Meh, no big deal. My Acapulco Gold, Durban Poison, and Blue Dream are all just right.
And it was not that long ago you get a badge for being on every day for a year 
basic member or whatever, glad your here. I can’t wait to try my Cheese…the darn runt 
I’m still gutted that I had to kill my Head Cheese plant. She started out stunted, and was absolutely perfect when I killed her 
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Puffing one up to your Head Cheese homie.
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Making some caramels, today. I used 22 grams of Jamaican Berry buds, 4 grams of Bloody Skunk buds, and 10 grams of the most frosted sugar leaves I’ve ever seen (a mix of Blue Dream, Blue Cheese, and Bloody Skunk).
I’m going to make 26 cannabis caramels, then drizzle 13 of them with pot chocolate.
The budder is being made in the pressure cooker, now. If anybody wants the recipe or pics, let me know and I’ll post them for you.
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That sounds yummy. If you have time I would take the recipe. 
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Well, ya know I do 
Caramels sound yummy. I made some bud budder crab stuffed mushrooms last weekend. I sprinkled decarbed ground bud on top of the cheese. They ended up being pretty dang potent but very yummy.
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That sounds delicious! Mmmmm.
We should start a recipe thread, beyond gummy bears and such.
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Would love the recipe too tx
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The thread on gummy’s confused me, that’s not saying much I’m easily confused. When I have some product I’ll have to dive back into it and figure out the method.
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Such a thread used to exist. I can’t remember what it was called though. A new thread is a good idea.
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I licked a lot of spilled budder and I feel it.
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I would like the recipe please.
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Here’s the basic caramel recipe:
Betty’s Cheba Chews
makes 26-30 chewy caramels
Ingredients
1 ¼ cup white sugar
½ cup budder
¾ cup sweetened condensed milk
7 tbsp golden syrup (cane syrup)
1 tbsp molasses
1 tsp vanilla
¼ tsp salt
- Add sugar to a good non-stick pan and place over low heat; you’re going to SLOWLY melt the sugar into an amber syrup (could take 30 minutes), stirring frequently and making sure nothing burns.
*After about 15 minutes
*After about 30 minutes, sugar fully melted:
- Once the sugar is completely melted remove from heat and stir in cane syrup and molasses; it will bubble and look awful; return to heat an allow it all to melt together.
*Immediately after adding syrup & molasses:
*After approximately 2 minutes constant stirring over low/med heat:
-
Remove from heat and stir in milk; return to heat, constantly stirring, until milk fully incorporated, approx 1 minute.
-
Remove from heat and slowly stir in budder and salt; you want the budder as thoroughly incorporated/emulsified into the sugar mix as possible, then return to heat and cook til mixture reaches 238F-240F for 2 minutes.
*Immediately after adding budder and salt:
*Caramel is fully cooked:
-
Remove from heat & stir in vanilla. Then, pour caramel into parchment lined pan and allow to cool completely at room temperature.
* -
A) Once ready, I’ll cut it up into pieces & wrap them in parchment, a la salt water taffy.
B) half of these will get drizzled with weed chocolate before being wrapped
Weed Chocolate
1/4 cup budder
6 oz dark chocolate
½ tbsp espresso powder
–melt together and stir til smooth
I’ll post more pics once complete.
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What’s the difference between budder and butter? Wordplay?
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Budder is weed infused butter.
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aka “the good stuff”
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Ok, they’re not exactly photogenic, but I promise they’re delicious!
Just waiting for the chocolate to set.
Also, scraped up extra chocolate, remelted it, and put it in candy molds. I had filled 6, already, but was able to fill 3 more with the excess I scraped off the parchment paper.
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Also, ended up with 28 caramels and 9 chocolates.
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