Daihashi, you will have less 'shrinkage' if you do three things:
-Make larger batches (it's more efficient)
-Get that potato ricer- that's exactly why you use it- to squeeze out every last drop of stony goodness
-Stay out of the pool if it's too cold
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