Weed Gummies Cookbook: Ingredients List
Gummies and candies for home cooks
Homemade edibles are cost-effective, discreet, and delicious. The Weed Gummies Cookbook is the go-to resource for the cannabis curious of all levels and offers approachable ways to incorporate a variety of cannabinoids into your routine. With step-by-step instructions and color photos, you'll also get tips for safely handling and labeling your confections.
To set you up for success in your candy-making journey, below are the ingredients that I’ve used for the book. Please note that this post contains affiliate links.
Chapter 1: Infusion Basics
The Weed Gummies Cookbook has infusion recipes for butter, MCT oil, honey, tincture, and sugar. A fully stocked pantry of these infusions will help you cook through the rest of this book with ease. Please note: the gummies and candies in the cookbook are designed to be low-dose for snackability. To increase the dosage, make your infusions stronger by using a higher potency THC or CBD strain or increase the quantity of flower in the infusion.
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Chapter 2: Gummies & Jellies
In this chapter, we explore gelling agents like gelatin, agar agar, tapioca, pectin, and also a variety of natural flavors. Please note: Since these gummies are made primarily with natural ingredients, they will have a shorter shelf-life than store-bought gummies that are laden with preservatives.
Grass-fed gelatin is a natural protein made from collagen in animal parts. The gelatin gummy recipes in the cookbook are tested using Vital Proteins Beef Gelatin.
Pectin is a natural thickener extracted from fruits like apples or citrus. In this cookbook, a rapid-set pectin is used in recipes with higher acidity content.
Cornstarch is an absolute staple in my pantry (as well as many Asian kitchens.) It’s often used as a thickener in sauces, soups, and extra-crispy deep-fry batter. In candy-making it’s an invaluable ingredient that will help dry and cure your gummies for a firmer texture.
You can also opt for plant-based food coloring!
The citric acid used to brighten up the flavors in some of the recipes like the Sour Green Apple Gummies and Spice Orange Pate de Fruit.
Agar-agar is a strong gelling agent derived from red algae, so it’s a great vegan substitute. Texturally, it sets more firmly and has a crisper bite compared to grass-fed gelatin. It’s beloved in many Southeast Asian desserts!
Tapioca flour is a gluten-free starch derived from the cassava root. It’s used in various Asian cakes and confections. It’s also the main ingredient in boba!
A handful of recipes will call for the optional food coloring. This is the set I used for the Gemstone Gummies to get the lovely jade effect.
Sunflower lecithin will help emulsify the cannabis-infused fats with a water-based mixture, like the juice in your gummies.
For the Gemstone Gummies and hard candies, I used LorAnn Oils for the flavoring.
Chapter 3: Soft Caramels & Nougats
This chapter is a great intro for those who are new to candy making. You will be able to practice the basics of using a candy thermometer and better understand your kitchen setup’s idiosyncrasies. You may discover you need heavier saucepans, better spatulas, or that your stove runs hotter than others. If you need kitchen equipment recommendations, I have a post about it here.
Maldon Sea Salt is an obsession in our household. We buy it by the bucket-load. It’s the perfect finishing touch for the soft caramels and Chocolate Turtles.
For the Miso Butterscotch Caramels, I use shiro miso (or white miso.) It has a milder, sweeter flavor and adds a lovely umami to candies and baked goods.
The Salted Mocha Caramels is one of my favorites in the book. I call for really good instant coffee granules in the recipe. I used UCC, a leading Japanese brand.
I use Bob’s Red Mill Milk Powder in the Snowflake Crisp Nougat and Creamy Milk Candy recipes.
Chapter 4: Hard & Brittle
I’ve unofficially dubbed this chapter “The Danger Zone!” There are some fun recipes in here like my favorite Honeycomb Brittle with Almonds & Sesame Seeds and Candied Fruit, but please brush up on the Candy-Making Tips and Safety Notes (page 22) before proceeding. I also recommend doing a non-infused trial run of the recipe before you use your precious cannabis infusion. Sugar work is fussy, and different variables in your kitchen can affect the end results. There’s nothing more heartbreaking than losing a batch of infused goods.
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The Honey Elderberry Lozenges are a good one to keep around as a cough drop during cold and flu season. I used Nature’s Way in the recipe.
Chapter 5: Sugar Alternatives
This is a candy and confections book, so I’m not going to say this chapter is healthier, but there are tasty options using raw honey and monk fruit sweetener that taste amazing.
Monk fruit sweetener is my favorite white sugar replacement because it doesn’t have a funky, bitter aftertaste.
I use Bob’s Red Mill Super-Fine Almond Flour for the marzipan recipe.
Safety & Child-Proofing
Finally, cannabis-infused confections may look like normal, every day candies so they need to be kept out of the reach of children. I highly recommend purchasing child-resistant jars and storing your homemade goods in a locked location or high on a shelf. I have created bright, cannabis-infused labels for you to download and print on sticker paper. Properly labeling the dosage on all your infused treats will help prevent unintended use.
