Looks tasty
Turbo Bucket's Take On RADDWC: Grow Room Build-Up
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- #2,602
It's Pretty darn good, had a few squares with an apple this morning.
What’s the potency like?
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- #2,604
Med-low. Mostly because my butter isn't the greatest. That's part of why I'm trying to get it used up. Can't stand to waste it but I want something stronger. It's from the first batch I made, down to the last qtr pound of it now. I've got some Barbie and gorilla bomb from last run full of seeds in going to use for the next batch. Very aromatic strains so it should be some really cool butter.
Sounds like a winner with the next batch.
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- #2,606
Here's the recipe I used for my bacon fat caramels.
1 1/2 c. sugar
1/4 c. water
1/4 c. corn syrup
2 T. butter
2 T. bacon fat
1 T. vanilla
1 c. cream
Line a baking sheet with parchment paper and spray with cooking oil, set in on a trivet somewhere you can easily reach to pour a boiling hot concoction safely.
Combine the water sugar and corn syrup in a large saucepan. (Yes it needs to be a large pan, the mixture will get quite frothy later and you don't want it to boil over.) Clip your candy thermometer on the side of the pan and set it on med-high heat. Don't stir at this point.
As the sugar mixture boils it will become completely clear and start yellowing. When it reaches 300°f remove from heat and quickly add the butter and bacon fat with the cream being last. Once the cream hits it will begin frothing so whisk rapidly to ensure everything is mixed well. Return to heat and continue boiling. The mixture will continue to darken as you heat it, when it reaches 245-250°f add the vanilla and a pinch of salt. Mix.
Pour the caramel onto your oiled paper and leave to cool overnight. It's obviously very hot at this point so be careful. Use pot holders if you need to.
After it has cooled you can cut it into strips/squares and roll it up in wax paper. Should be good for a few weeks if you can keep yourself from eating them all before that.
1 1/2 c. sugar
1/4 c. water
1/4 c. corn syrup
2 T. butter
2 T. bacon fat
1 T. vanilla
1 c. cream
Line a baking sheet with parchment paper and spray with cooking oil, set in on a trivet somewhere you can easily reach to pour a boiling hot concoction safely.
Combine the water sugar and corn syrup in a large saucepan. (Yes it needs to be a large pan, the mixture will get quite frothy later and you don't want it to boil over.) Clip your candy thermometer on the side of the pan and set it on med-high heat. Don't stir at this point.
As the sugar mixture boils it will become completely clear and start yellowing. When it reaches 300°f remove from heat and quickly add the butter and bacon fat with the cream being last. Once the cream hits it will begin frothing so whisk rapidly to ensure everything is mixed well. Return to heat and continue boiling. The mixture will continue to darken as you heat it, when it reaches 245-250°f add the vanilla and a pinch of salt. Mix.
Pour the caramel onto your oiled paper and leave to cool overnight. It's obviously very hot at this point so be careful. Use pot holders if you need to.
After it has cooled you can cut it into strips/squares and roll it up in wax paper. Should be good for a few weeks if you can keep yourself from eating them all before that.
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- #2,607
Wow, up to this point I've only run trim and the yield has been sufficient. With the trim from a run made into hash and then rosin that's all we use. The trim runs are on the bottom.
The last batch I just ran, from the harvest before last, had a bunch of popcorn in it. Fucking dumped a pile.
The last batch I just ran, from the harvest before last, had a bunch of popcorn in it. Fucking dumped a pile.
Good recipe, I love caramel!
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- #2,609
It's a knock off recipe from some super popular spot in Texas. Gotta love the interwebs. It's ridiculously soft, not sure if my butter/fat amounts were off or it's really supposed to be that way. You can cut it with a butter knife and the cuts self heal in a few hours. I haven't made candy since I was a little kid but I remember caramels getting cut on the big block with a chefs knife.
I like chewy caramel though
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- #2,611
Yup me too. Way better than ones you can hardly chew.
I’m getting too old for that hard to chew stuff!
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- #2,613
Very true. Plus the chewy stuff keeps their mouth shut longer. Lmao
Lol that’s very true
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- #2,615
Slowly getting the room all put together. Here a couple pictures.
The green and purple tents are flowering tents with recirculating Coco. The blue tent is for transition and drying it's just hand watering while the plants are in there for two weeks.
To the right is the veg closet those are getting put onto automated DTW eventually but for now they are hand water. I'll be changing it to a pair of 3'x3' areas instead of the two 28"x40" areas it is now. This will let me run a longer veg time and get a little more size to the plants before they go out for transition
To the left is a work bench, I'll stick a reservoir under there at some point.
Behind me is the main service panel and water heater. I'll build a small fluorescent cabinet for babies and bonsai mom's with a worktop under the panel.
To the right is the veg closet those are getting put onto automated DTW eventually but for now they are hand water. I'll be changing it to a pair of 3'x3' areas instead of the two 28"x40" areas it is now. This will let me run a longer veg time and get a little more size to the plants before they go out for transition
To the left is a work bench, I'll stick a reservoir under there at some point.
Behind me is the main service panel and water heater. I'll build a small fluorescent cabinet for babies and bonsai mom's with a worktop under the panel.
Gonna be sweet Turbo, love it!
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- #2,617
Gonna have to upgrade the edible potency guess, ate 3 caramels a couple hours ago and I'm ready to call it a day. Haha
I hear ya, edibles knock me out usually.
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- #2,619
I don't do a lot of edibles because we have little ones in the house but I do enjoy them. Especially at night.
Weighed up the hash. Got a little over 62 grams. The last run I did was strawberry banana and it was loaded.
34g of 45-120 micron. Softer than butter it deforms under it's own weight.
Weighed up the hash. Got a little over 62 grams. The last run I did was strawberry banana and it was loaded.
34g of 45-120 micron. Softer than butter it deforms under it's own weight.
Nice, you going to squeeze it?
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