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How To Make Chocolate Marijuana Fudge

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chocolate cannabis fudgeChocolate Marijuana Fudge Recipe

Ingredients

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

Directions

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 :)

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2 Comments

  1. You could also add the Magic Butter into this easy recipe. You
    just have to adjust the butter amount.

    3/4 lb. (12 oz.) VELVEETA® or VELVEETA Made With 2% Milk Reduced Fat
    Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

    1 cup (2 sticks) butter or margarine

    6 squares BAKER’S Unsweetened Chocolate

    2 Tbsp. light corn syrup

    2 pkg. (16 oz. each) powdered sugar (about 8 cups)

    1-1/2 cups chopped PLANTERS Pecans

    1 tsp. vanilla

    PLACE VELVEETA, butter, chocolate and corn
    syrup in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave an
    additional minute; stir until well blended.
    ADD chocolate mixture, in
    batches, to sugar in large bowl, beating with electric mixer on medium speed
    until well blended after each addition. Stir in pecans and vanilla.
    POUR into greased 13×9-inch
    pan. Smooth top with spatula; cover. Refrigerate several hours or until firm
    before cutting into 1-inch squares to serve. (For longer storage, wrap tightly
    and freeze up to 2 months. Thaw in refrigerator overnight before
    serving.

  2. 3/4 lb. (12 oz.) VELVEETA® or VELVEETA Made With 2% Milk Reduced Fat
    Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

    1 cup (2 sticks) butter or margarine

    6 squares BAKER’S Unsweetened Chocolate

    2 Tbsp. light corn syrup

    2 pkg. (16 oz. each) powdered sugar (about 8 cups)

    1-1/2 cups chopped PLANTERS Pecans

    1 tsp. vanilla

    PLACE VELVEETA, butter, chocolate and corn
    syrup in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave an
    additional minute; stir until well blended.
    ADD chocolate mixture, in
    batches, to sugar in large bowl, beating with electric mixer on medium speed
    until well blended after each addition. Stir in pecans and vanilla.
    POUR into greased 13×9-inch
    pan. Smooth top with spatula; cover. Refrigerate several hours or until firm
    before cutting into 1-inch squares to serve. (For longer storage, wrap tightly
    and freeze up to 2 months. Thaw in refrigerator overnight before
    serving.