Humans have had a sweet tooth since time immemorial. In fact, we evolved in such a way that we crave sugar and sweetness gets automatically perceived as a universally appealing taste. The explanation behind this is that millions of years ago, our ancestors survived on sugar-rich fruits. The premise is simple: a ripe, edible fruit tastes sweet, and the sweeter it is, the more sugar (fructose) it has. And higher sugar content provides more energy for survival. This evolutionary preference for sugary foods has since been hard-wired on our brains.
As a result, humans invented confectionaries, such as candies. The earliest known candies were made by combining honey and nuts. Since then, various innovations have been made. From toffees to chewy gummy bears, there is an endless variety of candies to choose from. It comes in various shapes, sizes, colors, flavors, textures, and even viscosity. But perhaps the best part about it is that you can easily make them at home, infusing cannabis to make things more fun. Not only will you have a good time chewing on these sweet, sweet edibles, but you will also get to experience the delight of a psychoactive high.
3 Best Sweet and Chewy Edibles You Can Make at Home
Cannabis infused candies are great, but do you know what’s better than that? Chewy candies, of course! These gummy treats take a while to eat, so it’s not your usual one-bite-and-done snack. With these edibles, you actually get to relish the flavors and texture of the food as you chew and chew. You also get to exercise your jaw too!
These chewy candy recipes are quite easy to whip up. On top of that, it uses way less sugar than hard candies, which often makes it a healthier alternative.
1. Cannabis-Infused Candied Peach Gelee
Candied fruits are healthy and delicious snacks that could also be used in garnishing cakes. It is loved for its chewy texture and a sweet, tangy flavor that pops in the mouth with every bite.
Fruits that can be candied include dates, cherries, pineapples, mangoes, peaches, grapefruits and cantaloupes, among others. You can choose any fleshy fruit you want. But for the purpose of this recipe, we’re going to use peaches. Making this fruity treat takes quite some time. But it is relatively easy as long as you follow the instructions in this recipe.
- Yield: 25 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Freezing Time: 8 hours or overnight
- 2 cups of ripe peaches – peeled, pitted, and sliced
- 1 tablespoon of lime juice
- 1 tablespoon of cannabis tincture
- 2 cups of white sugar
- 3 tablespoons of liquid pectin
- 1/2 cup white sugar (for sprinkling)
- 8″ x 8″ baking dish
- Plastic wrap
- Kitchen thermometer
- Line an 8″ x 8″ baking dish with plastic wrap.
- Combine the peaches and lime juice in a blender and blend it until it turns into a smooth puree.
- Put a saucepan over medium heat, then pour the pureed peaches and lime juice. Stir it to prevent burning.
- Stir in about 1/2 cup of sugar and allow it to boil. This might take up to 15 minutes. Be sure to stir the mixture continuously to prevent burning.
- Once bubbles start to form, stir in the remaining 1-1/2 cups of sugar along with the liquid pectin. Using a kitchen thermometer, measure the temperature of the mixture and make sure it is about 205°F (96°C). Cook it for another 10 minutes, stirring continuously to prevent burning.
- After 10 minutes, turn off the heat and add in the cannabis tincture. Mix it thoroughly to evenly distribute the cannabinoids.
- Transfer the cooked cannabis-infused peach puree into the prepared baking dish. Shake it gently and tap on the countertop to remove any air bubbles.
- Cover it with a plastic wrap and refrigerate for at least 8 hours or overnight.
- Once set, prepare a large plate or cutting board. Place it on top of the baking dish, making sure it is fully covered. Then, invert the baking dish so that the contents would fall on the chopping board or plate.
- Cut the candied peach gelee into 1″ x 1″ cubes, then place it inside a resealable plastic bag with 1/2 cup of granulated sugar.
- Shake the plastic bag to coat the cubes with sugar.
- You may now serve it or store it in an airtight glass container for up to 12 months.
2. Mary Jane’s Gooey Peanut Butter Balls
These easy-to-make, no-bake peanut butter canna-balls will surely liven up dull mornings, afternoons, and evenings. The chocolate and peanut butter combo is already hard to resist; add a touch of marijuana, and you’re surely in for a treat!
- Yield: 25 servings
- Prep Time: 20 minutes
- Freezing Time: 40 minutes
- 1 tablespoon of cocoa powder
- 1-1/4 cups of cannabutter
- 1/4 cup of regular butter
- 3 cups of rolled oats
- 1/4 cup of peanut butter
- 2 teaspoons of cinnamon
- 3 tablespoons of honey
- 1/2 cup of chopped chocolate + 2 tablespoons of cannabutter
- 1/4 cup of preferred toppings
- Microwave oven
- Microwave-safe bowl
- Large mixing bowl
- Ice cream scooper
- Baking sheet
- Parchment paper
- Put the cannabutter in a microwave-safe bowl and pop it in the microwave for 15 seconds. Mix until all bits are melted.
- In a large mixing bowl, cream together the peanut butter, oats, cocoa, honey, cinnamon, and melted cannabutter. Stir the mixture until everything is well-incorporated.
- Pop the bowl in the freezer and chill for 20 minutes.
- After 20 minutes, take it out of the freezer and scoop the batter to form balls using an ice cream scooper. You can also use your hands if you don’t have an ice cream scooper. Just make sure you dabble a bit of oil in your hands, so the batter won’t stick.
- Put the peanut butter balls in a baking sheet lined with parchment paper. Then, pop it in the fridge for 5 minutes.
- Meanwhile, put the chopped chocolates and 2 tablespoons of cannabutter in the microwave-safe bowl you used earlier. Melt it in the microwave for 15 seconds, stir, then pop it in for another 15 seconds. Mix well to ensure all bits are adequately melted.
- Take your chilled peanut butter balls, poke it in the center with a toothpick, and dip it in the melted chocolate. Make sure all sides are coated.
- Allow the excess chocolate to drip down in the bowl, then put it back in the baking sheet lined with parchment paper.
- You can now add your desired toppings or leave it as it is.
- Pop it back in the freezer and allow the chocolate to set for 15 minutes.
- If you think your batter is too gooey to be rolled, add more oats until you achieve the desired consistency.
- If the mixture is too dry, add more honey or peanut butter until you achieve the desired consistency.
- You can also use white chocolate as the coating.
- You can use toppings such as chopped roasted nuts (walnuts, almond slices, macadamia, pecans, etc.), rice krispies, sprinkles, or sea salt.
3. Cannabis Salted Caramel
These homemade cannabis-infused salted caramels are soft, chewy, and perfectly flavorful. The contrasting flavors of salt and sweet caramel are ridiculously irresistible and mouth-watering.
Making this chewy edible takes a bit of practice and finesse. But once you get the hang of it, the process is pretty straightforward. Make sure to read the recipe all the way through before you begin, and once you do, follow the instructions carefully.
- Yield: 40 servings
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Cooling Time: 4 hours
- 1/2 cup of cannabutter
- 1/2 cup of heavy cream or heavy whipping cream (make sure it has 36 to 40% butterfat content)
- 3 tablespoons of water
- 1/4 cup of light corn syrup
- 1 cup of sugar
- 1/2 teaspoon of sea salt
- Candy thermometer
- 9″ x 5″ loaf pan
- Parchment paper
- Small saucepan
- Measure and prepare all your ingredients before beginning. Candy making goes by quickly, and if you haven’t prepared all the ingredients you’ll need, it can go from good to bad pretty quickly.
- Lightly grease a 9″ x 5″ loaf pan then line it with parchment paper. Set aside.
- Cut the butter into 8 pieces, then put it in a microwave-safe bowl along with the heavy cream. Pop it in the microwave for 30 seconds then mix it well. Heat it for another 30 seconds, making sure everything is melted and well-incorporated. Set aside.
- In a small bowl, combine the water and corn syrup. Mix well, then add the sugar. Give it a good stir, making sure the sugar is blended well with the water and corn syrup.
- Carefully pour the contents of the bowl in a saucepan. Try your best not to splatter the sugar up the sides of the pan, or else it may crystallize later on.
- Heat the pot over medium heat until the sugar mixture boils. Don’t stir it. Just allow it to boil, then cover with a lid for 1 minute. This step adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the sugar mixture.
- After 1 minute, remove the lid then attach a candy thermometer to the side of the saucepan. Cook it for another 5 to 10 minutes or until the temperature reaches 320°F (160°C). Achieving the prescribed temperature is crucial to making caramels, so make sure you get this right.
- Once the temp reaches 320°F, carefully and gradually pour about 3 tablespoons of the butter and cream mixture. Stir it using the base of the candy thermometer. (Note: The sugar will bubble violently as you add the butter and cream mixture. So, do this step carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.)
- Repeat step 8 until all the remaining cream and butter mixture gets fully incorporated in the sugar syrup.
- Continue cooking this for another 5 to 10 minutes, until the caramel reaches a temperature of 240°F (116°C). This temperature will create a soft, chewy caramel. If you want the consistency to be slightly harder, bring the heat to 245°F (118°C).
- Once the caramel reaches your desired temperature, pour it into the prepared loaf pan. Allow it cool for 20 to 30 minutes then sprinkle it with some sea salt.
- Let the caramel cool at room temperature for 3 hours and 30 minutes.
- Once set, slice it into 40 equal-sized squares. Serve and enjoy munching on these chewy marijuana treats!