Make your own delicious, cannabis-infused maple syrup at home and take your next breakfast or brunch to a whole new level! The use of Rick Simpson Oil (RSO) in this recipe works particularly well as it adds a deeply herbal, almost spicy counterpoint to the sweetness of the syrup, as well as allowing for the easy and effective incorporation of THC and/or CBD (depending on the cannabinoid composition of the oil you choose) into your food at your preferred dosage. However, you can also substitute the cannabis concentrate of your choice for this recipe.
Tip: Keep a careful eye on the sugar while it cooks throughout this recipe, as it can quickly turn from caramelized to burned. Continually swirl the pan and keep an eye on it as it heats, and make sure to wear heat-resistant gloves to protect your hands and forearms from hot splatters.
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 cup boiling water
- 1 tsp. buttery spread
- 1 tsp. maple extract
- ¼ tsp. liquid sunflower lecithin
- 1 gram RSO (or activated/decarboxylated cannabis concentrate of choice)
Pour the granulated sugar into a heavy skillet. Next, cook the sugar over medium heat, watching carefully until it starts to melt and turn brown. Swirl the pan or use a silicone spatula to gently scrape the liquefying sugar from the sides of the pan.
Remove the pan from the heat immediately after the sugar turns into an amber liquid. Add the brown sugar to a heavy saucepan. Next, pour the boiling water over the brown sugar and let the sugar dissolve without stirring.
Add the caramelized white sugar to the melted brown sugar in the saucepan. Simmer, stirring frequently until the mixture thickens to a syrupy consistency. Remove the pan from the heat and whisk in the buttery spread, maple extract, RSO and liquid sunflower lecithin.
Serve immediately, or store up to two weeks in the refrigerator in an airtight glass container. (If stored, heat the syrup to room temperature or warmer before serving to make it pourable, as it thickens in the fridge.)
This feature was published in the March 2019 issue of High Times magazine. Subscribe right here.
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