We're back this month with our favourite baker/budtender, Annette. This month, Annette shares a deliciously sweet recipe was given to her by an acquaintance.
It was handed down to her from friends whose Mom created & started making them for her family in the 1940’s - 50’s. Annette's variation - adding cinnamon and a layer of Marshmallows on top… you can never have too many Marshmallows!
**THC OIL** Annette used GAGE Fire OG Oil and followed the dosing guidelines provided in the packaging - so for 20 pieces @ 10mg per piece (.3ml x 20=6ml) they pack a nice punch!
***She strongly suggest to use half of the above amount for this recipe if you want to allow for second helpings...which, trust us, you do.***
1 cup white Sugar
1 cup unsalted Butter, melted (mix your *THC Oil* in this for edibles - see notes below for dosing)
2 large Eggs beaten
6 tbsp unsweetened Coconut
1 tsp of Vanilla
⅛ tsp Cinnamon
Pinch of salt
2 cups Graham Cracker crumbs
1 pkg. (400gr) miniature Marshmallows
1 cup chopped Walnuts
Combine the Sugar, melted Butter, THC Oil, beaten Eggs, Coconut, Vanilla and Salt in a heavy gauge pot. On the stovetop at medium temperature, bring to a light bubbly boil, whisking constantly (don’t slack off here…constantly, or you will have scrambled eggs.) Remove and let it cool slightly - about 10 minutes.
When slightly cooled, add the graham cracker crumbs, marshmallows and walnuts - stir until blended.
Press into a pan (I used an 8x10) that is lightly sprayed with canola cooking oil and covered with parchment paper. Add the balance of the bag of mini marshmallows.
Place the pan in the oven @375F, middle shelf until golden (7-10 minutes - do not walk away - check after 5 minutes ).
Let them cool to room temperature and refrigerate for several hours (or overnight if you can wait that long) before cutting. Spray your cutting knife with cooking oil so the desserts won’t stick to it.