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Image by Josh Massey

Many of my recipes call for cannasugar. While binding THC to fats is the more traditional way to bake with weed, some recipes may give better options for play with the sugars instead. There is the potential for more variability in dosing due to potential differences in alcohol strength, rest time, and agitation.


Bag of Tricks

1.    Food processor (optional)

2.    Mason jar

3.    Cheesecloth or fine sieve

4.    Plastic gloves

5.    Baking sheet prepared with parchment paper and/or silicone baking mat


Dose Assumptions

  • Here we’re performing an extraction with ¼ oz (7 g) of decarboxylated marijuana bud containing 15% THC in 240 mL of the highest proof alcohol your local liquor store offers.



•    1/4 oz (7 g) decarboxylated cannabis

•    1/2 cup (120 mL) of the highest proof alcohol available

•    1 cup sugar



  1. Decarboxylate your pot (bake in Pyrex dish at 240°F for 1 hour). 

  2. Add cannabis to a narrow mason jar and pour in alcohol. Secure the lid and leave the jar on your counter, shaking it occasionally, for a minimum of 45 minutes. Adding time to this process will darken the colour and improve results. 

  3. Strain the liquid through the cheesecloth or sieve into a bowl and press out as much alcohol as possible. Discard the plant matter and add the sugar to the canna-alcohol.

  4. Preheat the oven to 200°F. Spread the sugar mixture evenly across the baking sheet and bake for 1 hour, stirring a few times, until the sugar becomes golden and fairly dry. 

  5. When finished, your cannasugar should be crisp. Carefully put it in a food processor for ease of measurement and use later.

  6. Store your herbal sugary sweetness in a dry place until ready for use.

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