Whether yer gonna dress it up in a cute lil’ bear-shaped bottle or dress ‘er down by using it as a sweetener in a recipe, there is no denying the fact that honey just works. Honey is as versatile as you can get - sweet, savory, solid, liquid, cooked, baked, the list of adjectives and verbs is never-ending. My personal fav is the sweet and spicy variety - mixing Sriracha and honey, and then dunking in, well... any and everything.

Do you know what kind of honey will thrill ya and chill ya all at the same time? Special herb honey created via the MagicalButter machine. And by special herb honey, I mean special… *wink*wink*. I guess you could say the secret is in the sauce!

STEP 1

The most important, and often overlooked step is the first one - decarboxylating your herb with heat! Decarboxylation is a mucho fancy term for “decarbing” or “activating” your herb; the slow heating of your herb will create the slow heating of your herb will maximize effectiveness. If you do not decarb your materials, you can decrease effectiveness if you end up overcooking it. The word "decarboxylation" looks it would would be some monster word you should have learned in 10th grade chemistry class, but the process and its meaning are actually as easy as sending a winky face emoji to your boo.

How To DeCarb Your Herb: Crank your oven/toaster oven up 250°F (120°C for you international bunnies). While the oven is heating up, roughly grind your herb (do this so your herb releases all of its moisture). Need a grinder? I gotchu, boo. The Large Marley Natural Wood Grinder -or Aerospaced are great grinders. Put parchment paper onto a baking pan and lay your herb in a thin layer on top. When your oven reaches get to 250°F / 120°C, place the pan on a middle oven rack and bake your herb:

• Bake for ½ hour if your herb was already pretty dry to begin with
• Bake 1 hour if your herb is relatively fresh

When your herb is done baking and you’ve activated it, let ‘er cool down for awhile.

STEP 2

Put the correct ratio of honey and herb into the MagicalButter machine, giving the contents a good stir so the herb is properly immersed and not clinging to the walls. You’re probz like, but beloved Obi-Wan Kenobi, how much herb am I supposed to use? Follow the below ratio and you will be properly primed for some sweet, golden honey:

How Much Herb To Use For MagicalButter Honey: For every 1-1.5 ounces of ground herb, you will want 2 cups of honey.

It is important to note the minimum and maximum amount of honey that you can put in MagicalButter machine:

• Minimum is 2 cups/472 mL
• Maximum is 5 cups/1180 mL

STEP 3

With the honey and herb in the belly of the beast, secure the head of the MagicalButter machine so there are no future instances of swearing like a sailor.

How To Extract Herbs: Press the TEMPERATURE button - keep pressing until you are able to select 130°F / 54°C (you’ll know it’s selected by its light turning red). The press the 1 Hour / Oil icon.

Over the next (1) hour, the MagicalButter machine will cook, stir and steep your infusion - using the Magical Butter Spatulas- extracting all the goodness from your herbs and putting it into your special herb honey.

STEP 4

The MagicalButter machine will beep to let you know that your extract is ready for some sweet, ooey gooey lovin’.

How To Make MagicalButter Honey: Slide on the Magical Glove, as the machine will be hot, and strain your extract using the PurifyFilter™ bag (also included). This bag is very important to use - it strains the herb matter from your extraction, meaning your MagicalButter honey will be smooth and residue free.

Bottle your honey in an airtight glass container. Use your herb honey just like you would regular honey - add it to cocktails, cook with it, get creative! The MagicalButter machine comes with a LoveGlove, PurifyFilter and 110V power cord… just add honey and some magical ingredients!

Check out our DIY Edibles collection page for more products.