adapted from Oh, the Things We’ll Make recipe found here. I CONSTANTLY reference this recipe as it is thorough, easy to accurately measure, and it works for me!! I have learned so much by reading her page. I even saw future recipes that I need to try when making sure to link to her here.
*I really like to weigh my ingredients. All recipes – baking, cosmetic or otherwise – will benefit from weighing your ingredients out. *
33g distilled water
15 g sunflower oil
3 g Olivem
0.5 g beeswax
3.5 g Leucidal
6 drops Australian Sandalwood
4 drops Rose Absolute
3 drops Brazilian Orange
This recipe is for my personal reference.
Eating buds will not affect me, unless I eat a LOT. This recipe is INTENSE. I started out by using 1/10 of an ounce. I ended up on 1/4 of an ounce by my third recipe. That being said, YES! I’ve found my dose!
In a mason jar that fits in your instant pot...
0.25 oz buds, ground finely
Cover the jar loosely, place in instant pot.
Slow cook it, no pressure for 30-45 minutes. Until the buds look a little darker and smell piney!
Sometimes, I'll shake the jar couple times during the process so ensure even heating.
Because you aren't using pressure, it's safe to open the pot 8).
1 stick (8 oz) of butter
Cover your mason jar loosely and place in the instant pot again, with 1 cup of water added to the pot surrounding the jar.
PRESSURE COOK for 30 minutes and natural release! You need water in the pot to bring it up to pressure... just saying 8)
On a wire rack
I use 2 layers of cheesecloth to strain the butter from the buds.
You're done! You can save the confit buds if you want, too!
2 oz. beeswax pellets
4 oz. carrier oil
60 drops of essential oil.
Pour into 1 oz shallow tins to cool, about 3/4 full, just over the line.
Makes 7 – 8 tins.