When I reached for the jar of coco oil it wasn't quite solid so I just figured it wouldn't be a good idea... however refrigerated coco oil caramels may be a perfect texture even cold. (Butter makes them very stiff [giggity] in the fridge)
Good tip MJP
But I did another cannabutter batch and cut four long bars from the block and cut each into ten.
With more serious batches of butter I would think one inch pieces would be a good dose.
This batch leaves me with twice that for a single dose.
This tells me a few things...
I made a weak batch of butter.
I need to eat more caramels.
I like caramels.
Where was I going with this....?
Oh yeah.... if, for whatever reason, you are too high to remember salt just sprinkle pink Himalayan salt on the pan as it cools or each piece individually.