Grapefruity

alright...i will tell you a recipe to make delicious hash fudge....

3/4 cups of milk
2 cups of white sugar
1 teaspoon of corn starch
2 ounces of 100% cacao chocolate
3 grams of fine hash...
3 generous tablespoons of butter
a tablespoon of vanilla

get a metal saucepan and combine the milk , sugar, chocolate and corn starch. put on medium heat. Stir until the mixture comes to 240 degrees farenheit (use candy thermometer). it should be boiling quite a bit . Imediatly remove from heat. and leave the thermometer in.

Take your 3 tablespoons of butter and melt in microwave. when theres no more solid butter , mix your very finely grinded hash in and stir a bit. after like a minute heat the butter and hash in your microwave for like 25 seconds, and stir again, until the butter has come to a warm temperature. add the hash and butter in the chocolate mixture, but don't stir.

when the temperature of your fudge drops to 110 degrees, use a big spoon and stir vigurously for at least seven minutes, or until its gettin really thick and you have difficulty to just stir it... spread in some loafpan or anything you want , and wait for the fudge to cool down a bit...youll have like 1.25 pounds of it. Split in 6 portions if you want a smooth but intence buzz, or eat between four person if ya really wanna trip (and have light stomachache hehe)



and its cool cuz you don't have to wash alot of dishes and stuff after...

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She'll come back as fire
To burn out the liars
And put a blanket of ash on the ground

libertyNjustice

if only i could get some hash. i have only smoked it once, and it was pretty nice. i love to eat pot, i like the buzz from it.

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High Days are Better Than, Sober Ones- OutKast

Grapefruity

of course you could use pot but i guess you would have to just mix the plant material in the fudge like they were nuts or sometn and i think the taste of the fudge would be altered...

Mamabudz

Use three spoonfuls of Cannabudder in the recipe !

And then you don't need to find hash...

Sounds good!

Hugz,

Mama Budz

Arsenal

A couple notes/addendums to this recipe, if I may be so bold (and annoy everyone by dragging up an ancient post..)

100% Cocoa Chocolate ... doesn't really exist AFAIK. Unless you're speaking of cocoa powder, which I wouldn't use as the bonding qualities aren't quite the same. Chocolate by definition must be cocoa solids (powder,) cocoa butter and sugar. I would use, at the bare minimum, a 55% cocoa solid chocolate. Anything around 80% is optimal.

Also - I would use at least single cream (if not double) instead of the milk. Of course it's not healthier, and no you're heart's not gonna thank you in the morning, but take one bite of that fudge and you'll know why dying a couple days sooner is worth it.

Just a few more things and then I'll be done being an a** about this. Chocolate is a very sensitive thing, and doesn't much like water or high heat, meaning it'll do weird things like sugar bloom, fat bloom, whatever and generally produce uneven (un)tastiness. So if possible, melt it seperately, ideally over a bain marie. If you're a white chocolate fan, this is even moreso necessary, because white chocolate has no cocoa solids and in fact contains only cocoa butter, milk solids, and sugar. Sugar is the first element in chocolate to burn, and white chocolate, because it lacks the cocoa solids (and thus is less stiff,) means that the sugar must be cooked to a higher temperature (hard ball vs. soft ball, or 127°C vs. 121°C.) In the long run, this will all do bad things to your fudge. But I'm a perfectionist.

Enough of that, let's talk about how this applies to our favorite herb. Using single or double cream means you can eliminate the butter from the recipe. Also you can make 'cannamilk' by gently simmering your herb in the cream for about 15 minutes before transferring it through a sieve into another pan. Add your sugar, which should be roughly double your cream by weight. Your sugar/cream mixture will boil for quite a while. Now this is where my recipe differs from the one graciously provided by grapefruity: don't use a candy thermometer, and don't add any cornstarch. (Vanilla is of course still allowed .) Your mixture should be ready when it turns a palish yellow - you can test it by taking a spoonful and submerging it quickly in ice water. You should be able to form a slightly squishy ball of sugar-cream with your fingers. If it doesn't hold together at all, keep cooking. If it's rock solid, you've gone too far. Check often, sugar cooks quickly and retains its heat even after 'cooking' has been stopped.

Once you've reached softball stage quickly remove from heat and mix in melted chocolate. Your chocolate should be sitting at a maximum temperature of 45°C, slightly warmer than body heat. Hotter than this and you begin to burn it. Anyway combine the two and quickly transfer into a mould. Now sit back and marvel at your creation. This is a very necessary step.

Because the chocolate is cold (that is, relatively cold to the fudge,) it should harden fairly quickly. Bon appetit and sorry if I've just confused the hell out of everyone for no reason..

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So now we move on...

Mamabudz

GREAT TO SEE YOU!!!!

By the way a "bain marie" by any other name would be a "double boiler" ...

Can't wait to see what you have planned for us for the New Year

...have a cookie

Hugz,

Mama Budz

Arsenal

Could I ever really leave this place?? Nahhhhh...

And please pardon my french (literally .) It's been a long year at Le Cordon Bleu, but yes I do have great things in mind.

Now if you'll excuse me, I have a date with that cookie....

cali_smoker

i need a good hash recipe

Arsenal

Hash is basically an extraction of the THC from the Marijuana plant. It is not a Recipe and therefore will not be included in this forum.

You can use hash where you use regular weed, and vice versa. Hash has the advantage of melting in a liquid that doesn't need to be strained. Just use about an equivalent amount.

beats

Try Searching Erowid.org>Plants&Drugs>Cannabis for Hash Techniques.

This fudge sounds great, has anybody made it yet?

Would Hash Oil work just as well as Hash for this recipe?

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