Сannabutter caramels
Сannabutter caramels

Сannabutter caramels

There are not many cannabis candy recipes that use cannabutter. Tincture or cannabis sugar is usually more suited for weed candies. However, not for this recipe. Not only is it the perfect weed candy recipe when you want the base to be cannabis butter. It is super delicious!

Once you are done with this recipe, you will already look forward to making your next batch. There are so mant things you can do with these cannabis caramel candies. Dip them in cannabis chocolate, place them in cakes or just eat them as is.

How to make caramel cannabis candy

The recipe is pretty simple, but like other candy recipes, it is important to keep temperatures in check. Prepare everything and get all the ingredients ready. Carefully go through everything step by step. You will be surprised how easy this cannabis candy recipe actually is.

Сannabutter caramels

Ingredients

Сannabutter caramels
  • 1/4 cup Cannabis butter
  • 1/4 cup Salted butter
  • 1/2 cup Heavy cream
  • 1/4 cup Light corn syrup
  • 1 cup White sugar
  • 1 tsp Maldon sea salt
  • 3 tbsp water

Instructions

  1. Set up a 9 inch pan with parchment paper and lightly oil and set aside.
  2. In a small sauce pan combine the cannabis butter, normal butter and heavy cream. Put on low heat and set aside once butter is melted.
  3. in another small saucepan, combine corn syrup, and water and sugar. Let it come to a boil on medium heat.
  4. Let the caramel mixture boil untill you starting to get a amber color. This starts at around 310f.
  5. The moment the caramel has reached the amber color stage. Add about a quarter of the butter and cream mixture and start mixing it up.
  6. Continue adding a quarter of the cream mixture at a time whole slowly mixing everything up.
  7. Let the whole mixture cook on low heat untill you reach 240F.
  8. Take off the heat and pour the mixture in your prepared pan.
  9. Add some Maldon flaky salt and let it all cool for 1 hour.
  10. After the caramel has hardened a bit, start cutting it up in individual candies.

Ingredients

Сannabutter caramels
  • 9” x 13” pan
  • Medium sized saucepan
  • 1 cup CannaButter
  • 2 ¼ cups brown sugar
  • Dash salt
  • 1 cup light corn syrup
  • 14 ounces sweetened condensed milk (canned)
  • 1 teaspoon vanilla extract

Steps:

  1. Melt Cannabutter slowly in saucepan.
  2. Stir in brown sugar and salt until combined.
  3. Stir in light corn syrup
  4. Add milk slowly while constantly stirring.
  5. Cook mixture over medium heat until candy begins to get firmer. (Usually 12 to 15 minutes.)
  6. Remove saucepan from heat and stir in the vanilla extract.
  7. Pour mixture into pan. Allow for candy to cool down.
  8. Cut, serve, and store.

Ingredients

  1. 2 cups sugar
  2. 1 3/4 cup light corn syrup
  3. 2 cup cream divided
  4. 1 cup cannabutter
  5. 1 teaspoon vanilla
  6. 1 ½ cups nuts (optional)

Instructions

Mix sugar, corn syrup, and 1 cup of cream and 1 cup butter. Melt and bring to a boil. Stir until completely melted. Boil one minutes. Slowly add the other cup of cream so as not to stop the boil.  Add candy thermometer and cook to 244 degrees. Stirring about halfway thru thecooking process. Remove from heat and add vanilla and nuts if desired.

Pour into a well-buttered (I line with parchment paper that has been buttered) 9×13 pan.  Cool. Cut and Wrap.

Сannabutter caramels

Kooky Chronic Caramels
Makes 50-75 candies
Ingredients
Quick cannabutter:

  • 1/8th oz chronic
  • 1 stick salted butter
  • 1/4 cup water
  • 1 1/2 cup water
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 1 1/2 cups sugar
  • 1/4 tsp salt, plus salt for garnish
  • 1 tsp pure vanilla extract
  • Cooking spray (or you can use butter)
  • Also need: parchment paper, wax paper, candy thermometer
    Instructions

For the quick cannabutter: 1. Melt the butter. 2. Add the weed and the optional soy or sunflower lecithin. (Lecithin acts as an emulsifier. It increases the potency of the cannabutter.) 3. Cook on low heat for 45 minutes, stirring occasionally. Don’t let it boil. If your stovetop is too hot, use a diffuser or stick it in the oven at 240ºF for 45 minutes. 4. Strain through cheesecloth. For the Kooky Chronic Caramels: 1. Line an 8 x 8 dish (or similar) with parchment paper. Spray with cooking oil. 2. Add the melted cannabutter, heavy whipping cream, and salt to a pan. 3. Stir and set aside. 4. In another pot, add 1/4 cup of the water, the corn syrup, and the sugar. Pro tip: Pour sugar in the center. Don’t get any on the sides of the pot. If you do, use a clean brush or rubber spatula to scrape it off. Otherwise, it could burn and you’ll need to start over. 5. Stir gently. 6. Turn the flame to medium-high. Do not stir. 7. When the temperature hits 300ºF, turn flame off immediately. 8. Whisk in the cream mixture, turning the flame up to medium-high. Do not stir. 9. At 245ºF to 250ºF, be ready with the vanilla and parchment-lined dish. 10. Turn flame off. Quickly stir in the vanilla, tapping out any air bubbles. 11. Pour into the parchment-lined dish. 12. After 20 minutes, salt that biz. 13. Cool for 2-3 hours before chopping it up. 14. Twist ’em up in squares of wax paper.


Ingredients

Сannabutter caramels
  • 9” x 13” pan
  • Medium sized saucepan
  • 1 cup CannaButter
  • 2 ¼ cups brown sugar
  • Dash salt
  • 1 cup light corn syrup
  • 14 ounces sweetened condensed milk (canned)
  • 1 teaspoon vanilla extrac

Instructions

  1. Melt Cannabutter slowly in saucepan.
  2. Stir in brown sugar and salt until combined.
  3. Stir in light corn syrup
  4. Add milk slowly while constantly stirring.
  5. Cook mixture over medium heat until candy begins to get firmer. (Usually 12 to 15 minutes.)
  6. Remove saucepan from heat and stir in the vanilla extract.
  7. Pour mixture into pan. Allow for candy to cool down.
  8. Cut, serve, and store.

Caramels are a versatile candy of which a whole host of flavors will work to enhance your recipe, so don’t be afraid to experiment. Try cacao to mimic the classic tootsie roll. I have also used 2 oz. of chopped dark chocolate melted in with the mixture for a rich, delicious twist. Orange, honey, and maple are among other flavors that could be easily blended into your caramel recipes.


Salted Coconut Caramels

This recipe had everyone sneaking into the fridge at all hours of the day and night for “just one more”. They’re delicious, easy to make and so satisfying. Pulling out a batch of tasty homemade cannabis caramels from the fridge may be the best feeling you can get in this lifetime.

You can make them more like tootsie rolls by adding a little cacao or make them more like taffy by removing them from the heat at about 230°F. The higher the temperature goes the more solid your caramel will be. So, feel free to make a small batch first and experiment to get your favorite consistency.

Ingredients

  • 1 Cup Coconut Sugar
  • 1 Tablespoons Cannabis Coconut Oil
  • 3 Tablespoons Extra Virgin Coconut Oil
  • 1/8 Cup Filtered Water
  • 1/8 tsp Real Salt
  • 1/2 teaspoon organic vanilla extract

Instructions

  1. Line a bread loaf pan with parchment paper.
  2. In a small pot over medium heat, combine coconut sugar, cannabis coconut oil, extra virgin coconut oil, filtered water, and real salt.
  3. Once combined, increase heat med-high and watch the candy thermometer until it reads 240°F.
  4. Remove pot from heat and stir in organic vanilla extract.
  5. Quickly pour into lined bread loaf pan and allow to cool in the fridge for at least an hour.
  6. The caramel should be sticky but hold together when rolled and molded.
  7. Cut caramel into 12 pieces and roll into parchment paper (for cuteness).

Ingredients

In order to make these marijuana treats, you will need

  • Salt but only just a smidgen
  • 1 tbsp Vanilla Extract
  • 2 1/2 Brown Sugar
  • 1 cup Corn Syrup
  • 14 oz Condensed Milk
  • 1 cup Cannabis Butter*

Equipment

  • Large cooking pot
  • Cellophane or plastic wrap
  • Stove
  • Pan

The Best Way To Make THC-Infused Caramels At Home

For as long as I can remember, there has been an unjustified stigma against the standard caramel confection. Sure, the average candy enthusiast doesn’t mind it used as an ingredient in their favorite bar or what have you, but the actual caramel squares themselves have always been associated with, well, the elderly.

These “blue hairs” routinely stuff their purses (and their faces) with mini-squares chock full of caramel sweetness. The reason being that their frail, aging, and most likely false teeth can only handle so much when it comes to chewing. Which makes caramels the ultimate “go-to” treat for the geriatric community.

But why are they secluded to just the retirement homes and Carnival Cruise Ships? That just doesn’t seem fair, if you ask me. Just because our grandparents enjoy the reliable sweetness of a finely constructed caramel doesn’t make it “uncool.” In fact, I would say that if a person, with a lifetime of eating experience under their weathered, woven belt says that these are the best candies on the market, I am liable to believe them.

Instructions

  • Grab your most trusty pot and toss in roughly a cup (or so) of the cannabis-infused butter. Melt down the THC-enriched buttery goodness until it is a nice, appetizing liquid. At this point, you are going to want to throw in just a pinch of salt, along with the aforementioned 2 ½ cups of everybody’s favorite, brown sugar.
  • Allow these babies to mix and mingle with one another until they are fully combined. Then, pick up a stirring device of some sort, and gradually add corn syrup and milk – stirring the contents of the mixture the entire time. Don’t slack on the stirring, as it is a crucial part of the recipe.
  • Set your stove to a medium heat, and let the pot heat up the contents for 13-15 minutes. You are going to want to keep an eye on it. You will know when this part of the process is complete when you notice the mixture starting to change its consistency from liquid to goop. Essentially, when you see the mixture start to harden, you are doing the right thing!
  • When you feel like the contents have reached a solid, goopy consistency, pick up the vanilla extract and drop a tablespoon into the pot. Gently allow the vanilla extract to intertwine its deliciousness into every inch of real estate that your pot has to offer. Once that is done, you are going to want to grab a nearby pan to dump this newly created caramel mixture into.
  • After you have carefully transferred the caramel mixture into the waiting pan from the cooking pot, allow it to cool down. Not only is room temperature caramel better to consume, it is easier to cut into segmented squares – which is, essentially, the very last step in this incredibly simple recipe. I would even suggest covering these bad boys with some cellophane or plastic wrap for safekeeping.
  • As soon as you feel like these caramels are cool enough to consume, by all means, go for it! You can chow down on these puppies in their natural state, or you could go the extra mile and drizzle some chocolate or vanilla frosting on top of each one. Which, as one could already assume, only takes the traditional caramel flavor to the next level.

Notes

With every homemade edible, cannabis chefs should go about trying their products out on a “slow and steady” basis. By that I mean, they should allow the smallest dose a maximum amount of time to release its supposed effects. Which, in my professional opinion, is somewhere in the 30-90 minute range. If you have popped a couple too quickly, their intensity may be a little too overwhelming to enjoy – especially for any new cannabis enthusiast who doesn’t have the best tolerance for such a treat. If one waits the appropriate amount of time, there is literally nothing to expect but smiles.

Personally, I find that creating Cannabis Caramels is a bit more classy than the standard infused brownie or cookie. Even though its THC-free counterpart is usually clumped in with the rest of the elderly stereotypes, I find them to be a treat for all ages. Well, ages that are old enough to consume cannabis of course.

Let that be another piece of advice. Should there be any parental cannabis enthusiasts out there eager to try this recipe out, be sure to keep them hidden and out of reach of your young one(s). These don’t necessarily scream “For Parents Only” and the likelihood of your little one snagging a few of these off the counter when you are not looking is pretty high. So, just remember to stay vigilant should you have a few curious toddlers roaming around your kitchen area during the creation of these caramel confections.

Also, it should be known that while these squares of caramel are great on their own, they could also be re-melted into their original state and potentially used as an amazing topping to an otherwise potent-less scoop of ice cream. Or even as an accoutrements to a slice of regular cake. The possibilities with these Cannabis-Infused Caramels are truly endless – so let your newly stoned imagination run wild, because at the end of the day, there is really no wrong way to eat these amazingly tasty (and super potent) caramels.

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