Calling all edible enthusiasts–we’ve got the dankest mouth-watering recipes for you! Each month we scour the internet for some of the most delicious cannabis edible recipes for you to try at home in our Dank Dishes column. The edible industry continues to inspire us with palate-pleasing cannabis plates that taste as good as they feel. Chefs from all over the world are putting their culinary powers to the test by creating edible weed meals, and we’re here to deliver those recipes to you.
The weather outside is frightful, but the baked goods are so delightful! The holiday season has arrived and they’ve brought tons of delicious dishes in tow. For all of the cannabis-loving cooks out there looking to take their dessert game to the next level this season, I highly recommend this weed-infused citrus-caramel blondies recipe, inspired by Sarah Simmons’s original recipe for Food & Wine.
CANNABIS-INFUSED CITRUS-CARAMEL BLONDIES
Makes 16 servings
- 1/4 c Granulated sugar
- 3 Tbsp Heavy cream
- 1 Tbsp Cold unsalted butter
- 1/2 tsp Maldon sea salt (Great crunch and a remarkably subtle, briny flavor. It is available at most grocery stores and online.)
- 1 c All-purpose flour
- 1 tsp Kosher salt
- 1/2 tsp Baking powder
- 4 Tbsp (1/2 stick) Unsalted butter, melted
- 4 Tbsp Premium cannabutter, melted (0.13-0.2 grams of THC)
- 1 c Light brown sugar, packed
- 2 Large eggs
- 1/2 tsp Orange zest, finely grated
- Preheat the oven to 350.° Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1-inch of overhang on two opposite sides; spray the paper.
- In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil. Boil the syrup over moderately high heat until a deep amber caramel forms–takes about 5 minutes.
- Remove from the heat and immediately whisk in the cream, butter and Maldon sea salt. Let the caramel cool to room temperature.
- In a small bowl, whisk the flour with the kosher salt and baking powder.
- In a medium bowl, whisk the unsalted butter, cannabutter and brown sugar until combined, then whisk in the eggs and orange zest. Add the flour mixture and stir until just incorporated.
- Spread the batter in the prepared pan in an even layer. Drizzle the caramel over the top, then swirl it decoratively using a toothpick, skewer or knife.
- Bake for 25 to 30 minutes, until golden on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Lift the blondies out by the overhanging parchment and peel off the paper. Cut into bars and serve.
Storage tip: Store in an airtight container at room temperature for up to 3 days.