Here’s a concise recipe for Cannabutter Caramels, adapted from reliable sources, with clear instructions and dosing tips. This recipe makes soft, chewy caramels infused with cannabis butter. Be sure to know the potency of your cannabis butter for safe dosing.
Cannabutter Caramels Recipe
Time Required: ~45 minutes (plus cooling)
Yield: ~36–45 caramels (depending on cut size)
Equipment: 6-quart heavy-bottomed saucepan, candy thermometer, 9×9-inch baking pan, parchment paper
Yield: ~36–45 caramels (depending on cut size)
Equipment: 6-quart heavy-bottomed saucepan, candy thermometer, 9×9-inch baking pan, parchment paper
Ingredients
- 1 cup cannabutter (see dosing notes below)
- 2 ¼ cups brown sugar (light or dark for richer flavor)
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk or 24 oz evaporated milk (for creamier texture)
- 1 tsp vanilla extract
- Pinch of salt (or ½ tsp for salted caramels)
- Optional: Flaky sea salt for topping, toasted nuts (e.g., pecans), or melted chocolate for dipping
Instructions
- Prep the Pan: Line a 9×9-inch baking pan with parchment paper, lightly greased with non-infused butter. Set aside.
- Melt and Mix: In a 6-quart heavy-bottomed saucepan over medium heat, melt the cannabutter. Stir in brown sugar, corn syrup, and salt until combined.
- Add Milk: Slowly pour in the condensed or evaporated milk while stirring constantly to maintain a gentle boil. This may take 10–15 minutes for evaporated milk. Use a candy thermometer to monitor temperature.
- Cook to Temperature: Continue stirring until the mixture reaches 242–245°F (soft-ball stage). This ensures a soft, chewy texture. Do not exceed 248°F to avoid overly hard caramels or THC degradation (THC evaporates ~294°F).
- Finish: Remove from heat, stir in vanilla extract, and pour the mixture into the prepared pan. Sprinkle with sea salt or nuts if desired.
- Cool and Cut: Let cool at room temperature for a few hours or refrigerate to speed up. Once set, cut into 1-inch squares. Wrap individually in wax paper or parchment for storage.
- Storage: Store in an airtight container in the fridge for 2–3 weeks or freezer for months. Keep refrigerated to maintain firmness, especially in warm climates.
Dosing Tips
- Know Your Cannabutter Potency: Calculate the THC content of your cannabutter (e.g., 1 oz of 10% THC cannabis in 1 cup butter yields ~700 mg THC total, or ~15–20 mg per caramel if cut into 36–45 pieces). Use an online edible dosage calculator if unsure.
- Start Low: Beginners should aim for 5–10 mg THC per caramel. Test one caramel and wait 90 minutes to assess effects.
- Label Clearly: Mark caramels as cannabis-infused and store away from children or pets.
Tips for Success
- Candy Thermometer: Essential for precise temperature control. Calibrate in boiling water (should read 212°F) before use.
- Prevent Crystallization: Use a pastry brush with water to wash down sugar crystals from the pan’s sides.
- Customize: Add toasted pecans or dip in chocolate for extra flair. For stronger caramels, replace some regular butter with more cannabutter, but adjust potency carefully.
- Reheat if Needed: If caramels are too soft, reheat with 2 tbsp water to 244°F to firm up.
Safety Notes
- THC potency varies by strain and preparation. Always verify your cannabutter’s strength.
Cooking at 242–245°F is safe for THC (decarboxylation occurs at ~250°F). Avoid exceeding 294°F to preserve potency.
Edibles take 45–90 minutes to take effect and last longer than smoking. Consume slowly.
Enjoy your homemade cannabutter caramels responsibly! If you need a cannabutter recipe or more dosing guidance, let me know.
