Cannabis Infused Sugar

CannaSugar

Most everyone has either heard of canna-butter and cannabis infused oils. Edible lovers though are wanting more versatility and have expanded cooking with infused sugar. With sugar, you are presented with the benefits of versatility as sugar is long lasting, usable in many different recipes and offers discretion to those who don’t always want to advertise they are eating edibles or smoking. Enjoy and let us know what your favorite recipe to use infused sugar!

Ingredients

  • 3 grams of marijuana
  • 1/2 cup of high proof alcohol like Everclear
  • 1/2 cup of granulated sugar

Equipment

  • baking sheet
  • mason jar or container that is similar
  • bowl
  • cheesecloth, mesh

Directions

  1. Heat your oven to 250° F (120° C).
  2. Spread your marijuana into an even layer across your baking sheet.
  3. Once the oven is preheated, place your baking sheet of marijuana in the oven and bake it for about 35 to 40 minutes. Be sure the oven doesn’t go over 250° F, or it may burn, which results in the batch losing its potency.
  4. Once baked, remove the baking sheet from the oven to let it cool.
  5. Turn your oven temperature down to 200° F (93° C).
  6. Grind the heated marijuana into a coarse powder. This is decarboxylated weed and can be stored in an airtight container in a cool, dark place for two months if you want to make it in batches.
  7. Transfer the decarboxylated weed you want to use into a jar. Add enough alcohol to the jar to cover the weed and screw the lid on tight.
  8. Shake the jar every five minutes over the course of 20 minutes, letting it sit between sessions.
  9. Take your cheesecloth and bowl and strain the mixture through the cheesecloth. Once completely strained, discard the solids.
  10. In the bowl, add the sugar and mix until uniform.
  11. Spread the sugar mixture in an even layer over a nine-inch by 13-inch baking sheet.
  12. Place the baking sheet in the oven, maing sure the oven has cooled to 200° F.
  13. Bake the sugar mixture, stirring occasionally, until the alcohol has completely evaporated and the sugar has taken on a light-gold color.
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