If you’ve never tried the Dablicator, just know it has nothing to do with time-traveling cybernetic organisms.
But once you’ve tried it once, you’ll be back for more.
If you’ve ever dabbed or made an edible, there’s a good chance you’ve winged it regarding the THC dose.
In the world of cannabis, consistent dosing can be crucial, especially regarding edibles.
Ingesting a higher dose than your body is ready for can make for an unpleasant experience.
But with the proper dose, things tend to be much more enjoyable.
If you haven’t heard, Jetty has an applicator that removes the guesswork to give you consistent doses each time.
Jetty invented the Dablicator in 2014 while striving to create the easiest, most efficient way to dispense cannabis oil.
I think it’s a pretty cool innovation for the cannabis world.
Firstly, the Dablicator comes filled with one gram of Jetty’s delicious cannabis oil.
Jetty’s oil is clean, delicious, and potent.
I first tasted Jetty’s THC-infused sushi, which was also delicious, during California’s Prop 215 era.
The company has been making cannabis oil for a long time and, in my experience, produces top-quality extracts.
And they do it all without using solvents.
Jetty uses organic cannabis, flash-frozen within two hours of harvesting, to make its oil.
Next, Jetty makes Cold Water Hash from the cannabis and presses it into live rosin, which goes into the Dablicator.
I recently received a sample Dablicator, which has forever changed how I prefer to dose.
Dosing is Easy
Dispensing a cannabis oil dose with the Dablicator is incredibly easy; twist clockwise and press the button.
Each black line represents 55mg, and each red line represents 165mg.
But if you twisted too far, don’t worry.
You can twist the Dablication counter-clockwise to dial the dose back before pressing the button.
With its heat-resistant metal tip, you can apply the oil directly to a dab tool, nail, bowl, joint, or banger.
The Dablicator’s zero-waste design allows you to enjoy every last drop of oil in the tank.
Once the tank is empty, you can refill it with a cannabis oil of your choice.
If your choice is Jetty, you will have made a good one.
If you have never tried Jetty’s extracts, there’s no better time than now, and the Dablicator will step up your dosing game.
- Large saucepan
- 13 x 9 Baking pan
- Parchment paper
- Cutting utensil (knife, dough scraper, cake cutter)
- 6 Cups cereal
- 10oz package marshmallows or 5 ½ cups mini marshmallows
- 3 Tbsp butter
- Butter or cooking spray
- 100-200mg cannabis oil
- Coat inside of baking pan with butter or cooking spray
- In a small glass container, melt butter and stir in cannabis oil until completely blended (To keep mixture from cooling while stirring, place glass container in a small bowl with some hot water in it)
- Heat saucepan on stove on a low heat
- Pour cannabis oil-infused butter into saucepan
- Add marshmallows, coat with butter, and stir
- Continue stirring until marshmallows are melted and completely blended with the butter
- Turn stove off and remove saucepan from heat
- Add cereal and stir until completely coated with marshmallow mixture
- Transfer mixture to baking pan and spread evenly using parchment paper
- Allow mixture to set before cutting into squares (put pan in refrigerator for fast set)
CARAMEL APPLES (Fruit + Flower Co. Recipe)
(Makes 8 small apples)
Black line: ~ 5mg THC per apple (~55mg oil)
Red line: ~12mg THC per apple (~165mg oil)
- Small saucepan
- Candy/digital thermometer
- Wooden sticks
- Baking sheet
- Silicone baking mat
- ½ cup white vinegar (for rinsing apples)
- 8 small cold apples
- 55mg or 165mg of live rosin concentrate from Jetty Solventless Dablicator
- 2 tablespoons (30g) unsalted butter, melted
- 7oz. (210ml) heavy cream
- ½ cup (120ml) light corn syrup
- 1 cup (200g) packed light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- Prep the Apples: Mix ½ cup white vinegar with 1 cup water in a large bowl. Rinse the apples with the vinegar water to wash off the waxy coating. Removing the wax will help the caramel stick to the apple, otherwise the caramel will slide off. Remove the apple stem and press a caramel apple stick into the top-center of the apple. Prep a large baking sheet with a silicone making mat or grease the pan with butter. Set aside.
- Make Rosin Cannabutter: Using the Jetty Solventless Dablicator, turn the click dial to the desired amount – black line or red line – and press the plunger down to dispense a small amount of activated live rosin at the bottom of a glass measuring cup. Pour in the melted butter and use a silicone spatula to carefully stir the rosin evenly into the melted butter.
- Make Cannabis-Infused Caramel: In a small saucepan, combine the heavy cream, corn syrup, brown sugar, butter and salt and heat over medium heat. Using a silicone spatula or wooden spoon, gently stir the brown sugar mixture until it melts into the liquid, being careful to not get any sugar on the sides of the pan. Once the sugar mixture is combined, stop stirring and allow the mixture to cook and bubble for about 15-20 minutes.
- Insert a candy/digital thermometer and make sure the end is not touching the bottom of the pan. Without stirring, watch the caramel mixture until it reaches between 235-240 degrees F. Once it reaches temp, remove caramel from heat, and stir in the vanilla extract. Allow the caramel to cool for 5-10 minutes until slightly thickened to make it easier to coat and dip the apples.
- Dip the Apples: Wipe the apples dry if there’s any condensation on the surface. Holding the caramel apple stick, dip the apple into the caramel, rolling it around in the warm caramel to fully coat the apple. Tilt the saucepan slightly to help coat the entire apple. Lift the apple from the caramel and let the excess drip back into the pan. Swirl the apple gently in the air to get the caramel to evenly coat all sides. Place the caramel coated apple onto the prepared pan to cool. Repeat with the remaining apples. I find that placing the caramel apples onto the prepared pan in the fridge helps the caramel set faster without pooling at the bottom.
- Cool and Enjoy: Let the caramel set, about 30-45 minutes. Slice and enjoy! Cover and store leftover dipped apples in the fridge for up to one week.