Starts with Finely Cured Sugar Shake lots of it in my taste's(you can use any amount as long as you get atleast half a cup of butter thats all thats required for recipe)
Start with Butter in a crock pot(I did 8 Sticks)
Once melted Add Sugar shake/buds/trim just make sure it is good stuff(Add hot water as needed to make sure it stays just a little soupy)
i did a bit over 6 ouces this time
Keep on high and stir every 10 minutes cooking for 2-4 hours( when cooking do in a well ventilated area it can be smelly depending on the quality of what you put in )
Using Cheese cloth separate the liquid from the Solids and put the liquid into a container that has a lid.
Place container in freezer untill just the butter is solid on on the top separated from the water(the water is what can smell the butter doesnt) make sure its solid or you will lose your butter on this next step. open just a corner of you container and flip it upside down causing the water to run out the opening the your butter to remain the container in a slab like this.
Well i was planning on finishing this all today but i never got around to the actual baking of this baking thread so until tomorrow get out there get your butter prepared and get ready for some munchies tommorow
Start with Butter in a crock pot(I did 8 Sticks)
Once melted Add Sugar shake/buds/trim just make sure it is good stuff(Add hot water as needed to make sure it stays just a little soupy)
i did a bit over 6 ouces this time
Keep on high and stir every 10 minutes cooking for 2-4 hours( when cooking do in a well ventilated area it can be smelly depending on the quality of what you put in )
Using Cheese cloth separate the liquid from the Solids and put the liquid into a container that has a lid.
Place container in freezer untill just the butter is solid on on the top separated from the water(the water is what can smell the butter doesnt) make sure its solid or you will lose your butter on this next step. open just a corner of you container and flip it upside down causing the water to run out the opening the your butter to remain the container in a slab like this.
Well i was planning on finishing this all today but i never got around to the actual baking of this baking thread so until tomorrow get out there get your butter prepared and get ready for some munchies tommorow