Cannabis-Infused Chewy Caramels

DISCLOSURE: This post may contain affiliate links. As an Amazon affiliate, I earn commissions for purchases made through links in this post.

Learn how to make a batch of homemade, rich, chewy cannabis-infused caramels using cannabutter and cannabis salt, if desired. These make a fantastic quick treat in an individual small portion for maximum portability.

I would not recommend using cannabis-infused sugar to make caramels because the process of caramelizing the sugar would damage the medicine. Using cannabis-infused salt for finishing would be a great idea, however!

Table of Contents

Making Cannabis-Infused Caramels with Cannabutter

This recipe uses cannabis-infused for its infusion. If you haven’t yet made a batch, learn how to make cannabis-infused butter in preparation for this recipe.

Ingredient Overview

Light corn syrup. This is commonly used as an interfering agent in candy-making, preventing the sugar from recrystallizing.

Granulated sugar. We recommend using white granulated sugar. This is the primary ingredient that we caramelize for delicious flavor.

Heavy cream. Luxurious fat content.

Fine sea salt. Salt balances the sweetness of the candy.

Vanilla extract. Delicious flavor.

Cannabis-infused butter. Butter is a common ingredient in caramels, and this is our vehicle for infusing this recipe.

Flake sea salt. Optional for finishing.

Recommended Equipment

Heavy-bottom pot. This is an important item for this recipe. A pot with a thick, heavy bottom helps distribute the heat evenly and prevents the burning of the candy.

Kitchen scale. Ingredients for this recipe are presented in grams. You’ll need a kitchen scale for this. To me, it’s a must-have for many recipes because there’s nothing more accurate.

Whisk. For mixing ingredients into the candy.

9-inch x 13-inch baking sheet. To hold the candy while it cools.

Storing Weed Caramels

These will keep at room temperature for a few days but are best kept in the fridge for a few weeks or in the freezer for even longer. Just let them come back to room temperature for optimal, luscious enjoyment.

Determining Dosing

Check out our edibles dosing calculator to calculate dosing for your batch of caramels!

Chewy Cannabis Caramels

Learn how to make a batch of homemade, rich, chewy cannabis-infused caramels using cannabutter and cannabis salt, if desired. These make an amazing quick treat in an individual small portion for maximum portability.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Cannabis Dessert Recipes
Cuisine American
Servings 117 pieces


  • 438 grams light corn syrup
  • 800 grams granulated sugar
  • 220 grams heavy cream
  • 10 grams fine sea salt
  • 18 grams vanilla extract
  • 330 grams cannabis-infused butter
  • flake sea salt, for finishing


  • Lightly butter a 9 by 13-inch pan.
  • Weigh the corn syrup into the heavy-bottomed pot (make sure to tare your scale). Place the pot over medium-high heat and allow the corn syrup to liquefy and begin to bubble. Give the pot a swirl to evenly distribute the heat.
  • Add about one-third of the sugar to the hot corn syrup by sprinkling it over the top. Use a silicon spatula or a wooden spoon to poke the sugar down into the corn syrup. Do not stir it. Just poke until there aren’t any more lumps. Continue adding the sugar in 1/3 increments until all the sugar is incorporated and not dry.
  • Add the cream, salt, and vanilla extract to a small pot. Don’t boil it. We want it to get warm, so it’s not cold when added to the hot sugar and corn syrup.
  • Allow corn syrup and sugar mixture to cook, swirling the pot periodically until it turns a dark amber color like a penny. The process can take up to 15 minutes. Your patience will be rewarded by deliciousness.
  • Remove the pot from the heat and VERY CAREFULLY pour the warm cream mixture and then the butter into the candy. Whisk for 5 minutes. No cheating. The goal is to emulsify the ingredients so they won’t separate later.
  • Carefully pour the candy into the buttered pan, helping it into the corners if need be. Allow it to cool for about ten minutes before raining flaky sea salt over the top. Allow the candy to cool completely for at least four hours before cutting it into 1-inch by 1-inch squares.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating