7 Cannabis Edible THC Candies

Have you ever wondered how edible gummy bears are made? Turns out, it’s easier than you’d expect. If you have a spare 10 minutes to one hour, you can make all sorts of simple edible treats. Here are 7 easy infused edible candies you can make right now.

1. THC Jolly Ranchers

This recipe is super easy. With only 10 minutes of prep time, you can quickly have yourself some potent and discrete edible Jolly Ranchers. All you need is a candy thermometer, a baking sheet, a pot, and some of your favorite cannabis tincture. You simply grind and melt the candies, add in your cannabis, and then let the sugary concoction cool.

Option A:

What You Need:

  • Large bag of Jolly Ranchers from the store. Remove wrappers.
  • Candy Thermometer
  • Cannabis tincture
  • Candy molds (optional)
  • 1/4 cup water


  1. Grind up the Jolly Ranchers in a coffee grinder. Use all the same colors if you want to have a specific color. If not, throw them all in!
  2. Put ground Jolly Ranchers and water into a pot on a stove and bring the temperature to 300 degrees exactly using candy thermometer
  3. Once 300 degrees is reached, take off heat and add as much tincture as you want
  4. Pour the contents into candy molds, or onto a cookie sheet covered in non stick foil, and let harden
  5. Enjoy!

Option B:

What You Need:

    • Raw Sugar (2 cups)
    • Light corn syrup (2/3 cup)
    • Flavoring of your choice (3/4 cup)
    • Hash (1-2 grams)

Begin by mixing the sugar, hash and syrup until they are mixed together. Heat until your liquid is 295 F, then remove the mix from the oven and add your flavoring. Line trays with wax paper and place in the freezer for one hour.

2. Canna Gummies

Cannabis gummies are a classic dispensary treat, but you can easily make them yourself at home. Pick up a box of Jello mix and some gummy molds. Simply make the Jello, add in a little tincture, pour and let cool. You can make these suckers as potent as you want. And, let’s face it, the DIY version is a lot more cost-effective.


1/2 cup cold water
1 large packet sugar-free jello flavor
4 envelopes gelatin
4 tablespoons cannabis tincture
molds to hold gummies
oil spray


  1. Spray molds lightly, and wipe with paper towel leaving very little oil
  2. Mix Jello flavor and 4 envelopes gelatin with whisk
  3. Add 1/2 cup cold water, and whisk in saucepan
  4. Bring to boil, then heat for 5 minutes on low
  5. Take off heat and add 4 tablespoons of tincture, mixing well
  6. Pour into molds
  7. Refrigerate for 15 minutes to set
  8. Peel out and eat

3. Cannaghee-based Jalebis

These flour-based rings are an easy way to get a good dose of cannabis. Jalebis are deep-fried flour rings that are soaked in sugary syrup. This infused-recipe uses ghee to provide a cannabis punch. The cook and prep times for this recipe are about 20 minutes each, meaning that within an hour, you’ll have yourself a batch of doughy, sweet, herbal deliciousness.


1 cup all-purpose flour
2 tsp gram flour
½ cup plain yogurt, beaten
½ cup water
A dash of baking soda
½ L cannaghee
500 mL sugar syrup
A few threads of saffron


  1. Mix the all-purpose flour and gram flour in an appropriately sized mixing bowl.
  2. Add yoghurt and water and mix well until no lumps remain.
  3. Keep mixing for 5-7 minutes and then perform a consistency test (*see consistency test).
  4. Add the baking soda and mix thoroughly.
  5. Heat cannaghee over low flame in a deep dish pan while you fill the mixture into a wide-nozzle pastry/icing bag.
  6. Once the cannaghee is bubbling, squeeze the contents into the pan in any shape you’d like (traditionally they have a concentric circle shape, but you can make them into a weed leaf shape if you have the patience and agility).
  7. Lightly brown your jalebis on either side.
  8. Repeat until all the batter is used and let the excess oil drain out.
  9. Heat the sugar syrup over a low flame and add the saffron.
  10. Remove the syrup from the flame and drop the jalebis into syrup.
  11. Drain excess syrup and serve hot!

* Consistency Test: Check consistency of the dissolved jaggery by putting a small drop of it in a bowl filled with water. If the jaggery drop turns into a solid drop and sits at the bottom of bowl, then it’s cooked. Otherwise, cook longer and check again.

4. Coconut Cannabis Covered Raisins

You’ll have to refrain from gobbling up handfuls of these delicious morsels. Luckily, this recipe only requires 4 ingredients: raisins, honey, canna-coconut oil, and vanilla. If raisins aren’t your thing, you can also experiment with other dried fruits like apricots, pineapple, cherries, and blueberries. As a bonus, you’ll sneak in some extra antioxidants from these healthy sweets.


1 cup raisins
3/4 Coconut Cannabis Oil
2 tablespoons honey
1/2 teaspoon vanilla extract


  1. Heat Cannabis Coconut Oil, honey and vanilla extract in a small saucepan over low heat. Heat until all ingredients are combined and melted.
  2. Put raisins in small bowl.
  3. Remove saucepan from heat.
  4. Pour coconut mixture over the raisins. Make sure all the raisins are covered. Let sit at room temperature for 5 minutes.
  5. Spread raisins out on a wax paper covered baking sheet and store in the refrigerator until cooled (about 30 minutes).
  6. Remove raisins from refrigerator, candy should be hardened. Break coconut covered raisins into pieces using a spatula.
  7. Keep in an airtight container in the refrigerator. Serve chilled.

5. Chocolate Ganja Grapes

This candy has a sophisticated twist. Sweet, slightly sour grapes are the perfect complement for chocolate with a slight herbal flavor. While these treats may seem complicated, you can actually make these goodies in 10 short minutes. So, looking to impress at a cannabis-themed party? These grapes seem labor intensive, yet are really quite easy.


½ cup cannabutter4 cups of grapes1 pound milk chocolate


  1. In a double boiler, melt the cannabutter over a low heat and then set it aside.
  2. Melt chocolate in the same double boiler until smooth. Add the cannabutter to the chocolate as it’s melting. Gently mix the cannabutter into the chocolate.
  3. Dip a grape into the magical chocolate and let it settle on wax paper (draped over a baking sheet). Repeat this with all the grapes until you run out. Let the chocolate covered grapes cool down in the refrigerator for 2 hours and then enjoy!

6. Besan Laddoo Ki Kush-y

These might be the most complicated sweets on the list. But, bit-sized Laddoo candies will be ready in 30 minutes. Using a spicy mixture of cardamom, hemp seeds, and chickpea flower, these Indian treats have a cannabis kick. The slight herbal taste of canna-ghee is perfectly balanced by the creamy nuttiness in these delicacies.


¾ cup cannaghee
1 cup chickpea flour
½ cup butter
½ tsp cardamom seeds
¼ cup mixture of hemp seeds and cantaloupe seeds
1 cup sugar
1 cup water
1½ cup milk/cannamilk, depending on potency preference


  1. Put water, milk and sugar in pan and boil until the sugar completely dissolves.
  2. In a separate pan, mix cannaghee and chickpea flour to make a raw roux paste.
  3. Put the cannaghee and chickpea flour mixture on low heat until the flour turns golden brown.
  4. Add the water, milk/cannamilk and sugar mixture and let it cook until it becomes a thick paste.
  5. Add cardamom, hemp and cantaloupe seeds. Stir well and turn off the flame.
  6. Press the ingredients into 1 ½ inch spheres, being careful to not burn yourself, and serve hot.

7. No Bake Fudge

Who doesn’t like fudge? This infused recipe balances out cannabutter with delicious milk chocolate and peanut butter. Requiring only 35 minutes of cook and prep time, you can quickly have a whole pan of simple treats. For a fun twist, add in some dried fruit, coconut flakes, or chopped nuts.


2 lbs / 7 cups of powdered sugar
1 cup of Hershey’s cocoa
1 lb (4 sticks) of cannabutter
1 tsp of vanilla essence
1 cup of peanut butter


  1. Melt the butter and peanut butter in a saucepan or double boiler, and add the vanilla essence
  2. In a large bowl, mix together the powdered sugar and cocoa.
  3. Add the melted ingredients and mix well
  4. Press into a flat pan, and place in the fridge until firm

Let us know what you think of the recipe in the comments below, and feel free to suggest improvements!