Irishgreen Posted December 30, 2010 Report Share Posted December 30, 2010 I clarify my cannabis butter prior to cooking with it. It helps intensify the butter's potency. To make clarified cannabis butter: Warm the butter in a crock pot, and then skim the foam. ( the Caulders butter really had little to skim) Then put in frige and cool. Then do the warming and skimming and cooling for a total of 3 times. Then add the cannabis. Then warm for 1 - 2 hours. Then put back in frige for up to 8 hours (I did over night) Then warm and cool a total of 2 times before removing and straining the cannabis. (it is supposed to increase the potency) once the cannabis is strained, you can use. 1 1/2 lbs semi sweet chocolate 1 1/4 cup honey 1 1/2 cup Cannabis butter ground or chopped nuts (optional) Warm all ingredients in a pan to melt. Stir together. Using a candy thermometer heat to 130, stirring frequently. When it reaches 130, turn the heat off. Continue to stir the chocolate until it reaches 80 degrees. Once it is below 80 degrees pour into a parchment lined baking sheet (15X8X1). Sprinkle top with any chopped or ground nuts (optional~~I used walnuts) Let the mixture sit and cool at least 1 hour, and then carefully put in the refrigerator. Several hours later pull candy out of pan and cut, and remove parchment. KEEP CANDIES REFRIGERATED AT ALL TIMES Quote Link to comment Share on other sites More sharing options...
+Annnie Posted December 30, 2010 Report Share Posted December 30, 2010 Yum Yum.. thanks.. Quote Link to comment Share on other sites More sharing options...
Bisharoo Posted December 30, 2010 Report Share Posted December 30, 2010 That looks so good! I have to try some. I got some locally grown Michigan honey from someone (Willy) on this site. He has his own bees, etc. Probably would be one awesome ingredient upgrade from most honey used in cooking. Thanks IG! Quote Link to comment Share on other sites More sharing options...
Irishgreen Posted December 30, 2010 Author Report Share Posted December 30, 2010 mmmmm Bish..... I would think that Honey would make it divine! I also used Caulder's butter it has a higher fat content. I made these and took them to the Roll and Bowl last year. Some of you may remember them. At room temp they can become a gooey mess. I highly recommend keeping them in the fridge until serving/eating. Quote Link to comment Share on other sites More sharing options...
shishka Posted December 30, 2010 Report Share Posted December 30, 2010 I also used Caulder's butter it has a higher fat content. If you ever come across Kerry Gold butter give it a shot. The wife and I find it to be the best. And it's Irish! Caulders a close second. Quote Link to comment Share on other sites More sharing options...
Irishgreen Posted December 30, 2010 Author Report Share Posted December 30, 2010 I HAVE tried it before! It's not easy to come by, but yes..........very good stuff! Quote Link to comment Share on other sites More sharing options...
Medicated Monkeys Posted January 6, 2011 Report Share Posted January 6, 2011 These look delicious! Quote Link to comment Share on other sites More sharing options...
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