Marijuana fudge

Bud Fudge

2 cups sugar
1 cup milk
1 tspn. vanilla
1 cup *BUD BUTTER*
25 large marshmallows quartered (or about 100 mini mallows)
2 cups milk chocolate chips
2 cups semi-sweet chocolate chips

Grease 11×16 Jelly Roll Pan (I used a cookie sheet with sides)

Combine:
Sugar, milk, vanilla and bud butter in a large sauce pan.

Bring to a boil, stirring occasionally. Boil for 2 minutes, then remove from heat.

Add:
marshmallows and Chocolate chips.

Stir:
Until melted and smoothe.

Pour into greased pan and refridgerate for easier cutting.

Freaky fudge

Ingredients:
4oz/115g Fresh leaves or bud
4oz/115g butter (you can also use cannabutter, and use regular flour instead)
1 cup/250ml condensed milk
1/3 cup/90ml milk
2 cups/14oz/425g superfine sugar
1 tsp vanilla extract

Instructions:
1. Melt butter in a pan on low heat and add cannaflour. Allow to simmer for at least an hour. You may simmer for 2 hours or more if you wish.
2. Add the milk, sugar, and vanilla. Stir until sugar is dissolved.
3. Turn up heat and bring to a boil. Continue to boil until mixture reaches 250°F/120°C.
4. Turn the heat off and stir vigorously for 4 minutes.
5. Pour into a greased tray.
6. Allow to cool; just before it sets you may cut it into 30 equal squares.
7. Wrap in waxed paper and store in airtight container.

Serving Suggestions:
You may use cannabutter instead of regular butter and then use regular flour. You also may use cannamilk. If you use cannamilk, cannabutter, and cannaflour you might wake up a few days later Eat cautiously.