How to Make Infused Maple Butter
Decarboxylation
What you'll need:
- Cannabis flower (use 7 grams for approximately 10mg THC per tablespoon serving, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Butter Base)
What you'll need:
- Decarboxylated cannabis (from above)
- 1 cup (2 sticks) high-quality unsalted butter
- Saucepan or double boiler
- Cheesecloth or fine strainer
Steps:
1. Melt butter on low heat.
2. Add decarboxylated cannabis.
3. Simmer 2-3 hours at 160-200°F, stir occasionally.
4. Cool slightly, strain through cheesecloth into container, squeeze gently.
5. Refrigerate until solid. This is your canna-butter.
Recipe (makes about 1 cup infused maple butter)
Ingredients:
- 1 cup canna-butter (from above), softened to room temperature
- 1/2 cup pure maple syrup (grade A dark for deeper flavor)
- 1/4 teaspoon sea salt (optional, enhances maple notes)
- 1/2 teaspoon vanilla extract (optional)
Steps:
1. In a mixing bowl, add softened canna-butter.
2. Slowly pour in maple syrup while beating with electric mixer or whisk on medium speed.
3. Continue beating 3-5 minutes until fully combined and lightened in color—it should look fluffy and spreadable.
4. Add salt and vanilla if using, beat another 30 seconds.
5. Taste and adjust maple if needed (add 1 tablespoon at a time).
6. Transfer to airtight jar or ramekin.
7. Refrigerate 30 minutes to firm up slightly before use.
Each tablespoon contains approximately 10mg THC (based on 7g of 15% THC flower divided into 16 tablespoons; actual potency varies—start with half a tablespoon and wait 2 hours). Use on pancakes, toast, oatmeal, or baked goods. Store in fridge up to 2 weeks or freezer up to 3 months.