An AVB recipe for the Holidays - Christmas Cannafudge

While fudge can be eaten all year round, it seems especially well suited for Christmas. Cannafudge packs a sweet punch, is filled with all the magic of the season, travels well, and folks will think you're better than Willy Wonka. That said, it is crazy easy to make, and the ingredients are not hard to come by – you might even have them all in your pantry.

Before we get into this recipe, I have to emphasize the importance of differentiating “medicated” treats from the more plain-jane, non-medicated fare. Accidentally dosing someone is NOT cool, so plan on having a way to mark your fudge (with something easy to see and distinctive), so people can know what they are choosing. Additionally, fudge can dry out and crumble, which can waste product and make dosing inconsistent) so having a nice tin or airtight container not only keeps it fresh, it can aid in identifying the “special contents.” Finally, like all medicated treats, cannafudge can pack a real punch, so go slow and wait 30 to 45 minutes before consuming a second serving. Fudge is so delicious that it is tempting to eat more than you want, when medication is involved! Remember: if you are medicated, you don't drive the sleigh. While this is candy, keep your cannafudge and all medications away from children.

Ingredients

4 oz. ABV Cannabutter (see recipe here)
4 oz. Chocolate (I used semi-sweet chocolate chips, but pick your favorite dark, milk or white)

3 Tbsp Milk
1 lb. Powdered Sugar, sifted to get out lumps
Decorations or add-ins to help identify your treat as “special”
Lined 8x8 pan (I used parchment, but foil or waxed paper is also good) Method

In a heat-proof bowl, combine the cannabutter and chocolate, and microwave on HIGH for 3 minutes, stirring every minute or so with a silicone spatula. While you are doing this, line your pan so it is ready when you want it. Hint: Line the pan so the parchment, foil, or waxed paper hangs over at least two opposite sides of the pan, so you can lift out the entire block of cooled fudge to cut it.

Once your cannabutter and chocolate is completely heated and stirred, mix in 3 Tbsp milk, stirring vigorously to make a uniform syrup.

Working quickly, fold in the entire pound of powdered sugar, a little at a time. Keep working it in, using a strong kneading stroke, as it will be quite stiff at the end! If you are adding nuts or other identifying ingredients, now's the time.

Press the warm fudge into your lined pan, keeping it a uniform thickness to aid in creating consistent- sized treats, which is helpful in measuring a dose. Decorate further, before the fudge cools completely.