Sinfully sweet and irresistibly creamy, this fudge is straight out of the realm of fantasy. Concocted by Mary Aught-Six to help her ailing father, these treats combined his favorite dessert with the medicine he needed to feel better. Fudge was invented in America and first sold in 1886 for a mere forty cents per pound. Since then, it’s become a popular gift associated with resort towns all over the country. So the next time you go somewhere touristy, why not bring along a low dose of this tasty and easy-to-transport dessert that packs an undoubtedly psychedelic effect? The best fudge boasts a creamy texture, not a grainy mouthfeel, so we’ve added the marshmallow cream to achieve a smooth sweetness.
STONES 15 TO 20
6 tablespoons Simple Cannabutter (see recipe)
2 cups sugar
2/3 cup evaporated milk
One 12-ounce bag semisweet chocolate chips
One 7-ounce jar marshmallow cream
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
1. In a saucepan over high heat, combine the cannabutter, sugar, and evaporated milk, and bring to a slow, rolling boil for 5 minutes, stirring constantly.
2. Remove the mixture from heat and immediately stir in chocolate chips, marshmallow cream, vanilla, and nuts. Stir until the chocolate melts, about 3 to 5 minutes.
3. Pour the liquidy sweetness into a 9-by-9-inch pan lined with parchment paper and chill completely, then cut into squares.