So I'm making medical caramels infused with cannabis. First effort, not so good. Thoughts?

[jtuck004]

(I want to do this without resorting to butane, or maybe even co2, extracts. )

The red cupcakes come out really well, I use coconut oil for those. But the caramels I have seen don't look\taste all that great, so I want to make something that does.

Started with about 12 grams, so I tried a quick water rinse to get some of the chlorophyll out. I used a French press 12 hours @ a time, then poured off the water, refilled. Did that about 7 or 8 times till it came back clear, then put it in a low-temp dehydrator and dried it to about 43% rh, wound up with about 8 grams. Ground it, heated in an oven at 300 F to decarb, and put it in the cream for an hour. Strained that.

To make caramels I bring the sugars (cane, and a cane syrup that I make from organic cane) to about 300ish to color and start some carmelization.

Off to the side I have heavy cream on the burner. I brown about 60 grams of butter, add it to the cream, and then try to get those to a boil about the time the sugars get over 300 F, and pour that in. I bring that up to about 270-80, or just above "hard ball".I add salt in here, and a tsp of vanilla before I pour it into the mold.

I tasted it just before I poured it, too strong a weed taste. I had been playing with making a cinnamon/cardomom caramel, so I added a "Chinese 5 spice" that has star anise, cloves, cinnamon, fennel, pepper.

That overwhelmed it some, but is very heavy, and the weed taste still interferes.

So now I am gonna bubble bag about 40 grams of some ok bud which should give me a gram or two.

I will infuse this into the butter for a couple of hours,then strain and brown that. One of the nice things about that is that I can use water in the butter to wash out the nasties. When the butter solidifies you can pour off the water, then reheat it gently and add more to wash more out. Then I can brown it after that, should be better. We

Lots of people make them strong. I want them to be tasty - low strength, the kind that people don't want to put down.

[packman]

1. Are you taking orders?

Love caramels

[jtuck004]

4. Funny you should ask. As I have been experimenting with this one, people found out, and

I started getting orders for just candy, no medicine, $20 to $25 lb, wrapped, in Spokane.

WA State health department regs seem to require a commercial kitchen if they are not done in an oven, so I am going to have to figure that out one day if it goes much further.

[AgingAmerican]

2. You need to clarify the butter first

Clarified butter has all of the milk solids, etc, removed. It is these water soluble milk solids that carry chlorophyll, plant waxes, and other undesirable elements in your butter.

If you use clarified butter, you will not have that 'green' taste in your edibles. They taste very clean.

The way I make my clarified butter is I heat melt the butter then heat it til you see that foamy white stuff floating on the top. Take the pan off the stove and let it sit for a couple minutes. Most of the milk solids will form a patty on the bottom of the pan, with the pure butter floating on top.

Skim off any you can from the top, then slowly pour the clear yellow butter off the top into a bowl. Carefully pour the clear butter off the top. The slower you pour, the purer it is. WHen you reach the point you can't pour it without including milk solids, get a spoon and skim off what remaining clear butter you can.

Now you have clarified butter! Use this to make cannabutter and you are good to go!

[jtuck004]

3. That is on my list to try, but this formula uses a Beurre noisette, or browned

butter, which I had thought up to now needed to include the milk solids, but as I read further it may not have to.

I may try and make a ghee, brown it, then do the infusion. See if I can get it to soak up the contents of 10-12 grams. I would normally wash that, but that might screw up the noisette.

More experiments ahead.

Thank you.