Every fall, the craze for all things pumpkin spice continues to grow, with special “limited edition” versions of beer, cereal, salsa, BBQ sauce and even kale chips getting enhanced with the traditional mix of cinnamon, ginger, nutmeg, allspice and clove. Lovers of pumpkin spice say the combination makes them feel more in tune with the season, since it conjures comforting memories of hot cider, pies and family holidays.
Add some extra comfort and coziness to your Halloween scene by combining cannabutter with pumpkin spice to create an easy dessert. This pumpkin-spiced fudge will keep you warm as the weather grows cold, allowing for extra relaxation and rejuvenation as the nights grow longer.
- 2 cups sugar
- 1 cup packed brown sugar
- 12 tbsp cannabutter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin puree
- 2 tsp pumpkin pie spice
- 2 cups white chocolate chips
- 7 oz marshmallow fluff
- 1 cup chopped pecans
- 1 1/2 tsp vanilla extract
Line a baking pan with foil.
Combine the sugars, cannabutter, evaporated milk, pumpkin puree and spices in a medium saucepan over medium heat. Bring to a boil, stirring constantly, for 10 – 12 minutes or until a candy thermometer reaches 240ºF.
Stir in the white chocolate chips, marshmallow fluff, nuts and vanilla extract and stir for a minute until the chocolate has melted.
Pour into a foil-lined pan and let stand on a wire rack until cool.
If you cut the fudge into 1-inch pieces, you’ll yield 117 servings. You can estimate the THC content of each piece if your cannabutter was lab tested.
Supposing your cannabutter tested at 5 milligrams of THC per gram, and there’s 14.18 grams of butter in one tablespoon, then this fudge recipe contains about 170 grams of cannabutter—equaling 850 milligrams of THC. Each piece of fudge would contain about 7 mg of THC, perfect for a mellow party night where you’d like to eat more than one piece.
Last week’s Psychedelicatessen: Easy Pot Pudding