Know what you're holding — and what the law allows.

THC dissolved in high-proof food-grade alcohol instead of fat. Dosed by the dropper, used as-is, stirred into drinks, or used in other recipes. Alcohol pulls THC out fast, so this is a cold, quick wash — a long soak extracts mostly chlorophyll and bitterness, not more THC. Makes about 3½ fl oz.

Safety, non-negotiable: food-grade grain alcohol only (190-proof / 95% Everclear or equivalent) — never rubbing alcohol, never denatured alcohol. No flame, no burner, no evaporation step — it's made cold and stored as a liquid.

You need: 7 g (¼ oz) decarbed flower · 4 fl oz (120 ml) 190-proof food-grade grain alcohol · a jar · coffee filter · dark glass dropper bottle.

1. Put the sealed alcohol bottle and the jar of decarbed flower in the freezer at least 4 hours, ideally overnight. Cold alcohol dissolves THC readily but pulls far less chlorophyll and plant wax — golden tincture instead of swamp-green.
2. Pour the ice-cold alcohol over the cold flower, just covering it. Lid on tight.
3. Shake gently for 3–5 minutes, then back in the freezer for 30–60 minutes, shaking once or twice more.
4. Strain through a coffee filter set in a funnel (cheesecloth first if it clogs). Let it drip; don't wring hard.
5. Bottle in a dark glass dropper bottle. Label with date, flower, and estimated mg per ml.

Storage: cool, dark, sealed — 6–12 months easily. Locked away from children, like any strong spirit.

Dose: 7 g of 20% flower → about 980 mg in ~120 ml ≈ 8 mg per ml. A dropper is about 1 ml; the honest first test is ¼ dropper (≈ 0.25 ml) ≈ 2 mg. Held under the tongue it can arrive in 15–45 minutes; swallowed, it's an edible — wait the full 2 hours.

Cost: one-time — dark dropper bottles, 6-pack $8–12. Per batch ~$3.50–4.50 (alcohol share $3–4 + filter ~$0.10) ≈ $0.03 per ml.

The classic. The infusion is the only special part. Makes one 8×8-inch pan, cut into 16 brownies.

You need: ½ cup butter total — 3½ tbsp cannabutter + 4½ tbsp plain butter (the split is the dosing, below) · 1 cup sugar · 2 eggs · 1 tsp vanilla · ⅓ cup unsweetened cocoa · ½ cup flour · ¼ tsp salt · ¼ tsp baking powder.

1. Heat the oven to 350°F (175°C). Grease and line an 8×8-inch pan.
2. Melt both butters together gently. Melting the plain butter with the cannabutter is a dosing step: it spreads the THC evenly, so there are no hot-spot brownies and weak brownies.
3. Whisk in the sugar, then the eggs one at a time, then the vanilla.
4. Fold in cocoa, flour, salt, and baking powder until just combined — no flour streaks, don't beat it.
5. Spread the batter evenly, corners included. Uneven batter = uneven pieces = uneven doses.
6. Bake 25–30 minutes: edges set, centre just barely wobbling, a toothpick comes out with moist crumbs, not wet batter.
7. Cool completely in the pan before cutting — warm brownies tear, and torn pieces wreck the per-piece math.
8. Cut 4 × 4 = 16 pieces, as equal as you can. Wrap and label with the mg per piece.

Storage: airtight at room temperature ~2 days; fridge up to a week; freezer up to ~3 months, pieces wrapped individually. Labelled and locked away — these look exactly like brownies, because they are.

Dose: target ≈ 10 mg per brownie → 16 × 10 = 160 mg in the pan ÷ ~46 mg per tbsp of standard cannabutter ≈ 3½ tbsp cannabutter, the rest plain. Result ≈ 10 mg per brownie, honestly 8–12 mg. For a 5 mg pan, halve the cannabutter to 1¾ tbsp and make up the difference with plain butter.

Cost: one-time — an 8×8 pan only if your kitchen lacks one (most own the pans; $15–25 with a baking sheet if not). Per batch ~$4–5 (pantry ingredients $3–4 + cannabutter share ~$0.55) ≈ $0.30 per brownie.

Makes 24 cookies at a sensible first-batch strength.

You need: ½ cup butter total — 2½ tbsp cannabutter + 5½ tbsp plain butter, softened · ½ cup sugar + ½ cup packed brown sugar · 1 egg · 1 tsp vanilla · 1¼ cups flour · ½ tsp baking soda · ½ tsp salt · 1 cup chocolate chips.

1. Heat the oven to 350°F (175°C). Line a baking sheet.
2. Cream both butters (melt them together first, then beat) with both sugars until smooth. Even mixing is the dosing rule again.
3. Beat in the egg and vanilla.
4. Stir in flour, baking soda, and salt until just combined, then the chocolate chips.
5. Scoop level tablespoons of dough — 24 of them — spaced on the sheet. Level scoops are dose control: a heaped scoop is a bigger cookie and a bigger dose.
6. Bake 10–12 minutes, until the edges are golden and the centres still look slightly soft.
7. Cool on the sheet 5 minutes, then on a rack. Count them — the per-cookie math assumes 24; if you made 20, each one is stronger.

Storage: airtight tin ~3 days at room temperature; fridge a week; baked cookies or raw portioned dough freeze ~3 months.

Dose: target ≈ 5 mg per cookie → 24 × 5 = 120 mg ÷ ~46 mg per tbsp ≈ 2½ tbsp cannabutter, plain butter to ½ cup. Result ≈ 5 mg per cookie, honestly 4–6 mg. A first-time eater starts with one cookie — or half of one — and waits the full 2 hours.

Cost: per batch ~$5–6 (ingredients $4–5 + cannabutter share ~$0.40) ≈ $0.25 per cookie.

The one fiddly card — and the lecithin is not optional. THC rides in the oil; gelatin sets in water. Without an emulsifier the oil beads out as the gummies cool and the THC pools into a few gummies while the rest are blanks. Even dose is a safety property, not a nicety. Makes about 100 small (≈ 4 ml) gummies.

You need: ½ cup infused coconut oil · ½ cup cold water or fruit juice · 1 box (3 oz) flavoured gelatin · 2 tbsp unflavoured gelatin powder · ½ tsp sunflower lecithin · optional ½ tsp lemon juice or a pinch of citric acid · silicone gummy molds + a dropper or squeeze bottle.

1. Put the molds on a baking sheet — they're floppy, and the sheet is how you'll move them.
2. Oil, juice/water, and lecithin into a small saucepan over low heat. Whisk until the oil is fully melted and the mixture looks uniform and slightly milky.
3. Sprinkle both gelatins over the surface a little at a time, whisking constantly so no dry clumps form.
4. Keep whisking over low heat for 10–15 minutes until every granule has dissolved and the liquid is smooth. Never let it boil — boiled gelatin loses its set and you get medicated soup.
5. Off the heat, working quickly: fill the molds with the dropper, stirring the pot between fills so the oil stays evenly suspended from the first gummy to the last.
6. Refrigerate 1–2 hours (or freeze 20–30 minutes) until fully firm.
7. Pop the gummies out. Optional: stand them on parchment a few hours to firm up further before packing.
8. Count them and write the count on the label — the dose per gummy is the batch total divided by the count you actually made.

Storage: airtight in the fridge, about 2 weeks. Freezer: several months — freeze in a single layer first so they don't weld into one block. Room temperature is where home gummies go mouldy; don't.

Dose: ½ cup of standard coconut oil ≈ 400 mg → into ~100 gummies ≈ 4 mg per gummy, honestly 3–5 mg — deliberately gentle. Want stronger? Make the oil from a 14 g batch (≈ 800 mg per ½ cup → ≈ 8 mg each) or use bigger molds — and recount. The count is the dose.

Cost: one-time — silicone gummy molds with droppers $9–15. Per batch ~$3.50 (gelatins ~$1.50–2, juice ~$0.30, lecithin ~$0.10, infused-oil share ~$1.25) ≈ $0.04 per gummy.

The savoury option — dressings, gentle sautéing, drizzling. Same water-bath method as the coconut oil card. Never use it for high-heat frying: the heat wastes cannabinoids and the dose goes up in smoke, literally. Olive oil pulls a little less THC than coconut oil, so the planning numbers are lower. Makes about 1 cup.

You need: 7 g (¼ oz) decarbed flower · 1 cup olive oil (regular — not your best finishing oil) · a mason jar.

1. Flower and oil into the mason jar, lid fingertip-tight.
2. Water bath — jar standing in a saucepan or slow cooker of water at 160–200°F (70–95°C) for 2–4 hours, swirling every 30–60 minutes.
3. Cool, strain through cheesecloth, squeeze, jar, and label.

Storage: cool dark cupboard ~2 months; fridge up to ~6 months. It goes cloudy and semi-solid in the fridge — that's the oil, not spoilage; it clears at room temperature.

Dose (estimate): 7 g of 20% flower → about 675 mg per cup ≈ 42 mg per tablespoon.

Cost: one-time — mason jars, 12-pack $12–16. Per batch ~$2–3 (olive oil ~$1.50–3) ≈ $0.15 per tablespoon.

The honest grading first: this is the weakest extraction on this page. Glycerin is a poor solvent for THC compared with alcohol or fat. It's sweet, gentle, alcohol-free, and genuinely useful for people who can't use alcohol — but it pulls a fraction of what grain alcohol pulls, and published efficiency numbers are scarce. These figures use a planning factor of 0.35 (honest band maybe 0.25–0.50) — the roughest estimate in the library. If you need a dependable dose, use butter, oil, or alcohol tincture instead. Makes about 3½ fl oz.

You need: 7 g (¼ oz) decarbed flower, ground coarse · 4 fl oz (120 ml) food-grade vegetable glycerin · mason jar · dark dropper bottle.

1. Flower and glycerin into the mason jar; stir until every piece is coated. Lid on.
2. Jar into a slow-cooker water bath on LOW, or a saucepan water bath held at 160–180°F (70–80°C).
3. Warm 4 hours, shaking the jar every 30 minutes or so.
4. Off the heat: cool, then into a dark cupboard for at least 48 hours, shaking twice a day. (Traditional makers repeat the warm cycle 2–3 times over a week; each pass pulls a little more. The no-heat version is 6–8 weeks of daily shaking and lands in the same place.)
5. Strain through cheesecloth — glycerin is thick and slow; warm the jar briefly in warm water first and be patient. Press, don't force.
6. Bottle in dark glass with a dropper. Label with the estimate and the words "glycerin — weak extraction, test carefully."

Storage: cool and dark — 6+ months.

Dose (rough estimate): ≈ 430 mg in 120 ml ≈ 3.5 mg per ml, with the widest error bars on this page. First test: 1 ml, wait 2 full hours.

Cost: one-time — dark dropper bottles, 6-pack $8–12. Per batch ~$3–3.50 (glycerin share) ≈ $0.03 per ml.

The science: honey is sugar and water with essentially no fat, and THC does not dissolve in it — flower steeped straight in honey gives a weak, uneven product and a sticky mess. The reliable method: infuse a little oil first, then emulsify that oil into the honey with lecithin. The dose is then just the oil's dose, diluted by the honey — known numbers in, known numbers out. Makes about 1 cup.

You need: 1 cup honey · 2 tbsp infused coconut or MCT oil (standard batch ≈ 50 mg per tbsp) · ¼–1 tsp liquid sunflower lecithin · a blender, shake jar, or whisk and bowl.

1. Warm the honey gently until it pours easily — a bowl of warm water under the jar is enough. Don't cook it; honey scorches and thins.
2. Honey, infused oil, and lecithin into the blender (or jar, or bowl).
3. Blend or whisk 1–2 minutes until the oil disappears into the honey and the colour is uniform.
4. Pour into a clean jar. Let it settle 24 hours.
5. Stir before each use — even a good emulsion slowly drifts, and the stir is what keeps spoon #1 and spoon #20 the same dose.

Storage: sealed jar in the cupboard, about 6 months, re-stirring as needed. And the standard honey rule: never give honey of any kind to a child under 12 months — infused or not.

Dose: 2 tbsp oil × ≈ 50 mg = ≈ 100 mg in 1 cup of honey = 48 teaspoons → ≈ 2 mg per teaspoon — a gentle, tea-friendly strength by design. Double the oil for ≈ 4 mg per tsp.

Cost: per batch ~$6–7.50 (honey ~$5–7 + oil share ~$0.35 + lecithin ~$0.10) ≈ $0.14 per teaspoon.

Tincture stirred into plain sugar, with the alcohol allowed to evaporate at room temperature, leaving the THC on the crystals. It dissolves in drinks, bakes like sugar, and doses by the spoon — the most flexible form on this page, and the one that uses the most alcohol. Makes 2 cups.

You need: 14 g (½ oz) decarbed flower · 250 ml (≈ 8½ fl oz) 190-proof food-grade grain alcohol · 2 cups granulated sugar · a wide, shallow glass dish.

1. Make a cold tincture first, exactly as the alcohol tincture card (freeze both, quick wash, filter), but with the amounts above.
2. Sugar into the wide, shallow glass dish. Pour the tincture over it evenly.
3. Stir with a silicone spatula until all the sugar looks like uniform wet sand — no dry pockets, no puddles.
4. Set the dish in a ventilated room with a fan blowing across the top. Walk away. (See the safety box.)
5. Every few hours, fork through it and break up crusts. Total drying time 12–24 hours; it's done when it smells like sugar again, not alcohol, and flows dry.
6. Jar it, sealed, labelled with the mg per teaspoon.

Storage: sealed, cool, dark, dry — months. It's sugar; keep the lid honest against smells and moisture.

Dose: 14 g at 25% → ≈ 2,450 mg in 2 cups of sugar = 96 teaspoons → ≈ 25 mg per teaspoon — strong. A teaspoon in tea is a full dose for most people; half a teaspoon is the first-test amount. For weaker sugar, put the same tincture into 4 cups of sugar and halve it to ≈ 12 mg per tsp.

Cost: per batch ~$7–8.50 (alcohol ~$6–8 + sugar ~$0.60) ≈ $0.08 per teaspoon.

Chocolate is a fat-based food that sets solid — a natural carrier. The only skill is gentleness: chocolate scorches and seizes, and high heat is the enemy of both the chocolate and the THC. Makes about 20 chocolates.

You need: 8 oz (225 g) chocolate — chips, chunks, or a chopped bar; dark or milk both work · 2 tbsp infused coconut oil or cannabutter · silicone chocolate/candy molds (or an ice-cube tray, or a parchment-lined pan for bark).

1. Water in a saucepan, heatproof bowl on top — the bowl must not touch the water. Bring the water to a bare simmer.
2. Chocolate into the bowl. Stir as it melts — you want it just melted and glossy, roughly 110–120°F, never steaming hot.
3. Off the heat, stir in the infused oil until fully blended and shiny. Work fast; the mixture is already cooling.
4. Spoon or pour into molds. Tap the mold flat on the counter a few times to pop air bubbles and level the backs.
5. Refrigerate 30 minutes until fully set and glossy.
6. Turn out, count them, and label the container with the count and the mg per piece.

Storage: airtight, cool and dark — several weeks; fridge longer. White streaks ("bloom") are cocoa butter — ugly, harmless, still dosed. Locked away with extra care: of everything on this page, these look most like ordinary sweets to a child.

Dose: 2 tbsp standard coconut oil ≈ 100 mg ÷ 20 chocolates = ≈ 5 mg each. Want 10 mg pieces? Use 4 tbsp oil and expect a slightly softer set.

Cost: one-time — chocolate/candy molds $8–12. Per batch ~$3.50–5 (chocolate $3–5 + oil share ~$0.35) ≈ $0.20–0.25 each.

Makes about 30 small candies — the mold size decides the count.

You need: 1 cup sugar · ⅓ cup light corn syrup · ¼ cup water · 2 tbsp alcohol tincture · 1 tsp candy flavouring (optional) + a few drops food colouring (optional) · ¼ tsp citric acid for a sour edge (optional) · a candy thermometer — not optional · candy molds.

1. Molds ready on a baking sheet, lightly oiled or sprayed. Everything within reach — once the syrup is ready you won't have time to fetch anything.
2. Sugar, corn syrup, and water in a heavy saucepan over medium heat. Stir until the sugar fully dissolves.
3. Stop stirring. Clip on the thermometer and cook to 300°F (149°C) — hard-crack stage — usually 10–15 minutes. (Wash stray crystals off the pan sides with a wet brush if they form.)
4. Off the heat immediately at 300°F. Let the temperature fall to 250–260°F — a few minutes; watch the thermometer, not the clock.
5. Pan away from any burner or flame (alcohol!), then stir in tincture, flavouring, colour, citric acid. It will steam and bubble — stir briskly and thoroughly; this stir is the dose-evenness step.
6. Pour into molds at once (a heatproof jug with a spout helps), or onto parchment to break into shards later.
7. Cool at room temperature 30–60 minutes until glass-hard.
8. Turn out, count, and (optional) toss in a little powdered sugar or cornstarch so pieces don't stick together.

Storage: airtight with a silica packet or a dusting of cornstarch, cool and dry — months. Hard candy is the shelf-stable champion; humidity is its only real enemy.

Dose (estimate): 2 tbsp tincture ≈ 245 mg in, minus ~20% heat loss ≈ 195 mg into ~30 candies ≈ 6–7 mg each, honestly 5–8 mg. Lozenges dissolve slowly, so onset can feel gentler and longer — the wait-2-hours rule is unchanged.

Cost: one-time — candy thermometer $8–14, candy molds $8–12. Per batch ~$3.50 (sugar + corn syrup ~$1.20, flavouring share ~$1.50, tincture share ~$0.75) ≈ $0.12 each.

The one science fact about drinks: THC does not dissolve in water. A drink is infused by carrying the THC in on something else — tincture, infused honey, cannasugar, or a little infused oil whisked in with lecithin. Plain flower in tea is a pleasant herbal tea and almost no dose at all.

Recipe A — infused lemonade or sweet tea (cold, easiest):

1. Make 1 quart of lemonade or sweet tea, however you like it.
2. Per glass (8 oz), stir in either ¼–½ dropper of tincture (≈ 2–4 mg), or 1–2 tsp infused honey (≈ 2–4 mg), or ½ tsp cannasugar (≈ 12 mg — measure, do not guess).
3. Stir well, add ice, drink. The dropper of alcohol disappears into a full glass taste-wise; the honey and sugar routes are alcohol-free.

Recipe B — infused hot cocoa / golden milk (warm):

1. Heat 1 cup of milk (dairy or oat) to steaming, not boiling.
2. Whisk in 1 tsp infused coconut/MCT oil + a pinch of lecithin (or 1 tbsp cannabutter) until no oil beads float, then cocoa and sugar — or turmeric and spices — as you like.
3. Drink it warm and keep swirling the mug: the fat re-separates as it cools, which makes the last sips the strongest — the opposite of even dosing.

Storage: drinks are made to order, not stored infused — the bases store, glasses don't. A mixed pitcher separates and doses unevenly; make it per glass instead.

Dose: per-glass dosing (Recipe A) is the reliable way. Pitcher math can work — 4 tsp infused honey ≈ 8 mg across 4 glasses ≈ 2 mg each — but only if every glass poured is the same size.

Cost: ~$0.75–1.25 per glass (the drink itself ~$0.50–1 + base share ~$0.05–0.30).

The easiest card here after the honey: peanut butter is already about half fat, so a measured amount of infused oil stirs straight in and stays mixed. No cooking at all — the dose is exactly the oil's dose, diluted by the jar. Makes about 1¼ cups (≈ 19 tablespoons).

You need: 1 cup peanut butter (creamy or crunchy) · 3 tbsp infused coconut oil (standard batch ≈ 50 mg per tbsp), melted if solid · optional 1 tsp honey, a pinch of salt, or cinnamon · a clean labelled jar.

1. If the coconut oil is solid, melt it gently until just liquid — warm, not hot.
2. Peanut butter into a bowl. Pour the oil over it.
3. Stir for a full minute, scraping the bottom and sides, until no oil streaks remain. This stir is the dose — an under-stirred jar has strong spoonfuls and blank ones.
4. Back into the jar. Label it: name, date, and the mg-per-tablespoon figure below.
5. Rest it an hour before first use so the texture settles.

Storage: cupboard ~2 weeks; fridge ~2 months. Natural peanut butter separates — stir before each use, same rule as the honey.

Dose: 3 tbsp oil ≈ 150 mg in ≈ 19 tbsp of spread → ≈ 8 mg per tablespoon, honestly 6–10 mg; a 2-tbsp serving ≈ 16 mg. Halve the oil for ≈ 4 mg per tbsp. First test: 1 tablespoon on toast, wait the full 2 hours.

Cost: per batch ~$3–4.50 (peanut butter jar $2.50–4 + infused-oil share ~$0.45) ≈ $0.40 per 2-tbsp serving. No equipment to buy.

Not a food so much as a format: the coconut oil card, measured into empty size-00 capsules. Every capsule carries the same volume of the same oil, so once the oil's strength is known this is the closest a home kitchen gets to a labelled, repeatable dose. No taste, no smell, nothing to cook. Makes about 90–100 capsules from ½ cup of oil.

You need: ½ cup infused coconut oil (standard batch ≈ 400 mg in the half cup), kept just liquid · ½ tsp sunflower lecithin (optional) · ~100 empty size-00 gelatin capsules · an oral syringe with a tapered tip, or a capsule filling machine.

1. Warm the oil only until it pours — about 95°F (35°C). Hotter oil melts gelatin capsules; colder oil won't flow.
2. Load the capsules into the filling machine — or stand them upright in a bowl of dry rice if you're filling by hand.
3. Draw the oil into the syringe and fill each capsule body to just below the rim, leaving ~1 mm of headroom so the cap seats.
4. Cap each capsule and press until it snaps shut.
5. Wipe any oil off the outsides with a paper towel.
6. Count them. Label the jar with the count and the mg per capsule.

Storage: fridge, airtight — coconut oil sets solid below ~76°F, which is exactly why capsules don't leak. Weeks to months. Vegetarian (non-gelatin) capsules degrade in contact with oil — fill only what you'll use within days if you use those.

Dose: ≈ 400 mg ÷ ~100 capsules = ≈ 4 mg per capsule, honestly 3–5 mg — a gentle, stackable unit dose. The count is the dose: fill differently, recount, relabel.

Cost: one-time — capsule filling machine $15–25 (optional; a $2–4 oral syringe works, slower). Per batch ~$4.50–6.50 (capsules $3–5 per 100 + oil share ~$1.25) ≈ $0.05–0.06 per capsule.

No oven, one pot, twenty minutes — and melted marshmallow hides the green taste better than almost anything. The whole skill is low heat and an even press. Makes one 8×8-inch pan, cut into 9 squares.

You need: 6 tbsp butter total — 2 tbsp cannabutter + 4 tbsp plain butter · 10 oz mini marshmallows (one bag; fresh ones melt smooth) · 6 cups crispy rice cereal · 1 tsp vanilla · ¼ tsp salt.

1. Line an 8×8-inch pan with parchment, or grease it well.
2. Both butters into a large pot over low heat. Melt together — the plain butter dilutes and spreads the cannabutter evenly, the same dosing trick as the brownies.
3. Add the marshmallows. Stir constantly until completely melted and smooth, about 4–5 minutes. Keep the heat low: scorched marshmallow is gritty, and high heat wastes THC.
4. Off the heat. Stir in the vanilla and salt.
5. Add the cereal and fold until every piece is coated — work quickly, the mixture firms as it cools.
6. Scrape into the pan and press into an even layer with a greased spatula. Press gently: packed hard = dense treats; even = equal doses.
7. Cool at room temperature about 1 hour.
8. Cut 3 × 3 = 9 squares. Wrap and label with the mg per square.

Storage: airtight at room temperature ~3 days; fridge a week; freezer ~2 months, between sheets of wax paper so they don't stick together.

Dose: target ≈ 10 mg per square → 9 × 10 = 90 mg ÷ ~46 mg per tbsp ≈ 2 tbsp cannabutter, the rest plain. Result ≈ 10 mg per square, honestly 8–12 mg. For a gentler pan, 1 tbsp cannabutter gives ≈ 5 mg squares.

Cost: per batch ~$3.50–4.50 (marshmallows $1.25–2, cereal ~$1.50, butter share ~$0.60) ≈ $0.40–0.50 per square.

The no-thermometer fudge: chocolate chips and sweetened condensed milk melt into a fudge that sets in the fridge, so the cannabutter never sees real heat. Makes one 8×8-inch pan, cut into 16 pieces.

You need: 2 cups (12 oz) semi-sweet chocolate chips · 1 can (14 oz) sweetened condensed milk · ¼ cup butter total — 2 tbsp cannabutter + 2 tbsp plain butter · 1 tsp vanilla · ¼ tsp salt · optional ½ cup chopped walnuts or pecans.

1. Line an 8×8-inch pan with parchment, leaving overhang to lift the slab out later.
2. Chips, condensed milk, and both butters into a heavy saucepan over low heat (or a double boiler).
3. Stir constantly until melted, smooth, and glossy — about 5 minutes. Keep it gentle: the mixture should never bubble. If it steams hard, lift the pan off the heat a moment.
4. Off the heat: stir in vanilla, salt, and nuts if using.
5. Pour into the pan and spread to an even thickness — even thickness = even pieces = even doses.
6. Room temperature 30 minutes, then refrigerate at least 2 hours until fully firm.
7. Lift out by the parchment, cut 4 × 4 = 16 pieces, label the container with the mg per piece.

Storage: airtight in the fridge ~2 weeks; freezer ~3 months. Fudge looks like candy because it is candy — locked away, labelled, no exceptions.

Dose: 2 tbsp cannabutter ≈ 92 mg ÷ 16 pieces = ≈ 5–6 mg per piece, honestly 4–7 mg. Want 10 mg pieces? Use 4 tbsp cannabutter (all of the butter) → ≈ 11 mg each.

Cost: per batch ~$4.50–6 (chips $2.50–3.50 + condensed milk $1.50–2 + butter share ~$0.65) ≈ $0.30–0.40 per piece.

A drizzle-able sauce for the ice cream card below, coffee, or apple slices. Makes about 2 cups (≈ 32 tablespoons).

You need: 1 cup packed brown sugar + ½ cup granulated sugar · ¾ cup heavy cream, at room temperature · ½ cup butter total — 2 tbsp cannabutter + 6 tbsp plain butter · ½ cup water · ½ tsp sea salt · 1½ tsp vanilla.

1. Everything except the vanilla into a medium, heavy saucepan: sugars, cream, both butters, water, salt.
2. Medium heat, whisking gently and constantly for 7–8 minutes as the butters melt and the sauce comes together and begins to thicken. Don't walk away — cream sauces scorch from underneath.
3. Stir in the vanilla; heat 1 more minute.
4. Off the heat. Rest 5 minutes — it thickens as it stands.
5. Pour into a clean, labelled jar while still pourable.

Storage: fridge, sealed — up to 2 weeks. It sets firm in the fridge; warm the jar in warm water, or microwave the spoonful you need for 10–15 seconds, to pour again.

Dose: 2 tbsp cannabutter ≈ 92 mg in ≈ 32 tbsp of sauce → ≈ 3 mg per tablespoon, honestly 2–4 mg — a drizzle dose by design. A 2-tbsp pour over ice cream ≈ 6 mg.

Cost: per batch ~$2.50–3.50 (sugars ~$0.80 + cream $1–1.50 + butter share ~$0.65) ≈ $0.10 per tablespoon.

No machine, no custard, no eggs: whipped cream folded into sweetened condensed milk freezes into real ice cream. The infused oil is whisked into the condensed milk before folding, with a little lecithin, so it distributes through the batch instead of pooling in one scoop. Makes about 1½ quarts ≈ 8 half-cup servings.

You need: 2 cups heavy whipping cream, very cold · 1 can (14 oz) sweetened condensed milk · 2 tbsp infused coconut oil (standard batch), melted and cooled to lukewarm · ½ tsp sunflower lecithin · 1 tsp vanilla · pinch of salt · optional ½ cup cocoa powder for the chocolate version.

1. Chill a large bowl and beaters in the freezer 15 minutes — cold cream whips, warm cream sulks.
2. In a second bowl, whisk the condensed milk, melted infused oil, lecithin, vanilla, and salt until uniform. (Chocolate version: whisk the cocoa in here too.)
3. Whip the cold cream in the chilled bowl to firm peaks — it holds its shape but the tips still curl.
4. Fold about a cup of the whipped cream into the condensed milk mixture to lighten it, then fold that mixture back into the rest of the whipped cream. Fold, don't stir — the air you whipped in is the texture.
5. Scrape into a freezer container, press cling wrap onto the surface (stops ice crystals), lid on, label it before it goes in, while you still remember the numbers.
6. Freeze at least 6 hours, ideally overnight.

Storage: freezer, airtight — best texture inside 2 weeks, fine for ~2 months. Ice cream is the most innocent-looking thing on this page to a child — locked freezer storage or a clearly labelled container at the back, treated like the medicine it is.

Dose: 2 tbsp coconut oil ≈ 100 mg ÷ 8 servings = ≈ 12 mg per ½-cup serving, honestly 10–15 mg. Gentler batch: 1 tbsp oil → ≈ 6 mg per serving.

Cost: per batch ~$5–7 (cream $3–4.50 + condensed milk $1.50–2 + oil share ~$0.35) ≈ $0.70–0.90 per serving. No machine needed.

The honest science first: sugar water, on its own, extracts almost no THC — THC is not water-soluble. Every sound published syrup recipe quietly adds a carrier: here, lecithin, which suspends the cannabinoids through the syrup. Even then, transfer is inefficient and variable — the figures below use the glycerin planning factor (0.35) as a ceiling, and many batches will land well under it. If you need a dependable drink dose, the tincture, honey, and cannasugar cards are stronger tools. What the syrup offers: no alcohol, no fat, and it disappears into any drink. Makes about 1½ cups (≈ 24 tablespoons).

You need: 1 cup water · 2 cups sugar (demerara gives a richer syrup) · 3.5 g (⅛ oz) decarbed flower, ground fine · 1 tbsp liquid sunflower lecithin · optional ginger slices, lemon peel, or a cinnamon stick.

1. Water and sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves.
2. Stir in the decarbed flower and the lecithin.
3. Drop to a low simmer, 160–180°F (70–80°C) — never a hard boil — and hold 20–30 minutes, stirring occasionally.
4. Off the heat; rest 10 minutes.
5. Strain through cheesecloth in a fine strainer into a clean bottle or jar, pressing the flower gently.
6. Cool, cap, and label with the estimate and the words "syrup — rough estimate, test carefully."

Storage: fridge, sealed — about 1 month. Shake before each use; the lecithin suspension drifts, same as the honey and the vinaigrette.

Dose (ceiling math, not a promise): 3.5 g at 20% → ≈ 215 mg at most in ≈ 24 tbsp ≈ up to ~9 mg per tablespoon, with the widest error bars since the glycerin card. First test: 1 teaspoon (≈ 3 mg at the planning figure), wait the full 2 hours. Per drink, 1 tbsp is the working serving — see the drinks card for the glasses.

Cost: per batch ~$1 (sugar ~$0.60 + lecithin ~$0.30) ≈ $0.04 per tablespoon. The cheapest base on this page.

The savoury end of the page: the olive oil card whisked into a bright dressing. The mustard is doing real work — it's the emulsifier that holds oil and lemon together so the dose doesn't pool at the bottom of the jar. Makes about 10 tablespoons (≈ ⅔ cup).

You need: 2 tbsp infused olive oil (standard batch ≈ 42 mg per tbsp) + 4 tbsp plain olive oil · 2 tbsp lemon juice (or white wine vinegar) · 1 tsp Dijon mustard · ¼ tsp salt · black pepper · optional 1 tsp honey or maple syrup, minced garlic, or chopped herbs.

1. Lemon juice, mustard, salt, pepper (and honey/garlic/herbs if using) into a jar or small bowl. Whisk smooth.
2. Add both oils. Whisk hard for 30 seconds — or lid the jar and shake 20–30 seconds — until the dressing looks glossy and unified.
3. Taste on a lettuce leaf, not a spoon: adjust acid and salt.
4. Label the jar with the mg per tablespoon (below).
5. Shake before every use. The emulsion breaks in the fridge within the hour; an unshaken jar pours oil first and acid last — a dosing error in a salad bowl.

Storage: fridge, sealed — up to 2 weeks. The oil may cloud when cold; 10 minutes on the counter and a shake fixes it.

Dose: 2 tbsp infused oil ≈ 84 mg in ≈ 10 tbsp of dressing → ≈ 8 mg per tablespoon, honestly 6–10 mg. A dressed salad takes 1–2 tbsp → ≈ 8–16 mg. For a microdose jar (≈ 4 mg per tbsp), use 1 tbsp infused + 5 tbsp plain.

Cost: per batch ~$0.75 (lemon ~$0.50 + Dijon share ~$0.15; the oils are from the olive oil card) ≈ $0.08 per tablespoon.

Movie-night food, dosed before the bowl exists. Popcorn's one real danger is how it's eaten: handful after handful, no count, no pause — the opposite of edible discipline. So the method is: pop plain, drizzle measured, toss twice, portion into bowls, then sit down. Makes about 10–12 cups popped ≈ 4 snack bowls.

You need: ⅓ cup popcorn kernels · 2 tbsp plain popping oil or butter (for the pot) · 1 tbsp cannabutter + 1 tbsp plain butter, melted together · salt · optional nutritional yeast, parmesan, garlic powder, smoked paprika, or ranch seasoning.

1. Pop the kernels your usual way — pot with oil, air popper, or a plain microwave bag. Plain, not flavoured; the flavour is coming.
2. Melt the cannabutter and plain butter together gently. Melting them together is the dosing step: the plain butter carries the infused butter across every kernel instead of pooling on the first handful.
3. Popcorn into the biggest bowl you own. Drizzle half the butter over it, toss well, drizzle the rest, toss again.
4. Salt and season while it glistens — seasoning sticks to fat, and now is the only time it will.
5. Divide into 4 bowls immediately. The batch dose is now a per-bowl dose. One bowl per person, and the pot stays in the kitchen — no communal refill bowl.

Storage: popcorn is made to eat, not to store — it goes stale and chewy within hours. Airtight at room temperature, same day only.

Dose: 1 tbsp cannabutter ≈ 46 mg ÷ 4 bowls = ≈ 11 mg per bowl, honestly 9–14 mg. Gentler movie night: ½ tbsp cannabutter (+ 1½ tbsp plain) → ≈ 6 mg per bowl. First test for a new eater: half a bowl, wait the full 2 hours — the salt makes people keep eating, which is precisely the failure mode this card is built around.

Cost: per batch ~$0.75 (kernels ~$0.40 + butter share ~$0.30) ≈ $0.20 per bowl. The cheapest finished edible on this page.

The oldest home edible there is: decarbed flower stirred into peanut butter on a graham cracker, wrapped in foil, and baked — the peanut butter's fat does the binding during the bake. Its flaws, stated plainly: you eat the plant material itself (the taste is famously rough), and the in-foil decarb and binding are partial and uneven, so the dose below is a band, not a number. For a dependable dose, the butter and oil cards exist. Makes 4 firecrackers.

You need: 8 graham cracker squares (4 sheets, halved) · 4 tbsp peanut butter — the higher-fat the better; chocolate-hazelnut spread works too · 0.6 g flower total (0.15 g per cracker), ground medium-fine · foil for wrapping.

1. Light pre-decarb (the published method): oven to 250°F (120°C). Ground flower spread on a foil-lined tray, 15 minutes. Set aside to cool. (A partial decarb by design — the bake in step 5 continues it inside the fat.)
2. Oven up to 300°F (150°C).
3. Spread 1 tbsp peanut butter thickly on each of 4 cracker squares. Sprinkle 0.15 g of the flower evenly over each, and stir it into the peanut butter with a toothpick until every bit of flower is coated in fat — uncoated flower binds nothing.
4. Cap each with a plain cracker square, sandwich-style. Wrap each sandwich completely in foil.
5. Bake the foil packets 20 minutes at 300°F.
6. Cool fully in the foil before opening — they're fragile, and the peanut butter re-firms as it cools.

Storage: wrapped, airtight — room temperature ~2 days; fridge a week. They stale fast. Label the container: a graham sandwich is exactly what a kid grabs.

Dose (wide band, on purpose): 0.15 g at 20% ≈ 26 mg theoretical maximum per cracker; with partial in-foil conversion and binding, plan on roughly a third to a half actually landing → ≈ 9–13 mg per firecracker. First test: half a cracker, wait the full 2 hours. The classic recipes' 0.5 g per cracker is a 40+ mg proposition at these numbers — this page does not recommend starting anywhere near it.

Cost: ~$0.75 for 4 (graham crackers ~$0.50 + peanut butter ~$0.25) ≈ $0.20 each.