By Mary J. White
I adapted this recipe from a Brazilian confectionary from the 1940s to honor my good friend Toni Case. It’s very simple and very tasty, plus… cannabis! If your hands get sticky while rolling the small balls, coat them with cooking spray. So good! To make about two dozen candies, you will need:
1 14-ounce can of sweetened condensed milk
½ cup of unsweetened cocoa powder
3 tablespoons of infused cannabis butter or solid coconut oil
1 tablespoon of cinnamon
1 teaspoon of salt
1 cup of dried strawberries / raspberries / chopped dried tart cherries
Streusel or colored sugar
Generously oil a 9-inch square baking dish. Put everything but the crumble in a medium saucepan and cook on low to medium for about 20-25 minutes, stirring frequently.
Remember to keep the temperature low so you don’t burn any of the good things. You want this really thick – your spatula will leave a distinct mark when you drag it across the floor. Spread these in the prepared baking pan and refrigerate for at least an hour.
When it cools, scoop about 1 tablespoon of the mixture and roll it into a cute little ball, then place it in these little muffin cups. You can sprinkle the sparkle over it or roll up the pretty things – just as you wish!
If you use 3 tablespoons of cannabis butter, you have a total strength of around 150 mg. If you use hash butter instead, you can enjoy around 400-600 mg. Plan accordingly and have fun!
Keep these in the refrigerator and make sure to keep them safe and away from the little ones.