I make butter and coconut oil. the process is the same.
I grow the same strains every year and use the same trim combination. And I make a lot at a time to get consistency in the dosage.
I use small loose buds and trim, one ounce per stick of butter or 1/2 cup of oil. Grind it up in a blender.
Put into crock pot with either oil or butter and a LOT of water. (Not oil and butter together) and bring to boil. Lower heat to simmer and let set at least 12 hours. (not sure if longer is necessary). Keep adding water so that evaporates rather than the butter or oil.
Strain through cheesecloth or a potato press (With cheese cloth). Put in glass bowl and put in fridge (NOT freezer) to cool and set. the butter fat will rise to the top and the solids will go to the bottom after the butter/water mixture sets. Pour the water off.
Measure the butter or oil and replace the lost amount (usually some loss is expected).. reheat, and use water again mixed in so it will take the solids out more (this is called washing).
usually that is enough, but sometimes solids are stuck to the bottom layer of the oil or butter and I just rinse it off with hot water.
Then I look for recipes that figure 35 to 50 pieces per 1/2 cup of either. Some, like red velvet cupcakes use both butter and oil.
By removing the solids, especially when making fine candies, the flavor is not as harsh and won't have a burned taste at high temps.
Some good things I make are macaroons, caramels, the red velvets and thin mints. They are amazing.
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