Cannabis Caramel Candy
Timing and yield are approximate; actual results vary with equipment, ingredient temperature and portion size.
Ingredients
- 9” x 13” pan
- Medium sized saucepan
- 1 cup CannaButter
- 2 ¼ cups brown sugar
- Dash salt
- 1 cup light corn syrup
- 14 ounces sweetened condensed milk (canned)
- 1 teaspoon vanilla extrac
Instructions
- Melt Cannabutter slowly in saucepan.
- Stir in brown sugar and salt until combined.
- Stir in light corn syrup.
- Add milk slowly while constantly stirring.
- Cook mixture over medium heat until candy begins to get firmer. (Usually 12 to 15 minutes.).
- Remove saucepan from heat and stir in the vanilla extract.
- Pour mixture into pan. Allow for candy to cool down.
- Cut, serve, and store.
Soft caramel depends on the syrup, not the clock.
Brown sugar, light corn syrup and sweetened condensed milk create a rich caramel, but a fixed 12–15-minute cook cannot guarantee the same texture in every saucepan. Stir frequently, use a candy thermometer designed for hot sugar, and judge the cooled result before cutting. Heat, pan size and elevation all affect how quickly the mixture thickens.
Before pouring the caramel
- Prepare the pan first. Have the 9 × 13-inch pan ready before the syrup becomes too thick to pour.
- Respect hot sugar. Boiling caramel sticks to skin and can cause severe burns. Keep children and pets clear, and never taste the mixture while hot.
- Let it set. Cool fully before cutting. Piece count can vary widely with the size of each square.
Estimate and label every serving.
This recipe uses 1 cup of cannabutter, but that does not reveal the THC in a finished caramel. If you know the butter's approximate strength, use the THC potency calculator and your actual piece count to estimate an average. Stirring and portion size may still make individual pieces uneven. Label clearly, store securely away from children and pets, and allow time for delayed edible effects before consuming more.
CARAMEL CANDIES
