SKIP THE LEARNING CURVE WITH MAGICALBUTTER’S MACHINE.
The first time I tried to make homemade edibles, the inside of my college apartment smelled like burnt bud for weeks, no matter how long I aired it out. I learned a valuable lesson that day: You can’t just mix together oil and cannabis leaf, set it directly on the stovetop to cook on an open flame for an undetermined amount of time. That just leads to disaster and no edibles for anyone. Making cannabutter or oil requires patience and finesse, and let’s be honest, those are both things that many of us struggle with.
Thankfully, that’s where the MagicalButter machine comes in. MagicalButter bills itself as the world’s “…first countertop botanical extractor, designed for infusing the essence of healthy herbs into butter, oil, tinctures, alcohol, lotions and more.” And they’re not exaggerating. Basically, it’s a one-stop-shop to get you on your way to making edibles, tinctures, and so much more. And while at first glance it may look a bit like a glorified slow cooker, give it a chance, because it’s so much more.
This machine is honestly a godsend. It grinds, heats, stirs and steeps cannabis in whatever you’re mixing it with (from edible fats like butter, ghee, and oil to cosmetic bases for lip balms!). And, it does so with preset time intervals and temperature, so it takes out a lot of the guesswork and constant checking to make sure nothing burns… All while being very user-friendly. For my first big test with the machine, I had to make cannabutter, wanting to see if it lived up to its name.
How To Use the MagicalButter maker (it was super easy)
First I decarbed my cannabis. Decarboxylation is the process that helps pull all that fabulous THC out of cannabis. When you enjoy the plant by smoking or vaping, the heat used is enough to pull out the THC for your lungs to absorb. However, if you’re going to eat or drink your cannabis, you need a different method to extract the THC. The best way to do it is low (heat) and slow (temps). I used MagicalButter’s Decarb Box and Thermometer, though you can just as easily spread your leaf on a baking sheet. The silicone box kept the smell in my house to a minimum, and I appreciated the thermometer, which provides an accurate temperature reading, no matter how finicky your oven may be.
After my cannabis was ready, I added it to the MagicalButter machine along with softened, unsalted butter and a little bit of lecithin powder that helps boost the potency of the butter (you can pick some up at your local health food store or online). Then, it truly felt like I was in an infomercial as I “set it and forget it” 😂. I set the temperature to 160°F/71°C and the time to “2 Hours/Butter” and that was it. The machine’s groovy LED lights blinked as the machine warmed up my butter and herb, churning it into canna-goodness.
Once it’s done, unplug the machine, pop it open, strain it to remove the flower, and then pour the butter out to cool and form. MagicalButter sells its own silicone butter trays, or you can use whatever you have around the house (sturdy Tupperware works well). Make sure to fridge your butter so it firms up and it’s all set to use.
Buyers Decision: I love that it does it all in one container. Less mess and definitely less of a potent smell in the air while cooking. This machine has essentially brought edible creation into the 21st century in a compact, discreet system that creates infused fats and liquids with ease. Plus, it’s pretty foolproof. Even the most kitchen averse person can successfully make cannabutter or oil (and not burn it, I promise!). But it’s not inexpensive and all the awesome accessories you’ll want to purchase for it (while reasonably priced) can add up. For what you get – an economical solution, it’s a trade for time – that I’d happily make.
Storage & Meal Prep: Cannabutter should be stored in the fridge or freezer, and if sealed properly can last up to a few months. Once you’ve successfully whipped up some cannabutter, the next step is to figure out how to use it. Sure, you can simply spread a little on toast, but going the extra mile to back something special will be well worth it. Below is one of my favourite seasonal recipes.
STONED FRUIT COBBLER RECIPE
With summer here, in-season stone fruit like peaches, plums, nectarines and cherries make for the perfect dessert filling. This tasty treat is elevated to a whole new level by the addition of cannabutter in the batter. The flavour combination will make your mouth sing while your mind and body get their groove on at the same time.
- 4 cups pitted & sliced stone fruit (peaches and plums make a delicious combo!)
- ¾ cup of sugar
- ¼ teaspoon salt
- 6 tablespoons cannabutter, diced
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¾ cup milk
- ground cinnamon
- Combine sliced fruit, ¾ cup sugar, and salt in a saucepan and cook over medium heat for a few minutes, until the sugar is dissolved. Remove from heat and set aside.
- Preheat oven to 350°. Take cannabutter and place in a 13×9 pan. Stick the pan in the oven as it preheats to melt the butter. While butter is melting, mix together flour, sugar, baking powder, and salt in a large bowl. Stir in vanilla and milk, just until fully incorporated. Pour batter into prepared pan (over the melted butter) then smooth it into an even layer. Spoon the peaches (and juices!) over the batter. Sprinkle some cinnamon over the top.
- Bake at 350° for 35-40 minutes, until golden brown on top. Serve cobbler warm or cold, but I love it best paired with vanilla ice cream!