Chef Danielle Russell, more popularly known as Chef Dee, is our contributing canna-chef this month. Chef Dee has been featured on streaming network site Breal.TV, Snoop Dogg’s Merry Jane, and in High Times. Dubbing herself The Happy Chef, Chef Dee has authored two cookbooks: “The Happy Chef: Dr. Greenthumb” and “The Happy Chef THC: 50 Shades of Green” and also offers an array of recipes at


70 grams of gelatin
140 grams of water
225 grams of sugar
245 grams of corn syrup
15 grams of citric acid
1 dram of flavor
6-10 drops of food color
three 6 oz. boxes of Nerd candy
1.5 grams of canna oil
*cornstarch as needed


2 small pots/saucepans
2 candy thermometers
two 7″ x 11″ baking trays
parchment paper
*cornstarch as needed over molds


In separate pot, make a water bath with a candy thermometer keeping temperature around 150°F. Pour 70 grams of gelatin and 140 grams of water into a ziplock bag. Mix thoroughly, removing clumps and streaks. Cook in water bath for 20-30 minutes until clear.


Mix 225 grams of sugar and 245 grams of corn syrup well, when sugar has dissolved (around 10 minutes) add oil to the pot. Mix well! Continue cooking for 20 minutes.

-Combine parts 1 and 2. Add *food color, citric acid, and flavor of choice.
*Add 6-10 drops for a good hue. Mix well!
-Let the mixture set awhile, approximately 25-30 minutes, until it thickens, viscous (pourable, not watery).
-Place parchment paper on baking tray, covering all sides. Coat the parchment lightly with cornstarch. Pour the mixture onto tray or, if you are comfortable with the viscous consistency of your mixture, you may pour the mixture right on to the parchment allowing it to pool, but it shouldn’t be too much of a liquid consistency so as not to stay on sheet.
-Let mixture set 5-10 minutes on parchment.
-Grab the other baking tray. Place the parchment paper covering the bottom of the baking tray. Fill tray with Nerds. Take your “slab” of gummy mixture and slice into desired sized ropes.
-Roll the ropes in your pool of Nerds and get ready to enjoy.