Weed caramels

One of the most common edibles we make in our house is soft cannabis caramel. It is delicious and easy to make. Plus, it goes great with many other things, such as combining it with cookies, brownies, or other treats.In order to make the cannabis caramel, you first have to make some cannabis butter. You can find the recipe for my personal cannabis butter, which I try to make as strong as possible, here cannabutter recipe. There are many different ways to make cannabis-infused caramels, but this is my special recipe.

Cannabis Caramels. Not only does it have a ring to it, but these caramels taste great. What I really like about these caramels is that they are easily concealable and simple to make. Not only that, but there’s a lot you can do with them too! I regularly attend the cannabis cup and every year people get more creative with their thc edibles, especially caramels. Now, the cannabis caramel recipe we are using today is basic, but can be touched up upon if you’d like. We don’t need a whole lot of ingredients for this one, but we will need the following.

Gather the ingredients

In order to make the cannabis caramels, you will need the following items:

  • 9” x 13” pan
  • parchment paper
  • medium to large sized saucepan
  • 1 cup cannabis butter
  • 2 ¼ cups brown sugar
  • pinch of salt
  • 1 cup of light corn syrup
  • 14 ounces sweetened condensed milk (canned)
  • 1 teaspoon vanilla extract

Once you have gathered all of these items, it’s time to start the process of making the caramel, which usually takes about 30 minutes from start to finish.

9 easy steps

1.) Melt the cannabis butter in the saucepan over medium heat. You can get away with a smaller saucepan, but I like to have plenty of room for stirring. The mixture will eventually get pretty tough to stir, so having that extra room to work is advantageous.

2.) After the butter has melted in the saucepan, stir in the brown sugar and salt until it’s smoothly mixed. 

3.) Stir in the corn syrup. I have tried substituting corn syrup for other things, but it never tastes right. If there is a suitable substitute, by all means go with it (and let me know!).

4.) Add the sweetened condensed milk, stirring the entire time. This is where things can get a little hairy. You want to continue to cook the mixture over the medium heat until the mixture firms up. How firm? That’s the tricky part. It usually takes between 12 and 15 minutes, with the end product being firmer the longer you let it cook. The firmness doesn’t affect the taste or potency of the caramel, but it does determine the consistency of the end product. I personally like to let it go closer to 15 minutes, which results in a ‘Sugar Daddy’ type semi-hard candy. My wife likes to only let it go for 12 minutes in order to get a softer caramel that is easier to chop up and to put into other treats.

5.) While it’s cooking, line the 9′ x 13″ pan with parchment paper. A lot of caramel recipes just say to spray the pan with some oil to make it easier to get the caramel out. In my experience, lining the pan with wax paper makes it much easier to get the caramel out once it’s eventually cooled.

6.) When you have your desired firmness, remove the saucepan from the stove burner.

7.) Stir in the vanilla extract, making sure it’s mixed thoroughly. 

8.) Pour it into the parchment paper lined pan and let it cool. Once it is cool, you will be left with a huge slab of cannabis caramel.

9.) Cut it up into pieces that are the size that you prefer and enjoy!


So the first step of this recipe is to melt your 1 cup of cannabutter down in a medium sized pot on the stove. Then you are going to mix in the dash of salt and 2 1/2 cups of brown sugar. Once these ingredients have combined, stir in the milk and corn syrup. It should be noted here that you are going to want to consistently continue to stir the mixture throughout the entire process. We are working with a small amount of caramels here so it is advised to let this mixture heat up on medium to high heat for around 12 to 15 minutes, or until the mixture starts to turn into a goo and harden. It is at this point that we are going to mix in the 1 tablespoon of vanilla. Once the vanilla has been evenly dispersed, pour the caramel into a 9×13 inch pan and let them cool. A 9×13 inch pan is not required, but I’ve found it works best with the amount of caramel we are working with here. Once these are cooled, cut wrap and serve. As an added tip, I personally like to add coarse salt on top or drizzle them in some melted chocolate. Get creative here, the sky is the limit!

Now the recipe you will see in the video below is very different that what I’ve outlined above. It follows the same basic format but this guy uses 45 gramms of high quality bubble hash yielding 45 caramels. These caramels are no joke (for experienced users only) and are similar to some that I’ve seen at the Cannabis Cup. It should be noted with this recipe, and all of the others on the site, that what I’ve provided is only a starting point. Feel free to improve upon the recipe and let us know what we can do better in the comments below. Better yet, submit it and we can update our recipe or give you your own post!

Storing tips

I always keep my caramel in the refrigerator. The caramel is really soft, and even a semi-warm day will make the caramel melt quite a bit. By storing it in the refrigerator, it keeps it firm and makes it easier to handle. Then if you want it softer, just leave a piece out at room temperature and it should become nice and soft. I have put cannabis-infused caramel in all kinds of things, even my coffee. But more often than not I just bring a few pieces with me to pop in my mouth as needed. When I take the cannabis outside of my house, I always roll up small pieces in wax paper to ensure that it doesn’t melt in my pocket or in my bag. Enjoy, and as always, if there’s something that I missed, or if you have a different caramel recipe that you like, please share it in the comments so that others can benefit from your knowledge!

1 thought on “Weed caramels”

  1. The High hopes

    Thanks for sharing. I’m never going to get out of the kitchen. Keep up the great recipes. Respect from Toronto.

Leave a Comment

Your email address will not be published.

Are you older than 18+?