Cannabis-Infused Chewy Caramels
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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.
I would not recommend using cannabis-infused sugar to make caramels because caramelizing sugar gets hot enough to degrade the THC. Using cannabis-infused salt for finishing would be a great idea however!
Making 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.
Ingredients
- 438 grams light corn syrup
- 800 grams granulated sugar
- 220 grams heavy cream
- 10 grams fine sea salt
- 3 grams vanilla bean powder
- 18 grams vanilla extract
- 330 grams cannabis-infused butter, cut into 1-inch cubes
- flake sea salt or cannabis-infused salt, for finishing
Equipment
Directions
- 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.
Notes
For dosing help, try our edibles dosage calculator.
Storage: These caramels keep in the fridge for a couple of weeks. They'll freeze for longer. It's best to let them sit out and come close to room temperature before enjoying.
Edible safety
- Label it. Mark every container as cannabis-infused, with the estimated dose per serving and the date you made it.
- Lock it up. Store edibles out of sight and reach of children and pets, away from your regular food. A locked box is best.
- Start low, go slow. Edibles can take 30 minutes to 2 hours to kick in. Wait at least 2 hours before eating more.
- Skip it if you're pregnant or breastfeeding, and never drive after eating edibles.
- If a child or pet eats some, call Poison Control at 1-800-222-1222 (US) or your vet right away. Call 911 if someone has trouble breathing or won't wake up.
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