Classic marijuana-infused peanut butter fudge

This delicious, year-round classic dessert is a hit at summer parties or a night at home!

Fudge has been popular for over 100 years, popping up at family gatherings, outdoor barbecues, and college care packages. Its inexpensive, unprocessed qualities made it popular and easy to make. In 1887, specialized fudge shops opened in tourist spots like Mackinac Island, Michigan. It has maintained its popularity, and the new trend is alcohol-infused fudge. But a healthier alternative might be something fun like a classic marijuana-infused fudge.

RELATED: Boozy Marijuana Gummies

This classic peanut butter fudge is easy to make. You can share it with friends after making it, or freeze it and treat yourself from time to time. Wondering what was the largest fudge ever made? It was a 2600 kg block made in 2010 at the Northwest Fudge Factory in Ontario, Canada. It reportedly took a full week to make and contained over 328 kg of butter, 1250 kg of chocolate and 1150 litres of condensed milk.

Photos by Danielle Guercio

Classic Marijuana Peanut Butter Fudge

• 16 oz Peanut butter, crunchy, covers the herb texture if using.
• 250 g icing sugar
• 100 g dark chocolate
• 2 ounces of herbal leftovers from butter or tincture making -or-
• 1 ounce cannabis coconut oil or butter

Photos by Danielle Guercio

Heat peanut butter in a microwave-safe container until softened. Mix in the herbs. The crunchy peanut butter not only masks the flavor of the flowers, but also the texture of the leaves, leaving you with a treat that's MUCH stronger than you expect.

RELATED: 8 Things You Need to Know About Eating Marijuana Edibles

Add the icing sugar in three portions until you have a thick batter. For optimal portioning, pour into a silicone brownie mold or, in a pinch, into a cake pan lined with baking paper.

Photos by Danielle Guercio

Place in the fridge overnight, melt chocolate and place in a sandwich bag. Cut a small hole in it and drizzle chocolate over the fudge pieces. If you used a cake tin, just slice it before coating it in chocolate.

Photos by Danielle Guercio

If you don't want to use leftover butter, oil, or tincture, you can add 1 ounce of your favorite extract, be it oil, butter, or even glycerin tincture. This will make it significantly softer, so keep it in the freezer if you don't want to share it with a large group of people right after making it.

Photos by Danielle Guercio

Remember to try it before you start, then share it with friends!