I love medicated edibles, so much so things were getting a little out of hand last month with my consumption of so many sweet medicated treats. Since I have a major sweet tooth, it was very easy to get carried away with over medicating!
For those of you who find smoking too harsh, edibles are a great alternative. When you ingesting cannabis the body processes THC (the active compound in cannabis) in the liver into a compound called “11-Hydroxy-THC”. Since the body processes the parent compound THC into “11-Hyroxy-THC” it can prove to be more psychoactive than smoking cannabis and the THC levels can increase 4-5 times stronger when ingested. When baking with cannabis, or a product thereof, to activate the THC it needs to clings to a lipid/fat cell. That is the reason why it works so great in butter or oil. Without that lipid THC has nothing to attach to. Often, the effects of a quality medicated edible can last 2-8 hours and are ideal for evening medicating, or for those who have insomnia – an edible will do the trick!
For those of you who want to experiment with making your own canna-butter try the below recipe. I used hashish instead of flower, because it’s less of a mess/process then with dried flower. Also, I prefer the heavy medication of hashish. The cool thing about making your own butter is you can control how much flower, or hashish you use, thus controlling the potency. Storing your butter in an airtight container is best and can be stored for up to two months…and now, FINALLY – I bring you my recipe for “Sweet-hASSh Butter”…
The grass is always greener in my kitchen,
SweetBee x
SweetBees’s Sweet-hASSh Butter
*makes 1 cup of butter
What you will need:
- Medium pot or heavy sauce pan
- Whisk or wooden spoon
- 1 cup (2 sticks) unsalted butter *using a good quality butter with a high-fat content is best. I prefer organic butter, but Danish Creamery makes a great quality high-fat European butter
- 4 cups of water (2 cups per stick of butter)
- Hash* – 2-3 grams per stick (mild), 3-5 grams per stick (moderate), 6+ grams per stick (Heavy medicating) * I prefer to use 9 grams of hashish per stick, but like I mentioned I have a VERY high tolerance 🙂
- Heat resistant container with a lid for storing your butter
- Paper towels or kitchen towels
*Make sure your hash is completely dry. Any excess moisture in your hash will cause the butter and water to get soupy and it won’t solidify properly. If this happens and you decide to use the butter anyway, know the butter will cause your cake or cookie batter to be gummy and spongy. The texture will be a little funky, but still edible.
Step 1: Start heating a pot of water (2 cups) on medium heat… get your butter and hash ready. On the side in a small dish or on a napkin start crumbling your hash into tiny bits, so it will dissolve easily. Unwrap your butter.
Step 2: Drop the two sticks of butter into the hot water and lower the heat to a very, very low flame. It’s important NOT to burn the butter and you don’t want the butter and water mixture to boil. Burned butter is not a good thing! Use your whisk or wooden spook and lightly agitate the water butter mixture until the butter is dissolved.
Step 3: Now that the butter is melted into the water take the hashish you crumbled in step 1 and add it to the water butter mixture. Again, make sure the entire mixture is simmering and not boiling! Whisk a bit. You will notice the mixture will turn a brownish green color. Simmer for a minimum of 30 minutes. Basic rule of thumb is the longer you simmer (very low heat) the more potent your butter will be. 1-4 hours is a nice “simmer sesh”. Remember to set a timer!
*The hash method is much simpler then using dry cannabis flower because with hash you eliminate having to strains the entire mixture because the hash dissolves.
Step 4: After your time is up, pour the mixture into a heat proof container like Tupperware. Place a lid on it and place in the refridgerator for a least two hours. I always leave mine over night.
Step 5: You will notice the water and butter have separated! Pour the water carefully down the sink and use a towel to hold the hash-butter, so as not to loose any butter while dumping the water out.
Step 6: Pat dry your butter with a paper towel, to get the excess moisture off….tada! You now have homemade “Sweet hASSh-Butter”!!! Place your butter in a dry airtight container. It can be stored up to 2 months.