How to make cannabis infused caramels
Autumn is in full swing and with it all the flavors of autumn. October is also harvest time for cannabis, so we combined the best of both worlds. These are the soft, chewy, weed-infused caramels you never knew you needed.
Buttery, creamy, and herbaceous, these caramels are the only weed-infused caramels you’ll ever need. We promise this will be your go-to recipe when you’re looking for some incredible fall weed-infused sweets.
Why Make Weed Infused Caramels?
Do we even need to confirm this question with an answer? Why not? As temperatures drop, the need for something soft and sweet increases. These caramels pair well with any fall activity or fall munchies. Think caramels with apple pie, on roasted chestnuts or with a cup of cocoa. A cozy cannabis caramel fits right in.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Cooling: 4 hours
- Total time: 4 hours 35 minutes
- Yield: 36 pieces
Nutritional Information
- Serving Size: 1 caramel
- Calories 129
- Fat 5.7g
- Saturated 3.6g
- Unsaturated 1.7 g
- cholesterol 17 mg
- Sodium 32.1 mg
- Sugar 17.9 mg
gear
- candy thermometer
- pastry brush
- parchment paper
- Your biggest pot
- oven mitts
candy thermometer
You’ll need a candy thermometer to make these cannabutter caramels to monitor the temperature. Most options, including flask thermometers that attach to the rim of the pot to digital thermometers with probes, will work for making this infused caramel. Find them in any store that has a kitchenware section.
pastry brush
Using a pastry brush to keep the inside of the cooking vessel clean prevents crystallization, which can ruin the entire batch. You can find pastry brushes in the gadget section of the grocery store, at dollar stores, and in the kitchen section of home improvement stores. They are inexpensive and last for years.
parchment paper
Parchment paper is a must for making grass caramels. We line the inside of the pan with parchment paper to easily remove the finished caramel. Never use waxed paper for making candy – the heat from the cooked sugar will melt the wax from the paper and ruin the caramels.
We also wrap the finished weed caramels in 3×3 squares of parchment paper. The caramel sheet can be cut into 36 pieces, but how you slice your caramels will determine the number of squares you need.
How to make grass caramels
Ingredients:
- 3 cups (600 g) granulated sugar
- ½ cup (162.5 g) light corn syrup
- ¼ cup (60 ml) water
- 1 ½ cups (375 ml) heavy cream
- ¾ cup (175g) cannabutter (room temperature)
- 1 teaspoon of vanilla
- ½ teaspoon sea salt
- 3 tablespoons regular butter
directions
Step 1: Prepare the pan
Butter the bottom and sides of the pan with the remaining butter. Place a sheet of parchment paper lengthways in the pan. Lay another sheet of parchment on top, widthwise, overlapping the sheets at the corners. Lightly butter the parchment paper.
Step 2: Prepare the sugar
In a large saucepan, pour the sugar into a mound in the center of the saucepan. Pour the corn syrup over the sugar. Pour the water around the rim of the pot. Gently mix together the sugar, syrup and water until the consistency resembles wet sand.
Step 3: Rinse the pan
Using a pastry brush thoroughly dipped in water, rinse the sides of the pot and press any remaining crystals into the liquid. Use a sideways brushing motion to move remaining sugar/corn syrup into base mixture. Wet the brush often and wipe the pot until the entire inside surface of the pot is clean.
Step 4: Boil the sugar
Attach the thermometer to the pot, making sure the base of the probe does not touch the bottom of the pot. Cook the sugar mixture over medium heat, do not stir. Bring to a boil and continue cooking. Don’t rush this step or use high heat unless you want burnt caramel.
Step 5: Heat the cream
In another pan, slowly heat the cream over low heat. When the cream starts to steam, add the cannabutter, vanilla, and sea salt. Stir to combine.
Step 6: Boiling the Sugar
Monitor the sugar and temperature closely as it cooks. The color should begin to change from clear to amber. When it reaches 320°F, slowly add the warm cream.
Adding cream to the mixture creates a hot burst of steam and the caramel bubbles up vigorously. After the bubbling has subsided, stir gently until combined. Continue cooking over medium-high heat without stirring until the temperature drops to 240°F.
Step 7: Pour out the caramel
At 240°F, remove the pot from the heat. Pour the weed and caramel mixture into the prepared pan. Place the pan on a cooling rack and let the weed-infused caramel cool for at least 4 hours.
Step 8: Slice the caramels
Once the caramel has cooled, melt 2 tablespoons butter in a small bowl. Butter a cutting board and knife with the melted butter. Remove the caramel sheet from the pan by lifting it out by the edges of the parchment paper. Place the slab on the buttered cutting board and remove the paper.
Using a long butter knife, make a smooth cut through the entire sheet. Continue cutting the slab into strips, and then into squares. Butter the knife between each cut.
How to store cannabis caramels
To ensure a long shelf life for your caramels, wrap them individually in parchment squares. Place a caramel on the edge of the 3″ by 3″ square and roll away from you. Twist the ends to seal them. Store in an airtight container in your refrigerator. And of course enjoy!
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