4 tablespoons of cannabis butter
1 cup of sugar
1/2 teaspoon of salt
3 cups of mini marshmallows
1/2 teaspoon of pure vanilla extract
1 bag (12 ounces) of semisweet chocolate chips
1/2 cup of heavy cream
Put a layer of butter (regular) on an 8-inch square baking pan. Line the baking pan with two crossed pieces of parchment paper, leaving an overhang to make it easier to lift the final product out of the pan. Butter the paper with any extra cannabis butter, or regular butter if you only have enough for the ingredients.
In a large pan, combine butter, marshmallows, sugar, cream, and salt and cook the mixture over medium, stirring occasionally, until the marshmallows are melted (about 8 minutes or so). Turn the heat off, stir in the vanilla, and the chocolate chips. Make sure all of the chocolate chips are melted.
Pour the fudge mixture into the prepared baking pan, and smooth the top. Let it cool for about half an hour. Put it into the refrigerator for about 1 hour. Using the overhanging parchment paper, lift the fudge onto a cutting board and cut the hunk into squares. The person that sent me this recipe said it should be cut into 36 squares, but I will let you decide the size of the pieces