Aunt Sandy’s 10x Cannabutter Recipe
Recipe by Sandy Moriarty
Makes 2 cups
1–4 ounces of cannabis leaf trim or shake*
1 pound of unsalted butter (salted or sweet cream butter if preferred)
2 quarts of water
*Note: 4 ounces results in maximum strength 10x Cannabutter. See the 1:4 Ratio Chart (below) for lower strengths.
5-quart stock pot (no lid)
strainer or colander
catch pot (large pot)
kitchen gloves (plastic or non-powdered latex)
airtight container, for storing
Weigh out desired amount of plant material on a kitchen scale.
Combine all ingredients in a 5-quart stock pot. Bring the ingredients to a slow boil where they will begin to conjoin in love and happiness. Reduce heat and let the mixture simmer with no lid for 3–4 hours. The marijuana mixture will cook down to a concentrated level and most of the water will dissipate. If water evaporates before 3 hours, add another cup. The idea is to cook off as much liquid as possible without burning the plant material.
Set up a strainer or colander over another large pot (the catch pot) and line the strainer with a cheese cloth. Pour the butter mixture through the strainer and into the pot. Let the mixture cool enough so that it is easy to handle. Then, wearing kitchen gloves, twist the cheesecloth into a ball around the cannabis, and squeeze as tightly as possible to draw out the remaining butter. Discard cannabis, and
pour the liquid butter into a heatproof container. Let the mixture come to room temperature, then cover and refrigerate for at least two hours. The butter will congeal and separate from the remaining water mix. Remove the solidified butter from the water with a large spoon. Be sure to remove all loose pieces from the water, then discard the water and store cannabutter in an airtight container in the fridge.
Note: Butter is a great way to add marijuana to any recipe that calls for butter or oil. Try it in your own recipes and learn to make your favorite foods into delicious medicines. It is important to note THC evaporates at 380° so keep recipes at a safe 350°. Boiling point is 212°, so it's okay to cook at a rapid boil or a strong sauté.