Photo by Eva Kolenko

Infused Sugar

1. Decarboxylate the cannabis.

To activate the THC, spread crumbled cannabis in a thin layer on a baking sheet, cover with foil and heat for one hour in a preheated 240 F oven. Make an alcohol tincture from the decarbed cannabis.

2. Make an alcohol tincture from the decarbed cannabis.

Be sure to use a higher proof alcohol, preferably Everclear, or other food-grade 191-proof liquor. The higher the proof, the less water it contains. Too much water can turn sugar into a gummy mess.

Place 1 ounce crumbled cannabis and 11/8 cups alcohol into a canning jar, cover and shake. Store in a cool dark cabinet and let steep for a minimum of four days. Shake the jar once or twice each day. After steeping, pour the mixture through a cheesecloth-lined strainer or through a fine mesh yogurt strainer. Refrigerate.

3. Use the tincture to infuse the sugar.

Combine 1 cup sugar with ¼ cup tincture in a bowl and mix thoroughly. It is normal for the mixture to be grainy. Spread in a thin layer on a clean, dry baking sheet and heat for about an hour in a preheated 200 F oven, removing the pan to stir the sugar every 15 minutes. When all the alcohol is evaporated, the sugar will have a dry consistency, and maybe some lumps. Give it a spin in a blender or food processor, or alternately press through a sieve to return to a sugar-like texture. Allow to cool completely before storing in an airtight container at room temperature.

Recipe by Cheri Sicard  

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