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5 mg/ 5 mg per squareEasy

Loaf-Pan Freezer Fudge, Cut by the Ruler

Baked Elf Chef
House Kitchen
Adapted from Salted Almond Butter Freezer Fudge + Everyday Detox Cookbook (Oh She Glows (Angela Liddon)) — rewritten with the infusion and dose worked in.
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Your dose · per 5 mg per square

Written at 5 mg per 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 20 5 mg per squares · 100 mg total

1 1/2 cups smooth almond butter (well stirred)1/4 cup infused coconut oil, carrying 100 mg THC total — measure the infused oil first, then top up with plain coconut oil to reach a level 1/4 cup2 tablespoons plain coconut oil1/4 cup pure maple syrup1/4 to 1/2 teaspoon fine sea saltTopping (uninfused): 3 tablespoons plain coconut oil, 1 1/2 tablespoons maple syrup, 3 tablespoons unsweetened cocoa powder, pinch fine sea saltFlaky sea salt, to finish (optional)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Loaf-Pan Freezer Fudge, Cut by the RulerILLUSTRATION

Steps

  1. Grease a 9×5-inch loaf pan and line it with a parchment sling that runs the length of the pan, leaving an overhang to lift by.
  2. Scrape the almond butter into a large bowl and stir it smooth so the oil isn't sitting on top.
  3. In a small pot over the lowest heat you can hold, melt the 1/4 cup infused coconut oil together with the 2 tablespoons plain coconut oil, the maple syrup and the fine salt. Pull it off the burner the moment it turns liquid — no simmering, no bubbles.
  4. Pour the warm oil mixture into the almond butter in a slow stream, stirring the whole time, until the batch is one loose, glossy, completely uniform mixture. Keep stirring for a full minute: even mixing here is what makes every square the same.
  5. Scrape all of it into the lined pan and smooth the top flat with an offset spatula so the slab is one even thickness corner to corner. Freeze uncovered on a level shelf for about 1 hour, until solid.
  6. Make the plain topping: melt the 3 tablespoons coconut oil over the lowest heat, take it off the burner, then whisk in the maple syrup, cocoa and salt until smooth. Chill it a few minutes to thicken slightly.
  7. Lift the slab out by the parchment. Trim a thin edge off all four sides so the block is square-shouldered, then cut a 4 × 5 grid for 20 equal squares. Weigh a couple to check they match; re-cut if one is noticeably bigger.
  8. Space the squares on a parchment-lined tray and spoon a scant teaspoon of the cocoa topping over each. Freeze until the topping is firm, then add flaky salt if you like.
  9. Store in the freezer in a lidded container — this fudge softens fast at room temperature.
  10. Label the container: Loaf-Pan Freezer Fudge · 100 mg THC total · 5 mg per square · 20 squares · made [date] · 21+ only.
  11. Start with one serving, wait a good while before considering more.