— COOKING WITH CANNABIS —

MAKE ALL THE TASTY TREATS

Get ready to transform your kitchen into a haven for delicious, infused treats! The 3 recipes below are enough to infuse just about anything you can eat!

Cooking with THC isn’t just about adding cannabis to butter. To get the most out of your weed you need to understand decarboxylation. THC-A is non-psychoactive; it’s the inactivated precursor to THC (Delta-9-tetrahydrocannabinol, or Δ-9 THC), which produces the psychoactive “high” effect. To achieve that high, you need to convert inactivated THC-A into activated THC. This is accomplished through a process called decarboxylation – the removal of CO₂.


Even inactivated THC-A offers many therapeutic benefits, such as:

  • Helping with chronic immune system disorders.
  • Anti-inflammatory properties.
  • Anti-proliferative effects
  • Helping control muscle spasms.



Mark whatever you are storing your edibles in with a clear warning. This ensures everyone knows exactly what they’re getting. Sweets left out are always a temptation, and an unsuspecting person might eat two or three cookies and be sidelined for hours. These treats are a drug, and people need to know what they are before popping them into their mouths, so remember:

KEEP OUT OF REACH OF CHILDREN

And a final word of warning: IF YOU COOK WITH WEED, YOUR KITCHEN WILL SMELL LIKE WEED

Now for the fun stuff:

gather your ingredients

decisions, decisions.

EQUIPMENT NEEDED:

  • Digital Temperature Gun
  • Digital Scale
  • Paint-straining bags or cheesecloth
  • Large Bowl
  • Strainer
  • Rubber Gloves
AND

FOOD NEEDED:

  • 1 Stick of Butter
  • OR
  • 1/2 Cup Coconut Oil
  • OR
  • 1/2 cup Granulated Sugar &
  • 151-Proof or Higher Alcohol

FLOWER NEEDED:

  • Level 1: 1.5 Grams
  • Level 2: 3 Grams
  • Level 3: 6 Grams
OR

CONCENTRATE NEEDED:

  • Level 1: 1/4 Gram
  • Level 2: 1/2 Gram
  • Level 3: 3/4+ Grams
Dosing per Level (approximate):
Level 1 (150 mg total THC):
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 (300 mg total THC):
1 tablespoon = about 37.5 mg THC
12 edibles: about 25 mg THC each
18 edibles: about 16.6 mg THC each
Level 3 (600 mg total THC):
1 tablespoon = about 75 mg THC
12 edibles: about 50 mg THC each
18 edibles: about 33.3 mg THC each

DECARBOXYLATE YOUR WEED

Big word, easy to do.
SKIP THIS STEP IF YOU ARE USING CONCENTRATES! THE THC IS ALREADY “ACTIVATED” AND DECARBED.

Decarboxylate the cannabis:

  • Preheat your oven to 250°F.
  • Place the ground cannabis in a small, heat-proof baking dish.
  • Bake for 15−20 minutes, then use your digital temperature gun to check the cannabis temperature. Once it reaches 250°F, continue baking for another 30 minutes, checking the temperature frequently. (This process also removes any moisture from the plant material.)

    • Caution: If the temperature goes too high for too long, the cannabis can burn, THC may convert to CBN (a cannabinoid with sedative effects), and you’ll lose potency.

  • Remove from the oven and let cool. If not using immediately, store in an airtight container in a dark place for up to 2 months.

MORE OF A VISUAL LEARNER? Check out this video for a guide:

choose YOUR RECIPE

palyer select:
coconutoil

Infused Coconut Oil

budder

Infused Butter

sugar

Infused sugar

Infuse the Coconut Oil:

  • Melt the coconut oil in a small saucepan over medium-low heat.
  • Add the decarboxylated cannabis.
  • Bring the coconut oil temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
  • DO NOT LEAVE UNATTENDED! Excessive heating causes THC degradation and can convert it to CBN or result in vaporization. Inadequate heating means most cannabinoids remain unactivated. Reheating the decarbed cannabis in the coconut oil helps ensure a better conversion.) Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

  • Remove the saucepan from heat and let it sit for 10 minutes.
  • Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
  • Spoon the infused coconut oil into the lined strainer.
  • Using a large spoon or potato masher, press as much liquid as you can through the cloth.
  • Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Coconut Oil can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.

Infuse the Butter:

  • Melt the butter in a small saucepan over medium-low heat.
  • Add the decarboxylated cannabis.
  • Bring the butter temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
  • Important: Excessive overheating degrades THC and can convert it to CBN or result in vaporization. Insufficient heating means most cannabinoids remain inactivated. Reheating the decarbed cannabis in the butter helps ensure a better conversion. Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

  • Remove the saucepan from heat and let it sit for 10 minutes.
  • Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
  • Spoon the infused butter into the lined strainer.
  • Using a large spoon or potato masher, press as much liquid as you can through the cloth.
  • Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Butter can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.

Infuse the Alcohol:

  • Remove the baking dish from the oven and reduce the oven temperature to 200°F.
  • Transfer the decarboxylated cannabis to a mason jar.
  • Pour just enough high-proof alcohol to cover the cannabis and seal the jar.
  • Shake the jar every 3−5 minutes for 20 minutes, then open the lid.

Strain the alcohol infusion:

  • 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 a spoon or your fingertips, being careful not to break the filter.


Evaporate the alcohol:

  • Place the sugar in a heat-proof glass pie dish.
  • Add the strained alcohol solution to the sugar.
  • 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.

Store your infused sugar in an airtight container in a cool, dark place. Refrigeration is not needed. It’s good for 1 year.

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