Get decadent over the holiday weekend with a sandwich of ganja graham crackers, marijuana marshmallows and cannabis chocolate. Perfect around a campfire or torched by a dabber’s flame, these triple-THC S’Mores are guaranteed to get you ridiculously wrecked. Only heavyweight edibles eaters with high tolerances should attempt to consume a S’Mores where all three components are infused with THC, but happily, this is one treat where it’s easy for friends to choose a different dose.
Assemble your Triple-THC S’Mores with ganja graham crackers, a marijuana-infused marshmallow (such as a Mellow or Kushy Pillow), and a square of cannabis chocolate from Bhang, Day Dreamers or Kiva Confections. Using reliably dosed products from a local dispensary makes it easy for fellow partygoers to opt in or out, as well as choose their own adventure. Keeping standard versions of all the essential ingredients on hand allows your lightweight friend to pick regular ol’ Honey Grahams and Hershey’s, but get a little freaky with a low-dose marshmallow. The stoner S’Mores experience is endlessly customizable, since you can choose more or less pot chocolate to tickle your fancy.
If you live in a prohibition state, don’t despair; scroll down for recipes for Ganja Graham crackers and THC-infused marshmallow fluff so you can create this marijuana masterpiece at home. Spread your S’mores sandwiches with homemade “nugtella” for an even danker delight.
Ganja Graham Crackers
Recipe from Lisa at Irie Soul Bake Shop
2 cups all-purpose flour
½ cup whole wheat flour
¾ tsp salt
½ tsp baking soda
½ tsp ground cinnamon
8 oz cannabutter
¼ cup packed brown sugar
¼ cup cane sugar
¼ cup raw honey
In a bowl sift together all dry ingredients.
With your paddle attachment, combine cannabutter, brown sugar, cane sugar, and honey. Mix on medium speed until light and fluffy. Now add your dry ingredients in two batches, letting the first fully incorporate before you add the remainder. Wrap your dough in plastic wrap and chill for 1 hour to two days.
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
Unwrap chilled dough, and on a lightly floured surface, roll out to about 1/8 inch thick. Cut into a rectangle shape, and place cookies on to cookie sheet. Use a fork to make holes in cookies, and refrigerate for 10 minutes.
Bake for 15 to 20 minutes, rotating baking sheets once at the halfway point. Cool graham crackers on a wire rack.
Kushy Pillow Fluff
Recipe from Cory Caudill at Bungles Edibles
2 grams decarbed cannabis concentrate
Over medium heat, combine sugar, syrup and water until the sugar is dissolved. Raise heat to high and bring mixture to 240ºF on a candy thermometer.
Add the egg whites and cream of tartar in the bottom of a stand mixer fitted with a whisk attachment. Whip the egg whites to soft peaks on a medium speed, with the goal of having the egg whites whipped and ready when the syrup mixture comes to 240ºF.
When the mixture reaches 240ºF, lower the speed of the mixer and slowly drizzle 1 to 2 tablespoons of syrup into the egg whites to temper them. (If you add too much syrup at once the egg whites could curdle and you will be left with scrambled eggs and not a nice smooth marshmallow!)
Slowly drizzle the rest of the syrup down the side of the mixing bowl, being careful not to drizzle the syrup onto the whisk. Once the syrup is drizzled into the mixture you can add your cannabis extract. Add the salt, vanilla extract and vanilla bean shortly thereafter.
Increase speed to high and whip until the marshmallow is stiff and glossy, about 7 minutes.
Use immediately or cool and refrigerate in an air tight container for up to two weeks.