PRO CHEF ARTISANAL SUGAR 💎🌿✨
A versatile, free-flowing infused sugar designed for precision dosing in pastries, beverages, and gourmet garnishes.
RECIPE INFO:
Category: Gourmet Infusion / Sweetener
Difficulty: Medium
Prep Time: 15 minutes
Infusion/Drying Time: 24 hours
Total Time: 24 hours 15 minutes
Yield: 1 cup infused sugar
THC per serving: Approximately 10mg per tsp (based on tincture potency)
TERPENE PAIRING:
Best paired with strains high in Limonene or Linalool. These terpenes provide a citrusy and floral brightness that integrates perfectly with the crystalline structure of the sugar, making it ideal for fruit-based desserts or high-end tea service.
DOSAGE INFORMATION:
Based on 1 cup of sugar infused with a 1400mg tincture (made from 7g of 20% flower). One teaspoon contains approximately 29mg of THC. For a beginner 10mg dose, use approximately 1/3 tsp of the finished sugar.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Sugar-based infusions can have a faster onset when dissolved in liquids. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower
* 4 oz 190-proof grain alcohol or culinary solvent
* 1 cup organic granulated cane sugar
* 1/2 tsp dried organic lemon zest (optional, for aromatic bridging)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 40 minutes until light toasted brown.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Create a "Quick Wash" tincture by combining the cooled flower and 4 oz of ice-cold 190-proof alcohol in a jar.
* Shake vigorously for 3-5 minutes.
* Strain through a coffee filter into a clean glass bowl.
* You now have a concentrated botanical tincture ready for the sugar.
PREPARATION INSTRUCTIONS:
* Place 1 cup of granulated sugar in a clean glass bowl.
* Slowly pour the strained tincture over the sugar.
* Stir thoroughly with a silicone spatula until the sugar has the consistency of wet sand and is evenly tinted.
* Spread the wet sugar in a thin, even layer onto a glass baking dish or a silicone-lined sheet pan.
* Place in a well-ventilated area, away from any open flames, and allow to air dry for 24 hours. Stir the sugar every few hours to break up any large clumps and accelerate evaporation.
* Once the sugar is completely dry and no scent of alcohol remains, pass the sugar through a fine-mesh sieve or tamis to restore its free-flowing texture.
* Transfer to an airtight glass jar and store in a cool, dark place.
CHEF TIPS:
To ensure the most professional finish, avoid using any heat during the drying process. While it may be tempting to use an oven, even a low temperature can cause the sugar to melt or the volatile terpenes to evaporate. Patience in the air-drying phase results in a cleaner flavor and a much more stable crystalline structure.
Enjoy the Pro Chef Artisanal Sugar responsibly 💎🌿✨