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Cannabis infused sugar offers a simple way to enhance your baked goods or beverages.
Materials
- Mason Jar
- Cheesecloth
- Baking Sheet
- 9in x 13in Baking Pan
Ingredients
-3 grams of cannabis flower
-1/2 cup of high-proof alcohol, such as Everclear
-1/2 cup granulated sugar
- Heat the oven to 225°F. Spread cannabis buds out into an even layer on a baking sheet and place in the oven.
Take care not to let the temperature go over 225°F and burn (if this happens, you can lose potency). - Bake for about 35–40 minutes, then remove from the oven and cool before grinding into a coarse powder.
- The decarboxylated cannabis will keep in an airtight container in a cool, dark place for up to 2 months
Canna Sugar Guide: Dosing Ratios, Drinks, and Alternative Methods
Cannabis-infused sugar—often referred to colloquially as canna sugar or cannasugar—is one of the most versatile homemade edible staples. Because THC is not naturally water-soluble, infusing it onto granulated sugar crystals allows you to sweeten beverages and baked goods with measured, consistent cannabinoid dosing.
Canna Sugar Ratio and Dosing
Calculating your canna sugar ratio ensures predictable, reliable effects:
- Standard Flower Ratio: 3 grams of flower at ~20% THC contains approximately 600 mg of potential THC. Accounting for typical extraction loss (~75% efficiency), you yield roughly 450 mg of active THC across 1/2 cup (24 teaspoons) of sugar.
- Per-Teaspoon Potency: This yields approximately 18–20 mg of THC per teaspoon (or ~6 mg per 1/3 teaspoon for a mild, micro-dosed serving).
How to Make THC Sugar for Drinks
When making THC sugar for drinks (such as morning coffee, iced tea, lemonade, or mocktails), ensure the alcohol has completely evaporated and the sugar crystals are completely dry before storage. Because the THC resin is bound to the outer surface of each sucrose grain, stirring your canna sugar into warm beverages dissolves the sugar quickly, distributing the cannabinoids evenly throughout your drink.
Frequently Asked Questions
Can you make canna sugar with oil or cannabutter?
No. You cannot make shelf-stable canna sugar with cooking oils (such as coconut oil or olive oil) or cannabutter. Oil does not evaporate; mixing infused oil with granulated sugar results in a greasy, clumped sludge that spoils quickly. A clean, high-proof alcohol extraction or tincture is required because ethanol evaporates completely, leaving pure cannabinoid resin adhered to dry sugar granules.
How to make infused sugar with pre-made tincture
If you already have a dispensary-purchased alcohol tincture (Green Dragon), you can bypass the flower decarboxylation and soaking steps. Simply measure 2–4 tablespoons of high-proof alcohol tincture, mix thoroughly with 1/2 cup of granulated sugar, and follow Step 4 to evaporate the alcohol in a low-temperature oven or ventilated drying dish.
How to infuse sugar with RSO (Rick Simpson Oil)
To make weed sugar using RSO, warm your syringe of Rick Simpson Oil in warm water to loosen its viscosity. Dissolve 0.5g–1g of RSO into 2–3 tablespoons of warm, high-proof culinary alcohol (such as 190-proof Everclear) until completely liquefied. Pour the liquefied RSO mixture over 1/2 cup of sugar, stir until uniformly coated, and allow the alcohol to evaporate completely.
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