ULTIMATE STABILIZED BOTANICAL DOSING FUDGE 🍫🌿✨
A professional-grade, ultra-smooth dark chocolate fudge engineered for consistent dosing and long-term shelf stability.
RECIPE INFO:
Category: Gourmet Edible / Confection
Difficulty: Medium
Prep Time: 15 minutes
Cooking Time: 10 minutes
Setting/Cure Time: 24 hours
Total Time: 24 hours 25 minutes
Servings: 24 squares
THC per serving: Approximately 20mg per square
TERPENE PAIRING:
Best paired with strains high in Myrcene or Linalool. The soothing, lavender and earthy notes of these terpenes harmonize perfectly with the rich cocoa and provide a relaxing aromatic profile that complements the density of the fudge.
DOSAGE INFORMATION:
Based on 480mg total THC infusion. Each 1-inch square contains approximately 20mg of THC. The high-fat content of the fudge provides an ideal carrier for the infusion, ensuring uniform distribution and high bioavailability.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Fudge is highly concentrated; effects may be potent and long-lasting. Do not drive or operate machinery.
INGREDIENTS:
* 14 grams high-quality cannabis flower (for the butter base)
* 1 cup unsalted European-style butter (you will use 1/2 cup for this recipe)
* 3 cups semi-sweet professional couverture chocolate chips
* 1 can (14 oz) sweetened condensed milk
* 2 tbsp glucose syrup or light corn syrup (for stability)
* 1 tsp sunflower lecithin
* 1 tbsp pure vanilla bean paste
* 1/2 tsp fleur de sel
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes until golden brown.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler.
* Add the decarboxylated flower.
* Simmer at 160°F-170°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Measure 1/2 cup of this infused butter for the recipe.
PREPARATION INSTRUCTIONS:
* Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
* In a heavy-bottomed saucepan over low heat, combine the 1/2 cup of infused butter, sweetened condensed milk, glucose syrup, and sunflower lecithin.
* Stir constantly until the mixture is warm and homogenous (approx. 150°F).
* Add the chocolate chips and salt. Continue to stir gently until the chocolate is completely melted and the mixture is thick and glossy.
* Remove from heat and fold in the vanilla bean paste.
* Pour the mixture into the prepared pan and smooth the top with an offset spatula.
* Let the fudge sit at room temperature for 4 hours, then cover and refrigerate for at least 12 hours.
* Once fully set, lift the fudge out of the pan and cut into 24 even squares using a hot, clean knife.
CHEF TIPS:
For the ultimate storage hack, wrap individual doses in food-grade wax paper and place them in a vacuum-sealed bag. Store in an opaque container in the back of the freezer. This protects the botanical compounds from light and oxygen, keeping your fudge fresh and potent for up to six months. When ready to consume, let the individual piece reach room temperature while still wrapped to prevent condensation from forming on the surface.
Enjoy the Ultimate Stabilized Botanical Dosing Fudge responsibly 🍫🌿✨