PHRoG
Active Member
So, simmered my first-ever batch of canna butter yesterday for nearly 14 hours...I was also building the floor to the grow room.
Needless to say, I was really moving along with the floor and I completely forgot about my butter. A first thought I believed I had burned the butter...Smoke coming out of pot, no fire, nice and black.
Well, I couldn't let it goto waste! So to try and save it, I added about half a pot of water and let it simmer down to about 1". Poured, strained and set in the fridge over night.
Now, I expected to wake up to a think chunk of black butter looking stuff this morning. However, to my amazement it was nice and light green, black stuff sank to the bottom with the water. No burned smell. Took a sliver with the knife and no burned taste. There just might be hope still!
However, still skeptical, I was trying to think of what could best mask the taste of burned butter. Cookies, no...Brownies, maybe...Ah ha! Light bulb, FUDGE!
So here's my fudge recipe, she's in the fridge right now and I should know in a few hours!
2 1/2 cup Sugar
1/2 cup ( canna ) Margarine or ( canna ) Butter
2/3 cup Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 cup Semi sweet chocolate chips
3/4 cup Chopped Premium Mixed Nuts
1 teaspoon Vanilla
1. Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly.
3. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth.
4. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature.
5. Score fudge into 36-48 squares. Refrigerate until firm.
6. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
I'll let you know how it turns out.
Peace.
Needless to say, I was really moving along with the floor and I completely forgot about my butter. A first thought I believed I had burned the butter...Smoke coming out of pot, no fire, nice and black.
Well, I couldn't let it goto waste! So to try and save it, I added about half a pot of water and let it simmer down to about 1". Poured, strained and set in the fridge over night.
Now, I expected to wake up to a think chunk of black butter looking stuff this morning. However, to my amazement it was nice and light green, black stuff sank to the bottom with the water. No burned smell. Took a sliver with the knife and no burned taste. There just might be hope still!
However, still skeptical, I was trying to think of what could best mask the taste of burned butter. Cookies, no...Brownies, maybe...Ah ha! Light bulb, FUDGE!
So here's my fudge recipe, she's in the fridge right now and I should know in a few hours!
2 1/2 cup Sugar
1/2 cup ( canna ) Margarine or ( canna ) Butter
2/3 cup Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 cup Semi sweet chocolate chips
3/4 cup Chopped Premium Mixed Nuts
1 teaspoon Vanilla
1. Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly.
3. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth.
4. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature.
5. Score fudge into 36-48 squares. Refrigerate until firm.
6. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
I'll let you know how it turns out.
Peace.
