Making canna caramel

MatanuskaValley

MatanuskaValley

Well-Known Member
80 grams of shake 3 sticks of butter. simmered on stove for 3.5 hours on low\med low.
strain and cool

2 cups sugar
1/2 cup budder
2 cups whipping (heavy) cream
3/4 cup light corn syrup

Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.

Mine is cooling now I will let you know how it turns out.
 
MatanuskaValley

MatanuskaValley

Well-Known Member
MatanuskaValley said:
80 grams of shake 3 sticks of butter. simmered on stove for 3.5 hours on low\med low.
strain and cool

2 cups sugar
1/2 cup budder
2 cups whipping (heavy) cream
3/4 cup light corn syrup

Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.

Mine is cooling now I will let you know how it turns out.
Click to expand...
here is some pics
 

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hardroc

hardroc

New Member
cool recipe dude, I'm making canna butter as of this minute.
What did you use to strain it with? I'm gonna use chesse cloth
 
MatanuskaValley

MatanuskaValley

Well-Known Member
hardroc said:
cool recipe dude, I'm making canna butter as of this minute.
What did you use to strain it with? I'm gonna use chesse cloth
Click to expand...
I used 2 layers of cheese cloth as you can see that was not enough:( Got a little weed in it and you know how candy is super finicky. I am not sure what this will be like after it sets up.

I recommend being super careful no weed matter flows over your strainer or anything. Hope this helps
 
W

WhiteWidower123

Active Member
OH thank god, ive been wantin to do this for a while now, i know how to make caramel and all that i just didnt know if boiling at those high temps would lessen potency. Do you think that ur potency was due to so little butter/herb or is there any doubt it may have been because of the way u cooked it? Ive been looking to awnsers for this question EVERYWHERE.
 
mellokitty

mellokitty

Moderatrix of Journals
!! glad i'm not the only one.... !! (this is my first try)....

doing the same thing right now! my method: i made dulce de lece from condensed milk (where you boil it in the can), chilled it, and am in the slooooow process of incorporating (premade) cannabutter into it. slow because all i'm doing so far is greasing my hands with cannabutter before taking the whole lump and pulling it like taffy until it starts to get sticky again, chill again, and repeat. i've incorporated about 1/2 cup of butter into about 2 cups of dulce so far, my goal is to get the whole cup in there. been doing this since yesterday and my arms are tired (not to mention i keep having to protect it from poachers aka hubby & friends). i'm a bit worried that the extra fat might hinder the 'taffying' process.... i want something chewy, like the stuff in turtles, but so far, it's about half way between that and the runny stuff in caramilk bars.... we shall see.... (your method seems waaaay less labour intensive though...*jealous*...)

i have similar concerns as WhiteWidower123, i'm wary of any cooking process involving both cannabis and boiling (which is why i'm going with this method where all my ings are cool/cold).... i have *wrecked* perfectly good butter by putting it *in something that required a higher cooking temp... also, since you seem concerned about the filtering, it's much easier (and finer) to run the melted cannabutter through a coffee filter...

looking forward to swapping kitchen notes....;)
 
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