Use a candy thermometer and dont let it get above 150. Stir for hr+. Cheese cloth strain thr remaints. Cool and use. Im usually impatient though and use it hot as hell its just abit more risky. Also i usually up the oil requirments of the recipe from 2/3 up to a full cup as 2/3 cup oil hardly covers two zones even pulverized. Then when the browns are cooling i
Individualy wrap them and freeze. Turns into a nice little fudge brick and nobody has ever been dissaointed.
I use the cheapest possible greens so eithet a shit ton of trimming or 2 reggie zones. This shall not dissapoint. Also if you plan on doing many batches and wanna save your fingers i bought a digital infrared temp guage and it works amazing
