Kim Always Hungry

Eventually, y’all will get tired of my harping on the COVID-19 pandemic’s effect on my career and creative life. For now, it’s just too relevant. I’ve mentioned before that my first batch of edibles were made in high school and quite frankly, disgusting. I got a lot better t making edibles in my adult life and quarantine was the start. From the beginning, I knew that I didn’t want to do baked goods. For one, baking if far too precise for my “loosey-goosey” method in the kitchen. And for two, I don’t really fuck with sweets like that. I like and appreciate dessert but I personally, would rather save my calories for a decadent savory or better yet, a cocktail. I have sold many baked goods (infused or otherwise) due to their demand or local cottage goods laws and while they may be tasty, they are not my passion. Shelf stable sauces and spice blends is where I see the future of Keefy Kitchen. It has occurred to me that this is a recipe for sugar but sugar has many practical applications beyond baked goods. In fact, I think cannabis sugar in particular shines brightest in a sauce or mixed drink.

When I make edibles, I like to make sure that the flavor of the marijuana is a component of the treat or dish; my aim is not to mask it. Using sugar over oil or butter is a great way to do this. The marijuana is first decarboxylated before it is bound to over-proof alcohol. This creates a tincture that is mixed in with the sugar. The alcohol evaporates leaving only the cannibinoids to play quite nicely with the sugar crystals. The result is gorgeous jute-colored sugar that will last years on the shelf. The flavor is still sweet but the weed leaves herbal notes that sing when simmered with fruits and flowers. The sugar is low-dose per gram and stands alone in a tea or can be made into a syrup or sauce. The dosage will depend on many factors, namely the potency of your tincture. I personally have found that the tincture has a shorter lasting effect than baked goods albeit a more immediate one.

Making cannabis infused sugar is quite simple. All you require is a deep baking dish or pan, a kitchen scale, sugar, and cannabis tincture. Weigh out 600g of sugar and 200g of tincture respectively. Pour out the sugar into the baking pan and then slowly mix in the tincture. The result should resemble the color and texture of wet sand. Loosely cover the pan with a kitchen towel overnight. Be sure to stir every few hours to prevent clumping. The alcohol will evaporate and you’ll be left with sugary gold.