Delicious recipes are one of the things that our books are known for and this article is perfect if you’re interested in learning how to make weed gummies. These apple flavored gummies are perfect for any gathering and their THC component will make it a really fun night. This recipe and many others can be found in the book The Weed Gummies Cookbook by Monica Lo, where you can find many more ways to learn how to make weed gummies.

Ingredients

¼ cup cold water
¼ cup grass-fed gelatin powder
¾ cup green apple juice, fresh
2 tablespoons granulated sugar
¼ cup light corn syrup
1 tablespoon Cannabis- Infused MCT Oil
½ teaspoon sunflower lecithin
½ teaspoon citric acid
green food coloring (optional)
¼ cup plus 2 tablespoons cornstarch, divided (optional)
2 tablespoons powdered sugar (optional)

We’re starting with a classic sour green apple gummy made with fresh green apple juice. Some of the ingredients may look unfamiliar, so let’s break it down. The sunflower lecithin will help bind the water, apple juice, and cannabis- infused MCT oil together. The citric acid adds that sour punch that we all expect in a green apple flavor. Finally, the addition of light corn syrup and the dusting of cornstarch help give the gummies a more distinctive, commercial texture.

1. Pour the cold water into a small bowl and sprinkle the grass-fed gelatin powder over the surface. Whisk with a fork to combine and allow to bloom for 5 minutes.

2. In a small saucepan over medium heat, bring the green apple juice, granulated sugar, and light corn syrup to a boil. Remove from the heat and add the cannabis-infused MCT oil, sunflower lecithin, citric acid, and 2 to 3 drops of food coloring, if using. Whisk to fully combine the ingredients.

3. Add in the bloomed gelatin and gently stir until the gelatin has completely melted and the mixture is uniform. Use a measuring cup with a spout or a candy dropper to fill your gummy mold. Chill in the fridge until firm, 1 to 2 hours.* Gently remove the gummies from the mold and enjoy.

Curing Your Gummies
1. For a firmer texture, cure the gummies by transferring them to a wire rack for 12 hours at room temperature or uncovered in the fridge if the room is too humid. If there is too much humidity, toss the gummies in a ¼ cup of the cornstarch, if using, before placing on the wire rack. After the cure, dust off any excess cornstarch with a pastry brush or rinse off the cornstarch with cold water and allow the gummies to air-dry.

2. To coat your gummies with a little extra sweetness, mix the remaining 2 tablespoons of cornstarch and the powdered sugar, if using, in a bowl. Toss the gummies in this mixture until evenly coated and brush off any excess. The cornstarch will also keep the gummies from sticking to each other.

3. Store in a cool, dry room-temperature location for up to 5 days. Gummies will last up to 2 weeks in the fridge when stored in an airtight container. Gummies can also be stored in the freezer for up to 6 months.

* If it’s difficult to unmold your gummies, freeze them for an hour to make them easier to pop out. 

If you enjoyed this recipe, we have way more where this one came from. You can check out Monica Lo’s book and create more delicious gummies in all your favorite flavors.