I certainly do my share of cooking, including restaurant line and also ships galley experience, but I have no formal training, and rely more on instinct than thermometers. Maybe that is why I rarely venture into pastries or confectionery, haha! But I'll try to answer as best I can.

I've just been putting it either in my crock pot on 'low' overnight, or over a double boiler held at ~180-200'F for a couple hours to do the initial extraction. IMHO while it CAN be as exact a science as you would like to make it, you have plenty of leeway to work within and still reap the benefits of the psychoactives in your original plant material.

If you are going through the brown butter process, I would do the 'browning' step of the butter first, and then just treat it [the brown butter] as if you'd just opened a fresh box of butter and do the longer cooking with the herb after that. I try to avoid taking the cannabutter up too hot (hot enough to brown butter) because yes, I'm afraid of breaking down the compunds. Caramel, for reference, goes to 245'F. But you knew that

I've tried infusing my pot butter with a few things- cardamom is one that comes out VERY powerful- rosemary is another, if you like savory rather than sweet. I just toss some cracked cardamom pods in however much I need for a recipe and heat it again for long enough to extract THOSE oils. lol... gotta make it super complicated, right?

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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