Once you have decarboxylated your hash, you’re ready to make your butter infusion.
Melt 1 stick of butter in a saucepan.
Grind ¼ ounce (1-2 grams) of the decarboxylated hash into a fine powder and add to the pan.
Cook on low heat for 5 minutes. Simmer gently, so the butter bubbles lightly, for another 30 minutes. Stir occasionally.
Remove from heat. Your hash butter can be used right away or stored in the refrigerator in a labeled mason jar or other container with an air-tight seal.