Image by Josh Massey

Many of my recipes call for cannasugar. While binding THC to fats is the more traditional way to bake with pot, some recipes may give better options for play with the sugars instead. Making edibles using this method greatly decreases the stink factor and gives results nearly as stellar as with butter, however, 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.


Interesting bit of trivia for you — the term proof came about in the 1700s when whiskey merchants started watering down their booze. To test whether their purchases were legit, buyers would mix the whiskey with gunpowder and light it; if there was no water, they’d get an explosion, and the drink was considered, “gunpowder proofed.” The term has hung around today and means twice the ethanol content (e.g., 50% alcohol is 100 proof). The Polish vodka my liquor store offered for this recipe was 150 proof (ugh).



•    ¼ oz (7 g) ground, decarboxylated marijuana

•    1 cup (250 mL) of the highest proof alcohol available

•    2 cups (396 g) sugar



  1. Decarboxylate your pot (bake in Pyrex dish at 240°F for 1 hour). Pulse it until powdery in a food processor. Grinding your plant matter increases surface area to maximize yield, but you’ll still get adequate results if you choose to skip this step.

  2. Add marijuana to a 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. I tend to leave the concoction for a few days (usually I’m not ready to kick my baking into action immediately anyway).

  3. Put on gloves — the alcohol may transfer some THC to you through fingertips; maybe my love of pot has just made me paranoid, but better safe than sorry if you have plans later. 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. When you remove the tray to stir it, try not to breathe in, unless you want to do Polish wedding receiving-line shots with your lungs (which you might, who am I to judge).

  5. When finished, your cannasugar should be hard and dry. 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.