent some conversion, which results in unactivated cannabinoids. Adding the decarbed cannabis to the butter or coconut oil and heating it again assures a better conversion.) Mostly,you want to keep everything at a simmer, not a boil. Just turn down the heat and watch it.Step 3: Take the saucepan off the heat and let it sit for 10 minutes.Step 4: It’s now time to press. Place a strainer over a large bowl. Place a paint strainer or cheese cloth into the strainer, folding down the sides. Spoon the infused coconut oil into it. Using a largespoon or potato masher, press as much as you can through the cloth. Then, using your hands (rubber gloves help here!), squeeze the bag. Press out as much of the precious liquid as you can. Measure the amount you have left. Normally, there is about a 25 percent loss; this is not a lossof THC. Make up the difference with regular coconut oil.Step 5: Coconut Bliss can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well, so make more if you have the bud and freeze the extra batch in an airtight container for up to 6 months.

    HEY SUGAR!, by Karin Lazarus, Sweet Mary Jane

    At Sweet Mary Jane, for the first few years we infused all our baked goods with Buddha Budda or Coconut Bliss. But, eventually, I wanted to try another technique. After some experimenting, I came up with the idea of infusing sugar. It turned out to be a genuine innovation. The beauty of infused sugar is that there is much less cannabis flavor and color in the finished product. Many of the confections we sell use Hey Sugar! We also sell packages of it for people to use to sweeten their coffee or tea, or to bake with at home. Use the highest proof alcohol you can find. If you have access to Everclear, use that. Otherwise, Bacardi 151 rum will do the trick (if not quite as well). Hey Sugar! can be dropped into any hot drink. If you want to add it to a cold drink, heat a small portion of the liquid, add the Hey Sugar!, stir to dissolve, and then add it to your drink. It can also be substituted for sugar in any of your favorite recipes.As you will see in the recipes below, the amount of bud used determines the level of THC in the finished desserts, with three levels of dosing. Yield for each of the following recipes is: ¼ cup Hey Sugar!LEVEL 1: 1½ gram cannabis buds, ground or finely crushed; ¼ cup granulated sugarYield: about 150 mg THC total1 teaspoon = about 12.5mg THCLEVEL 2: 3 grams cannabis buds, ground or finely crushed; ¼ cup granulated sugarYield: about 300 mg THC total1 teaspoon = about 25 mg THC 5 2
    LEVEL 3: 6 grams cannabis buds, ground or finely crushed; ¼ cup granulated sugar
    Yield: about 600 mg THC total1 teaspoon = about 50 mg THCInfusion Tools2 mason jars; Funnel; Coffee filter; Small heat-proof baking dish; Heat-proof glass pie dish; High-proof alcohol: Everclear works best—however, not every state sells it; if you can’t purchase it, use Bacardi 151 rum
    Step 1: Decarboxylate the cannabis: Preheat the oven to 250°F. Put the cannabis in a small, heat-proof baking dish and place in the oven. After 15 to 20 minutes, check the temperature of the cannabis with your digital temperature gun; once it has reached 250°F, let it bake for 30 minutes, checking the temperature frequently. (In addition to decarboxylating, you are removing any moisture left in the plant material.) If it goes over the correct temperature for too long, it will burn, the THC may convert into CBN, and you will lose potency. If not using immediately, store the cannabis in an airtight container in a dark place for up to 2 months.Step 2: Remove the baking dish from the oven and reduce the oven temperature to 200°F. Transfer the cannabis to a mason jar. Pour in just enough alcohol to cover it and seal the jar. Shake the jar every 3 to 5 minutes for 20 minutes, then open the lid.
    Step 3: Line a strainer with a coffee filter and place it over a bowl. Pour the alcohol solution through the coffee filter to strain off the plant matter. Gently press with the back of spoon or your fingertips, being careful not to break the filter.
    Step 4: Place the sugar in a heat-proof glass pie dish. Add the strained alcohol solution to the sugar and bake for 30 to 60 minutes, stirring well every 10 minutes, until all the liquid has evaporated and the sugar is evenly colored. (The color can range from light to dark amber.)
    Step 5: Store in an airtight container in a cool, dark place. There is no need to refrigerate. Hey Sugar! is good for 1 year.Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.
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    Last updated: 2015-06-02T11:49:07-04:00
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