Brown Sugar Boba THC Chews
(20 mg THC each · 25 chews · 500 mg total batch)
Chewy black-sugar boba pearls suspended in a buttery brown-sugar caramel that tastes exactly like fresh milk-tea shop brown-sugar syrup. Zero weed taste, pure Taiwanese night-market nostalgia.
Decarboxylation
2.5 g flower @ 22–25 % THC (or 1.25 g good kief)
240 °F for 40 minutes in sealed mason jar → ~500 mg usable THC
Infusion
½ cup (113 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 500 mg THC butter
Boba
½ cup dried black tapioca pearls (5-minute quick-cook kind)
Cook per package → rinse → soak in ¼ cup dark brown sugar syrup (2 tbsp sugar + 2 tbsp hot water)
Caramel Chew Base
All 500 mg THC butter
1 cup (200 g) dark brown sugar
½ cup (120 ml) heavy cream
⅓ cup (110 g) light corn syrup or glucose
½ tsp fine salt
1 tsp vanilla bean paste
Steps
1. Line 8×8 pan with parchment, lightly buttered.
2. In heavy pot: brown sugar + cream + corn syrup + salt + THC butter.
Cook to 245 °F (firm-ball) while stirring constantly (8–10 min).
3. Remove from heat → stir in vanilla → fold in drained boba pearls quickly.
4. Pour into pan → cool 30 minutes until warm → score 5×5 = 25 squares → cool completely (2–3 hours).
5. Cut along scores → wrap individually in wax paper.
Storage
Airtight tin → 1 month room temp (stays chewy)
Fridge → 3 months
Dosing
500 mg ÷ 25 = 20 mg exact per chew
One chew = happy milk-tea memory
Two chews = you’re humming Jay Chou in the bubble-tea line
Deep molasses brown-sugar flavor, soft chewy caramel, and those perfect bouncy boba pops in every bite.
These disappear faster than fresh tiger-sugar at the night market.
Make double.
Hide half.
You already know.