🍫 Stone Cold Chocolate Fudge
Total Time: 125 Mins Yield: 36 servings
🛒 Ingredients
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
4 tbsp unsalted butter
1 tsp vanilla extract
¼ tsp fine sea salt
.25g ~.4g RSO/Distillate (Adjust to your desired dose)
1 tsp coconut oil (optional, helps blend distillate smoothly)
Optional Mix-Ins
Chopped toasted pecans or walnuts
Mini marshmallows
Crushed pretzels
Peanut butter swirl
Espresso powder
Flaky sea salt for topping
Crushed peppermint candies (holiday version)
Instructions
1. Prepare the Pan
Line an 8x8-inch baking pan with parchment paper, leaving extra hanging over the edges for easy removal.
2. Melt the Chocolate
In a saucepan over low heat, combine:
Chocolate chips
Sweetened condensed milk
Butter
Stir continuously until smooth and glossy.
3. Add the Cannabis
Remove the pan from heat.
If using distillate:
Warm the syringe in a sealed bag placed in warm water for 1–2 minutes.
Mix with the optional teaspoon of coconut oil if desired.
Stir the RSO or distillate into the warm chocolate mixture until completely incorporated.
Add:
Vanilla
Salt
Mix thoroughly to ensure even cannabinoid distribution.
4. Add Mix-Ins
Fold in any optional ingredients.
5. Chill
Spread evenly into the prepared pan.
Top with flaky sea salt or extra chocolate chips if desired.
Refrigerate for at least 2 hours.
6. Slice
Lift from the pan and cut into 36 equal squares.
Pro Stoner Tips
🌿 Use RSO for a richer cannabis flavor and a more full-spectrum experience.
💎 Use distillate if you want a cleaner chocolate flavor with minimal cannabis taste.
🍫 Mix in 2 tablespoons of peanut butter for a Reese's-inspired version.
☕ Add 1 teaspoon espresso powder to intensify the chocolate flavor without making the fudge taste like coffee.
🥨 Sprinkle crushed pretzels on top before chilling for a sweet-and-salty finish.
❄️ Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Frozen fudge softens quickly and can be enjoyed straight from the freezer.