Hey Chefs, I’ve made caramels using Cannabutter a few times. Not disappointed, but could I do better in the taste and potency? I’m wondering if anyone has used infused coconut oil, which also becomes firm when cool. Other idea was using infused MCT oil, which remains a liquid at room temperature. Comments and ideas most welcome. Thanks.
If you want a lesser taste you may consider making a concentrate and then just dissolving that in your butter.
I have a blog going that can teach you how to make it… done right you can barely taste the weed.