It's quicker to make canna-oil, but compared to how I make cannabutter only by about 30-40 minutes. I've had nothing but wicked results from cooking the butter and weed for 40-50 minutes, hence why i've seen no point to keep it simmering for hours.
For canna-oil follow this and you'll be sweet:
-Roughly I go by 1/4 of an ounce to a cup of oil (240ml). Then just work out
the figures by however much oil the recipe asks for.
-Chop the weed as fine as possible, grinders are best but scissors work.
-Put the oil in a pan over medium heat and let it sit for a couple of minutes, but
not too long.
-Then spinkle in the weed whilst stirring. Keep stirring and as minutes pass
slowly raise the heat until it's at an optimal point. You'll know when this is,
just don't let it smoke, if this happens it's too hot!
-Keep it on the heat until the oil looks greenish, using a tea spoon to put a
droplet on the kitchen bench should show the colour.
-Remove it from the heat and pour (strain) the oil and green goo into a
cup/bowl via a very fine strainer, stocking or cheesecloth.
-Squeeze the glob of crap in the strainer (careful it's hot!) to drain the last
drops of oil.
Wallah, you have canna-oil. Now just add it to your recipe as per directions.
If you're organised the whole thing should only take about 20-30 minutes.
Also, don't be scared by a 1/4 of an ounce to a cup of oil. If you only have a small amount of weed just look for a recipe that uses a small amount of oil. The same applies for canna-butter, my recipes have always worked fine using 1/8 of an ounce of bud (keep in mind it is nice dank) to a stick of butter (500g).
Goodluck mate I hope you get nice and high
