The Weed Scene Recipe

Cannabis Caramel Candy

Prep10 min
Cook15 min
Active time25 min
Yield3 to 4 Dozen Pieces
CourseDessert
THC potency calculator →

Plan for about 25 minutes of preparation and cooking, then additional cooling time. Let the caramel cool completely and firm up before cutting; piece count depends on the size of each cut.

Equipment

  • 9” x 13” pan
  • Medium sized saucepan

Ingredients

Brown sugar, butter, light corn syrup, condensed milk, salt and vanilla beside a saucepan and rectangular pan
Set the 9 × 13-inch pan on a heat-safe surface before you start. Leave room to cool it undisturbed.

Instructions

  1. Brown sugar and light corn syrup being stirred into melted butter in a saucepan

    Melt the butter and build the syrup

    Melt Cannabutter slowly in saucepan.

    Stir in brown sugar and salt until combined.

    Stir in light corn syrup.

  2. Condensed milk blending into the brown-sugar caramel base

    Stir in the milk and cook until firmer

    Add milk slowly while constantly stirring.

    Cook mixture over medium heat until candy begins to get firmer. (Usually 12 to 15 minutes.).

  3. Smooth amber caramel pouring from a saucepan into a rectangular metal pan

    Add vanilla off the heat and pour

    Remove saucepan from heat and stir in the vanilla extract.

    Pour mixture into pan. Allow for candy to cool down.

  4. A cooled caramel slab cut into small rectangular pieces on a board

    Cool completely, then cut

    Cut, serve, and store.

Soft caramel depends on the syrup, not the clock.

Temperature cue / chewy caramel: CSU Extension lists the firm-ball stage at sea level as 244–248°F (118–120°C). Use this as a general texture reference, rather than a recipe-specific finish temperature. The cooled result and your thermometer matter more than its stated 12–15-minute cook. At higher elevation, lower the candy finish temperature for the difference in boiling point. CSU Extension: candy temperatures and altitude ↗.

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

Cannabis Caramel Candy
Caramels cut into pieces.