How to Make a C*nn*bis Sugar

Last week’s recipe was a Strawberry Tangulu that used an infused alcohol-based tincture to dose the sugar syrup. Alternatively, the syrup can be made with c*nn*bis sugar instead of adding an alcohol tincture into the mixture. Infused sugar can be useful in recipes where there’s no fat or oil, like meringue, or used in cold or hot beverages like mocktails, tea or coffee. 

Making a c*nn*bis sugar is easy. However, in order to make infused sugar we’ll need an alcohol based c*nn*bis tincture, and allow 2-3 days for drying/evaporation time. There’s ways to speed it up if you’re short on time, I’ve shared some tips below. 

This is the final post in this series as we’ve gone through all the basics. Paid subscribers have access to the archives. If you’ve been following along in the DIY Edibles for Beginners series, we’ve made c*nn*bis infused butter, oil, milk, alcohol tincture, and honey.

Step 1: Decarb + Activate T*C

Step 2: Measure Ca**abis Flower

Step 3: How to Infuse Can**bis Oil

Step 4: How to Bake with C**nabis

Step 5: Types of C**nabis to Use for Cooking and Baking

Step 6: Double-Check Dosing

Step 7: Ca**abis Infusion List

Step 8: How to Make Cann**is Milk

Step 9: How to Make C*nna*is Tincture

Step 10: How to Make C*nn*b*s Sugar

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DIY EDIBLES

Step 11: How to make a c*nn*bis sugar

• Tips for making infused sugar

• Recipe: How to make c*nn*bis sugar 

• Ways to use c*nn*bis sugar to make edibles