ARTISANAL THAI FUDGE 🥥🌶️
A creamy, exotic take on fudge that marries the tropical sweetness of coconut and palm sugar with the subtle heat of ginger and the bright fragrance of lemongrass. This is a dairy-free, plant-based edible that offers a complex flavor profile unlike any traditional confection.
RECIPE INFO:
Category: Edible / Confection
Difficulty: Medium
Prep Time: 20 minutes
Total Time: 2 hours (includes setting time)
Servings: 16 squares
THC per serving: Approximately 10mg THC per square (using 160mg total in the batch)
TERPENE PAIRING:
Best paired with strains high in Limonene or Beta-Caryophyllene. Limonene accentuates the lemongrass and citrus notes, while Caryophyllene bridges the gap between the spicy ginger and the rich coconut base.
DOSAGE INFORMATION:
Each square contains approximately 10mg THC. This is a standard dose. Total batch contains 160mg THC. Ensure the infused coconut oil is whisked vigorously into the mixture to prevent separation.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 1/2 cup cannabis-infused coconut oil (160mg THC total, decarboxylated)
* 1 can (14 oz) full-fat coconut milk
* 1 1/2 cups palm sugar or coconut sugar
* 1 tbsp fresh grated ginger
* 1 stalk lemongrass, finely minced (white part only)
* 1/2 tsp sea salt
* 1/2 tsp vanilla extract
* 1/4 cup shredded unsweetened coconut (for garnish)
* Optional: A pinch of Thai chili flakes for a "spicy" kick
INSTRUCTIONS:
* Line an 8x8 inch pan with parchment paper.
* In a heavy-bottomed saucepan, combine the coconut milk, palm sugar, grated ginger, and minced lemongrass.
* Bring the mixture to a gentle boil over medium heat, stirring constantly.
* Reduce heat to low and simmer, stirring frequently, until the mixture thickens and reaches the "soft ball" stage (approximately 235-240°F on a candy thermometer).
* Remove from heat and immediately whisk in the infused coconut oil, sea salt, and vanilla extract.
* Continue to whisk vigorously for 2-3 minutes as it cools slightly; this creates the fudge-like emulsion.
* Pour the mixture into the prepared pan and smooth the top.
* Sprinkle with shredded coconut and optional chili flakes.
* Allow to cool at room temperature for 30 minutes, then refrigerate for at least 90 minutes until firm.
* Cut into 16 equal squares.
CHEF TIPS:
The Emulsion: Whisking is the most important part. If you don't whisk enough when adding the oil, it may settle on top of the fudge rather than incorporating.
The Sugar: Palm sugar gives the fudge a deep, caramel-like flavor that white sugar cannot replicate. Look for it in Asian grocery stores.
The Heat: If you want a more intense ginger flavor, let the ginger steep in the coconut milk for 10 minutes before adding the sugar and starting the boil.
Enjoy the Artisanal Thai Fudge responsibly 🥥🌶️