Curso's Semi-High Brix take one: Featuring Blueberry Gum, La Musa and, Purple Ur

Curso;1552225 said:

SurfBuddy;1548153 said:

Hey curso, thanks for the cannadaise recipe, will have to try that on some benne's for breakfast.

Plants looking good, like the lime green of that BBG

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ok so I'm getting kinda tired of the brownies, but...lmao they sure do make me make some beautiful food (stress free high pressure cooking is a blast stoned)...gotta love the focus So a couple chef friends and I were talking over a brownie and a coffee on our "break" and, one of them came up with butter fudge, he is really good at pastries. So, I googled a recipe to share, I have yet to try it, I will however make it sometime next week, when this week of hell is over.
Butter Fudge (remember to use cannabutter)
4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

Directions:
1 SUPPLIES & UTENSILS:.
2 8x8 pan.
3 aluminum foil.
4 measuring cups & spoons.
5 medium to large saucepan.
6 candy thermometer.
7 electric mixer with paddle attachment, hand-held mixer or wooden spoon.
8 scraper.
9 airtight container.


10 COOKING DIRECTIONS:

11 I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
12 Line the pan with aluminum foil.
13 Melt butter over medium heat, stirring occasionally so it doesn't scorch on the bottom.
14 The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
15 Add sugar, milk & corn syrup to the butter.
16 Stir until sugar is dissolved.
17 Using the candy thermometer, cook to 235 degrees (soft ball).
18 Cool to room temperature, about 45 minutes.
19 Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
20 Add the vanilla.
21 Add the nuts (if using).
22 Scrape the fudge into the lined pan & smooth the top evenly.
23 Let the fudge set firm, either at room temperature or in the refrigerator.
24 When the fudge is set, cut it into small 1 inch squares.
25 Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

Like I said yet to try it, but sounded like a splendid idea. [rant] He is trying to talk me into coming out of retirement to work for him at some country club as his executive sous chef, we'll see Always sounds like a great idea at the time, but....I'm bipolar...Not to sure I want the responsibility. It's kinda funny to be honest, my phyc dr gives me all these pills, and they help a little but have horrible side effects. I eat a brownie, I can't be bothered, he doesn't get that Cannabis is good for you. I really wish they would stop forcing pills on us and getting bonuses from the big pharm companies and be more suggestive to a much more natural approach. The only side effect is the munchies, not a grocery list of them. [/endrant].

I just thought this recipe would be something some of you might enjoy. I'll post something savory the next time.
Thanks for looking in

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