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How to Make Medible Ganja Gummies in 5 Easy Steps

How to Make Medible Ganja Gummies in 5 Easy Steps

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Aside from being cute and convenient, they’re fantastically flavorful and a fun, effective way to medicate. If possible, make these candies in a silicon mold and they’ll pop right out after being chilled. It’s also helpful to taste the mixture before pouring it into the mold. If the weed taste is too strong, try adding some additional honey.

For cannabis lovers with a sweet tooth, there’s almost nothing better than sinking your teeth into a succulent, cannabis-infused dessert. Unless, of course, we’re talking about bite-sized ganja gummies that you can easily pop in your mouth wherever you are.

 

Ganja Gummies Ingredients

Ganja Gummies

Ganja Gummies

Course: Snack
Servings: 24
THC per Serving: 5 kcal
Print

Ingredients

  • 1 large pkg. orange Jell-O
  • 1 1/2 cup orange juice divided
  • 1/2 cup honey
  • 1/4 cup canna-oil preferably coconut oil
  • 4 packets gelatin
  • dash cornstarch

Instructions

  1. Combine the Jell-O and 1 cup of orange juice in a medium saucepan. Add the honey and canna-oil and heat slowly, stirring frequently.

    Ganja Gummies, Step 1
  2. In a small bowl mix the gelatin with the remaining orange juice and allow to sit for five minutes.

    Ganja Gummies, Step 2
  3. Add the gelatin to the Jell-O and cook over low heat for 5-7 minutes. Whisk almost constantly and get the sides of the pan.

    Ganja Gummies, Step 3
  4. Pour the ganja gummies mixture into silicon molds or coated mini paper cups. Allow to cool at room temperature and then chill in the fridge.

    Ganja Gummies, Step 4
  5. Remove the ganja gummies from the molds. Toss each candy with a bit of cornstarch to prevent sticking.

    Ganja Gummies

Recipe Notes

Originally published in issue 14 of Cannabis Now Magazine.


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TELL US: What other kinds of bite-sized cannabis treats would you like to know how to make?

Filed Under: snack, Special Feature Tagged With: Cannabis Now

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About Laurie

Laurie Wolf

Laurie Wolf, named “The Martha Stewart of Marijuana Edibles” by The New Yorker, is a leader in the edible community and an award-winning culinary entrepreneur. Since 2015, Laurie has published four cannabis cookbooks: HERB, Cooking with Cannabis, Marijuana Edibles, and The Medical Marijuana Dispensary. Her recipes fill the pages of several top cannabis publications such as The Cannabist, Cannabis Now, Dope Magazine, Culture, Oregon Leaf, and High Times as well as The Oregonian, and now, The San Francisco Chronicle. From soup to nuts, Laurie delivers a wide range of cannabis-infused recipe options, as well as detailing techniques for at-home infusions.

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