Canna Butter Scotch

Hola Amigos,

The temperatures are slowly rising again, which makes you crave a delicious ice cream. And if you don't have Banana honey hash ice cream or Cannabis vanilla ice cream at hand, you can spice up any ice cream or desert with a dreamy canna butter scotch. This slightly salty caramel sauce tastes heavenly and gives you just the right kick 😉

Ingredients:

• 4 tablespoons butter or Cannabis butter
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 75ml cream
• 8g Weed
• 1 vanilla pod

Preparation:

First, heat the cream in a small saucepan and simmer the finely chopped weed in it for an hour on low and then pour the cream through a sieve.

Then put the butter and brown sugar in a saucepan over medium heat and stir well once the butter has melted. Add 2 tablespoons of cream and stir in as well. Let the mixture simmer for 4 minutes, stirring occasionally, until it has turned a dark colour.

Then remove the saucepan from the heat and carefully stir in the remaining cream and the pulp of the vanilla pod and decant the sauce into a sealable container. Do not scrape out the pot, as the caramel will make the Canna Butter Scotch bitter. After cooling, the Butter Scotch can be stored in the refrigerator for 2 weeks. Before serving, warm it up in a saucepan or the microwave.

Canna Butter Scotch goes perfectly with ice cream, pastries and also in coffee or hot chocolate.

So my green sweet tooth, that's it from me again, have fun in the springtime

Your Juan