While the recipes in The Weed Gummies Cookbook are intentionally fun and approachable, Lo is also determined to contextualize cannabis in American culture. “It’s so important for us to understand the history of cannabis, not just the origins, but also how communities of color in the U.S. have been disproportionately harmed by the failed war on drugs,” she says. “The groundwork of the cannabis industry here in America has been laid out by Black and Brown communities, and, to this day, there are still too many people incarcerated for cannabis offenses.” In the book, Lo includes lists of BIPOC-owned places to shop for cannabis products, and a portion of its proceeds go to the Last Prisoner Project, a nonprofit devoted to criminal justice reform.
What and how we cook has all sorts of political and socioeconomic implications, whether we’re carefully calibrating homemade cannabutter or absentmindedly boiling water for tea. With its commitment to demystifying techniques and supporting social justice, in this book, homemade edibles are for everyone.
Salted Mocha Caramels
Yield: 64 pieces
½ cup unsalted butter
4 tablespoons cannabis-infused butter (recipe follows)
1 cup light corn syrup
2 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
2 teaspoons hot water
Flaky sea salt, to finish
1. Line an 8-inch square baking pan with a sheet of parchment paper. Crease the corners along the inside edges and leave a 1-inch overhang on each side of the pan. Lightly coat with nonstick spray.
2. In a medium- or heavy-bottomed saucepan over medium heat, add the butter, cannabis-infused butter, light corn syrup, granulated sugar, unsweetened chocolate, and heavy whipping cream. Stir until the butters and sugar have melted, about 5 minutes.
3. Decrease the heat to medium low and clip a candy thermometer to the saucepan, stirring occasionally to prevent the bottom from burning. While the caramel is cooking, add the vanilla extract, instant coffee granules, and hot water to a small bowl and stir to combine.
4. Once the temperature of the caramel registers 242ºF (117ºC) on the candy thermometer, about 30 minutes, remove from the heat and gently stir in the coffee mixture. Beware of steam as you stir.
5. Pour into the prepared pan. Cool for 30 minutes, then sprinkle flaky sea salt over the surface of the caramel. Allow to cool completely, about 4 hours.
6. Remove the caramels from the pan by pulling on the parchment paper. Wipe a sharp kitchen knife with nonstick cooking spray. Cut the caramels into 1-inch squares and wrap them with candy wrappers. Store in an airtight container or in the fridge for up to 2 months.
Collected by Cookingtom
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!