Step 1

Once you have decarboxylated your hash, you’re ready to make your butter infusion.

Step 2

Melt 1 stick of butter in a saucepan.

Step 3

Grind ¼ ounce (1-2 grams) of the decarboxylated hash into a fine powder and add to the pan.

Step 4

Cook on low heat for 5 minutes. Simmer gently, so the butter bubbles lightly, for another 30 minutes. Stir occasionally.

Step 5

Remove from heat. Your hash butter can be used right away or stored in the refrigerator in a labeled mason jar or other container with an air-tight seal.