kushkommander
Member
Hallo everyone, I hope you all are going to have a pleasant thanksgiving, Ive cooked up many many treats and dishes to enjoy on thanksgiving and I would like to share two of my favorites. First off is the Canna Caramels, I used a base recipe for making caramel and then added my own twist and changed the ingredients around to my liking, you can also do the same. The Ice Cream recipe was given to me by a friend and was also changed around a bit 
I hope this will benefit someone
Canna Caramels -
you will need:
2 cups heavy cream or half/half
1 cup condensed milk
1 cup light agave syrup(healthy alternative for corn syrup, tastes the same, find it at whole foods or other organic food suppliers)
2 tbsp vinegar
2 tbsp water
2 cups bakers sugar and 2 cups light brown sugar
1/2 cup (1 stick) softened butter, cut into small cubes
9x13 pan
9x9 pan
waxpaper/tinfoil
additional: flavored extracts, spices, nuts, dried fruits.
prep:
1. Take a big enough piece of foil/waxpaper to fit the 9x13 and 9x9 pan, grease the paper/foil then line the pans with it(do not just grease the pans, you need the foil or wax paper trust me)
2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm and simmering, but do not allow it to boil.
3. In a medium-large saucepan combine the agave syrup, water, bakers sugar and light brown sugar over medium-high heat. Stir the mixture until the sugar dissolves then reduce the heat to a medium setting.
4. Allow the sugar/syrup mixture to come to a boil (250f if you have a thermometer) and cook for about 2 minutes
5. Add the softened butter chunks and the warm milk-cream mixture into the sugar syrup mixture. (The temperature should go down about 30 degrees.)
6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown, if you do not have a thermometer then you can use the soft ball test, take a small amount of syrup and drop it into ICE cold water...keep doing this every couple minutes or so until it forms a soft ball that flattens when removed from the water and has the consistancy you are looking for. when you have reached the right consistancy boil for another 2-5 minutes without stirring(now is the time to add nuts/dried fruits/flavoring/spices)
7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture. Do not put in the fridge or freezer!
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. Take a big knife and firmly cut into the caramels, creating 1” squares.
10. Take a big piece of wax paper and fold into sections of about 3in x 3in then cut out into squares, place each 1in caramel on the wax papers set out, once all have been placed wash your hands of the stickyness and start wrapping the squares in waxed paper(eliminates sticky mess later on the candy wrappers lol). The caramels will gradually spread and lose their square shape if not wrapped soon after cutting(depending on how long you cooked your caramels for some harder than others). Alternately, you can dip them in chocolate once they are cut.
11. Store the caramels at room temperature for up to two weeks. after one week the texture is nice and smooth although I start eating them right after I make them
Canna Ice Cream -
you will need:
25 grams of butter
18 fluid ounces of single cream(A little over 2 cups)
75 grams of sugar
A pinch of salt
¼ ounce crumbled hash or sub with high quality buds(amount varies based on tolerance)
15 ounces of bananas (peeled) or other fruit/brownies/cookies/nuts
3 tablespoons of rum
5 tablespoons of honey or agave syrup
additional: marshmellows, choc chips, pralines, caramel pieces, hot cocoa mix
prep:
1. Heat the cream in a saucepan and simmer do not boil.
2. In another saucepan melt the butter together with the sugar and salt on low heat make sure to stir so it does not caramelize.
3. Take the ground up hash/bud and add it into the melted butter and stir.
4. Whisk the cream into the butter mixture.
5. Put the bananas/fruit/cookies into a large bowl and mash them completely.
6. Add in the cream/butter mixture, rum, and honey. You can add other ingredients as you wish. You can try chocolate chips, nuts etc.
7. Mix all the ingredients perfectly and after this pour them all into a chilled container/bowl.
8. Cover the container and chill for a few hours until the desired texture is formed. If a mushy consistency is attained, whisk away until it smoothens.
9. Once whisked smooth pour off into cups or little dishes, should make about 5-6 servings(cups)
10. Serve and enjoy.
ENJOY!
I hope this will benefit someoneCanna Caramels -
you will need:
2 cups heavy cream or half/half
1 cup condensed milk
1 cup light agave syrup(healthy alternative for corn syrup, tastes the same, find it at whole foods or other organic food suppliers)
2 tbsp vinegar
2 tbsp water
2 cups bakers sugar and 2 cups light brown sugar
1/2 cup (1 stick) softened butter, cut into small cubes
9x13 pan
9x9 pan
waxpaper/tinfoil
additional: flavored extracts, spices, nuts, dried fruits.
prep:
1. Take a big enough piece of foil/waxpaper to fit the 9x13 and 9x9 pan, grease the paper/foil then line the pans with it(do not just grease the pans, you need the foil or wax paper trust me)
2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm and simmering, but do not allow it to boil.
3. In a medium-large saucepan combine the agave syrup, water, bakers sugar and light brown sugar over medium-high heat. Stir the mixture until the sugar dissolves then reduce the heat to a medium setting.
4. Allow the sugar/syrup mixture to come to a boil (250f if you have a thermometer) and cook for about 2 minutes
5. Add the softened butter chunks and the warm milk-cream mixture into the sugar syrup mixture. (The temperature should go down about 30 degrees.)
6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown, if you do not have a thermometer then you can use the soft ball test, take a small amount of syrup and drop it into ICE cold water...keep doing this every couple minutes or so until it forms a soft ball that flattens when removed from the water and has the consistancy you are looking for. when you have reached the right consistancy boil for another 2-5 minutes without stirring(now is the time to add nuts/dried fruits/flavoring/spices)
7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture. Do not put in the fridge or freezer!
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. Take a big knife and firmly cut into the caramels, creating 1” squares.
10. Take a big piece of wax paper and fold into sections of about 3in x 3in then cut out into squares, place each 1in caramel on the wax papers set out, once all have been placed wash your hands of the stickyness and start wrapping the squares in waxed paper(eliminates sticky mess later on the candy wrappers lol). The caramels will gradually spread and lose their square shape if not wrapped soon after cutting(depending on how long you cooked your caramels for some harder than others). Alternately, you can dip them in chocolate once they are cut.
11. Store the caramels at room temperature for up to two weeks. after one week the texture is nice and smooth although I start eating them right after I make them
Canna Ice Cream -
you will need:
25 grams of butter
18 fluid ounces of single cream(A little over 2 cups)
75 grams of sugar
A pinch of salt
¼ ounce crumbled hash or sub with high quality buds(amount varies based on tolerance)
15 ounces of bananas (peeled) or other fruit/brownies/cookies/nuts
3 tablespoons of rum
5 tablespoons of honey or agave syrup
additional: marshmellows, choc chips, pralines, caramel pieces, hot cocoa mix
prep:
1. Heat the cream in a saucepan and simmer do not boil.
2. In another saucepan melt the butter together with the sugar and salt on low heat make sure to stir so it does not caramelize.
3. Take the ground up hash/bud and add it into the melted butter and stir.
4. Whisk the cream into the butter mixture.
5. Put the bananas/fruit/cookies into a large bowl and mash them completely.
6. Add in the cream/butter mixture, rum, and honey. You can add other ingredients as you wish. You can try chocolate chips, nuts etc.
7. Mix all the ingredients perfectly and after this pour them all into a chilled container/bowl.
8. Cover the container and chill for a few hours until the desired texture is formed. If a mushy consistency is attained, whisk away until it smoothens.
9. Once whisked smooth pour off into cups or little dishes, should make about 5-6 servings(cups)
10. Serve and enjoy.
ENJOY!
