Haschich fudge
More actions
| Kind | Sweet |
|---|---|
| Part of the plant | Whole plant |
| Also called | hashish fudge |
Haschich fudge is a sweet of cannabis with dried fruit, nuts and spices, printed as "Haschich Fudge (which anyone could whip up on a rainy day)" in The Alice B. Toklas Cook Book of 1954. The recipe was not Alice B. Toklas's own: the painter Brion Gysin, who lived in Morocco, sent it to her when she asked friends for recipes to fill the book.[1][2]
The recipe
As reprinted by Literary Hub in 2018, the recipe pounds black peppercorns, a nutmeg, cinnamon sticks and coriander in a mortar, and chops stoned dates, dried figs, shelled almonds and peanuts together. A bunch of the plant is pulverised and dusted with the spices over the fruit and nuts, and the mass is kneaded with sugar dissolved in butter, then rolled into a cake and cut up or made into balls the size of a walnut, of which two pieces are said to be enough. The plant is to be picked and dried once it has gone to seed while still green. Gysin's introduction ties the sweet to Baudelaire's Paradis artificiels (see Dawamesk) and says that in Morocco it was thought good against colds in damp winter weather.[1] Gysin spelled the plant's name "canibus".[2] Layla Eplett, writing in Scientific American in 2015, notes that it contains no chocolate and compares it to majoun.[2]
Editions
See also
References
- ↑ 1.0 1.1 1.2 1.3 Temple, Emily (20 November 2018). "Here It Is! Alice B. Toklas's Recipe for Hash Brownies". Literary Hub. Retrieved 29 October 2026.
- ↑ 2.0 2.1 2.2 2.3 Eplett, Layla (20 April 2015). "Go Ask Alice: The History of Toklas' Legendary Hashish Fudge". Scientific American. Retrieved 29 October 2026.