Cool, glad you like it. I really recommend doing caramels. They are pretty freaking easy, and come out delicious- use a touch more almond extract than a normal caramel recipe recommends, because you still get just a slight 'toasted' flavor to the finished product, and the almond is very complementary. I think I posted my recipe, adapted from PharmaPharmer, around here somewhere. It might even be in my Donkey Dick grow log.
In fact, I am eating one right now!
stinkyattic Reviewed by stinkyattic on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5