Psychedelicatessen: Pumpkin Spiced Pot Fudge

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Every fall, the craze for all things pumpkin spice continues to grow, with special “limited edition” versions of beer, cereal, salsa, BBQ sauce and even kale chips getting enhanced with the traditional mix of cinnamon, ginger, nutmeg, allspice and clove. Lovers of pumpkin spice say the combination makes them feel more in tune with the season, since it conjures comforting memories of hot cider, pies and family holidays.

Add some extra comfort and coziness to your Halloween scene by combining cannabutter with pumpkin spice to create an easy dessert. This pumpkin-spiced fudge will keep you warm as the weather grows cold, allowing for extra relaxation and rejuvenation as the nights grow longer.


  • 2 cups sugar
  • 1 cup packed brown sugar
  • 12 tbsp cannabutter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 cups white chocolate chips
  • 7 oz marshmallow fluff
  • 1 cup chopped pecans
  • 1 1/2 tsp vanilla extract


Line a baking pan with foil.

Combine the sugars, cannabutter, evaporated milk, pumpkin puree and spices in a medium saucepan over medium heat. Bring to a boil, stirring constantly, for 10 – 12 minutes or until a candy thermometer reaches 240ºF.

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