The general public’s stance on marijuana is decidedly different than it was a decade ago thanks to changes throughout the US. Allowing both medical and recreational usages in various states has led to an increased demand for information about making weed edibles, a happy byproduct that we have better access to now more than ever.
While weed edibles these days run the gamut from cupcakes to thanksgiving recipes, there is no denying that baking cookies or brownies remain an all-time classic. However, knowing how to make edibles requires a certain level of knowledge both in cooking and with marijuana so as not to create something terrible for your experience.
After all, people are looking for something that both tastes good and has high potency. Unfortunately, you can’t get this by simply sticking some pre-bought mix on a cookie sheet; however, we’ve got the perfect recipe to make edibles at home with just one important ingredient: weed.
The actual items you need
Aside from the actual weed, get some quality chocolate, such as Guittard or Scharffen Berger. Then start by grabbing six large eggs, two sticks of unsalted butter, and vanilla extract. You may also want to grab a pinch of sugar for sweetness in the mix. You’ll also need all-purpose flour along with baking powder, as well as kosher salt to season them up just enough without making it too salty or bland tasting overall.
You’ll also need a cookie sheet lined with parchment paper, a weed grinder, food processor, wooden spoon, cheesecloth, and two large pots.
Pick your strain
The perfect strain for you depends on the mood and social situation – so ask yourself, “Daytime cookie or nighttime cookie?” Although weed impacts everyone differently (even those who are sensitive to its effects), Sativa gives users energy while Indica is better suited towards relaxation.
Decarboxylation
The reason why marijuana is most commonly smoked rather than eaten has everything to do with the way it’s processed. Raw weed contains non-psychoactive ingredients and vitamins, essential oils as well as acids. It can be a “superfood” for some people who want these nutrients without experiencing any of that sickly effect associated with eating raw cannabis leaves or flowers.
To make weed edibles/pastries, it’s important for a chef to first prepare the weeds to make sure the edible will retain all of the weed’s psychoactive ingredients.
If you’re looking for the best results, your cannabis must be cooked at just the right temperature. THC boils at 314ºF and heating above this point will result in lower potency. The process itself, however, is rather straightforward:
- Preheat your oven to 240ºF.
- Break down the leaves into manageable pieces. Place it on a cookie sheet as if you were toasting spices and don’t overdo it so that they’re all piled up against each other.
- Put the sheet in the oven and monitor for 30-40 minutes (depending on oven strength and the strain of weed) and wait until it turns into a golden brown color.
- Take out of the oven and let the toasted marijuana cool. Then put the weed in a food processor and pulse it for a second so it is ground coarsely.
Infusion
In a medium-sized saucepan, bring two quarts of water to the boil on your stove. Once boiling, add in the sticks of butter and allow them all to melt together before adding the marijuana. Reduce the heat to low so it simmers until ready.
To ensure that your butter recipe turns out, make sure the weed is floating about 1.5 to 2 inches from the bottom of the pan while at low heat for three hours until the mixture starts getting thick on top with no bubbles or browning around edges.
Now you’re nearly finished! After adding the butter to a bowl lined with cheesecloth, squeeze out any remaining liquid. Then allow it to cool for an hour before putting it into the fridge until solid and taking on the consistency of spreadable butter.
