Salted Almond Butter Freezer Fudge, 5 mg Squares

Steps

1. Do the dose math first. The whole ⅓ cup of coconut oil must add up to 80 mg THC and no more. If your infusion is more potent than that, use a smaller measure of infused oil and top up with plain refined coconut oil to reach a full ⅓ cup.
2. Lightly oil an 8-inch square pan, then press in a sheet of parchment with two sides running up and over the rim so you have handles for lifting later.
3. Melt the coconut oil at the gentlest heat you have — a bowl over warm water, or brief microwave pulses. It only needs to be liquid, never hot.
4. In a large bowl, stir the almond butter, honey and fine sea salt together until smooth, then pour in the melted infused oil. Beat it in until the mixture is glossy and completely uniform with no oily seams — this is the only chance you get to even out the dose.
5. Scrape into the lined pan and spread level, working right into the corners so the slab is one even thickness. Tap the pan on the counter to settle it.
6. Freeze on a flat shelf until the center is solid, about 1 hour. Scatter flaky salt over the top before it sets if you want it.
7. Lift the slab out by the parchment handles. Trim a thin strip off all four edges with a warm sharp knife so the slab is a true square, then cut a 4×4 grid: 16 equal squares, 5 mg each. Check a couple against a scale; if one is noticeably heavier, recut.
8. Keep the trimmings separate and treat them as dosed scraps, not free snacks.
9. Store the squares in a sealed container in the freezer and serve them straight from frozen — they soften fast at room temperature. Label the container: "Infused almond butter fudge — 5 mg THC per square, 16 squares, 80 mg batch," with the date. One square to start, wait two hours.