Hashish Fudge (1954)

**Pharm Girl** · 03-11-2008, 06:51 PM

This is a classic recipe from the 1954 Alice B Toklas Cookery Book

1 tsp black peppercorns
1 tsp coriander seeds
a scratch of nutmeg
¼ tsp ground cinnamon (I don't like cinnamon, so I substituted the seeds from a vanilla pod, which worked out really well)
a handful of stoned dates (ha ha)
a handful of dried figs
a handful of flaked almonds
a bunch of Cannabis sativa leaves (or you can just crumble in some hash or weed) be generous
140g light brown sugar
125g butter

Toast the peppercorns and the coriander seeds in a small frying pan on a high heat until they start to smell wonderful. Put them with some nutmeg scrapings and the cinnamon (if you wish) into a pestle and mortar/coffee
grinder and pulverise.

Chop the fruit and nuts and mix them in a bowl. Sprinkle on the spices and add the cannabis in whatever form you have - if it's leaves, they will have to be pounded first (i.e. in the pestle and mortar with the seeds and cinnamon), but hash or weed can be crumbled in with the other
spices.

Dissolve the sugar and the butter in a heavy-based saucepan over a lowheat. When the sugar has melted, the mixture will be separated: melted butter floating on top of a slightly bubbling brown sugary goo. Slowly bring to the boil - don't let it catch on the bottom of the pan -stirring briskly with a wooden spoon until the mixture starts to boil and come together. Keep stirring until it is a thicker, foamier texture.
Mix in the fruity bits, take off the heat and beat thoroughly. The fruit will break down and make it even smoother. (If you are left with a little melted butter in the pan, drain it off, and use some kitchen paper to de-grease the fudge mix.)

Line a tray with a piece of buttered greaseproof paper and push the fudge into it, or Alice suggests rolling it into individual,walnut-sized pieces. Cool to room temperature in the larder overnight, in the fridge if you're in a hurry, or in the freezer if you're desperate........... ..~

:l eaf:

:lea f:

Mafoo · 03-12-2008, 10:55 AM

i didnt realize 1tsp of peppercorns vs 140gs of brown sugar
peppery sweet, ill have to try this one day

**Pharm Girl** · 03-12-2008, 12:37 PM

Those fresh corns are nothing like the crushed/pre-package pepper!
Add brown sugar and you get a whole new twist!

Just like chocolate cake...............I add mayonnaise. The mayo keeps the cake fresher longer..........~

DetectiveMosely · 03-12-2008, 07:34 PM

Originally Posted by Pharm Girl

Just like chocolate cake...............I add mayonnaise. The mayo keeps the cake fresher longer..........~

i know mayo is mostly just eggs, but for some reason... bleh...

anyone tried the fudge recipe? it looks tasty and id hear how it worked out if i could. ive never been very good at cooking pot food, so i always want a confirmation that its possible.

**Pharm Girl** · 03-12-2008, 07:37 PM

I wonder how many people have actually tried the recipe given it was published in 1954!

Cambium · 03-12-2008, 10:40 PM

Pharm Girl, you're practically a library of ganja recipes.

Bearsy · 03-13-2008, 05:30 AM

So if I were to do this recipe, but with canna-butter, would that work? Or would that just fuck up everybody way too much?

**Pharm Girl** · 03-13-2008, 05:36 AM

I don't see why not after reviewing the ingredients.
We need to have a bake-off!

ChiefBongWater · 03-13-2008, 06:14 PM

Bake-Off is ON motherfuckers!!!!

Bring It!

hijabihippie · 08-12-2009, 09:40 AM

Alice B. Toklas suggested serving this at DAR teas.
Can you imagine??? The Daughters of the American Revolution stoned out of their minds.
I love it.

Mydriasis · 08-12-2009, 10:30 AM

I've heard of this recipe before so it must be good if it's survived over 50 years. We should have a thread for the best baked goods or something. it'd be hard to judge but it would be a cool thread. Wish I had a camera for my past excursions now that I think about it.

hijabihippie · 08-13-2009, 08:29 AM

It would explain a lot about her and Gertrude Stein...lol
My public library has (or did have) a copy of the original cookbook...
This could be worth tracking down.

**Pharm Girl** · 08-13-2009, 09:19 AM

Want another by the same Cook??

Yeah........

Ingredients

1 c sifted pastry flour
1/2 c milk
2 eggs, separated
1/2 c powdered sugar
1 Tbsp olive oil
2 Tbsp cognac
Pinch of salt
Acacia flowers

Directions

Beat egg yolks into the flour until smooth.
Add sugar and salt and stir well
Add cognac and beat, add oil and milk and mix lightly
Beat eggwhites to stiff peaks
Cut in to flour mix.
Coat flowers in the batter and deep fry.
Serve on a warm plate and sprinkle with powdered sugar.

Quote:

A recipe I own that, while interesting, is difficult only because acacia flowers aren't really that easy to get. You can substitute roses if you want, or really any other (or at least most other) flowers. I've successfully made it with dandelions and lavender. Most importantly, the recipe I have is written by Gertrude Stein. If it's her recipe or one taken from a restaurant I don't know.

**Pharm Girl** · 08-13-2009, 09:21 AM

one more for the road...........

Ingredients

2 lbs. dried figs
2 x 3" cinnamon sticks
12 whole cloves
1 c. firmly packed dark brown sugar
1/2 c. firmly packed light brown sugar
1/2 tsp. grated lemon rind
1/4 tsp. grated orange rind
4 cups ruby port
1 cup dry red wine
whipped cream as an accompaniment
1 c. hazelnuts, toasted and skinned and chopped for garnish

Preparation

In a saucepan combine the figs, the cinnamon sticks, the cloves, the dark brown sugar, the light brown sugar, the lemon rind, the orange rind, the port and the wine and simmer the mixture, covered for 1 hour or until the figs are tender. Let the mixture stand in a cool place for 24 hours and chill it for 2 hours. Serve the figs topped with the whipped cream and garnished with the hazelnuts.