10 Minute Easy Cannabis Chocolate Fudge Recipe (2024)

FAQs

How long should I beat my fudge? ›

until it starts to crystallize. If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes. The mixture is ready to be poured into a pan when it has visibly thickened and lost a bit of its luster.

Desired texture

It should hold together well without being too hard and, above all, has to be melty and silky in your mouth. It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy.

A supersaturated solution is highly unstable, and any agitation will cause crystallization to occur throughout the solution. If fudge is stirred while it's still hot, fewer crystals form, and they grow larger as the syrup cools, resulting in a coarse, grainy candy.

Cannabutter is made from butter and cannabis. It's primarily used to make edible cannabis products like baked goods and candies. These may help relieve cancer-related symptoms and improve sleep. However, cannabutter may contain inconsistent concentrations of THC, making it easy to overconsume.

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Why has my Fudge not set? The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft.

Vanilla enhances the flavour of chocolate by adding creaminess, balancing sweetness, and countering acidity and bitterness.

Why shouldn t you stir fudge after it reaches the correct temperature? ›

Without stirring or agitating the pot, allow the fudge to cool to 130°F (54°C)—or even lower! Harold McGee says that “candy texture is affected by the syrup temperature at which crystallization begins,” and this is the temperature where the seeds can form correctly.

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

I prefer to use ghee to make my canna-butter, which is full-fat butter, without any milk solids, and the best brands are made by a simmering process which gives it a lovely slightly nutty flavor. The fats absorb the power of cannabis in a beautiful way!

Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight. The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Use a paper towel to pat the surface of the butter on all sides to absorb any droplets of moisture.

The most common methods of making cannabutter are 1) heat butter, decarbed weed, and lecithin at low heat (160°–200°F), or 2) slow simmer* butter and decarbed weed in water. Three hours is a good time for either method; I have seen claims that longer than that is even better.

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.