Cannabis Caramels

[mean mr.mustard]

2.25 cups brown sugar
1 can sweetened condensed milk
1 cup corn syrup
1 cup cannabutter
Salt to taste
Vanilla or bourbon or both to taste

9x9 pan
Medium saucepan
Whip
Candy thermometer

Melt butter with a pinch of salt in a medium saucepan over medium heat and stir in sugar.

Once dissolved add the corn syrup.

Continue stirring until homogenous then add milk in three phases being sure to incorporate well each time.

Over medium high heat boil stirring well until the mixture is 243-245 degrees Fahrenheit. An interesting fact of sugary syrup is its tendency to stick and burn like all hell... be careful.

This shit will ruin your day. Wear pants.

At this point remove from heat and stir in flavorings, I used a tablespoon of vanilla and maybe two of bourbon, and stir well (you won't want to because stirring sucks and by now you've done too damn much already!).

Pour into greased (I use cannabutter obviously) 9x9 pan and cool completely.

Place in freezer for twenty minutes and cut with a really sharp not sticky knife. Pam spray helps the blade if your caramels didn't get hard (giggity) enough.

I shoot for 36 pieces but they are epic.

49 would be a better batch cut just in case somebody has anything to do for a few hours.

 

[MJPassion]

Sounds delish!

How potent do you make your cannabudder?

I make mine at 1oz trim/stick or 2oz trim/cup.

 

[mean mr.mustard]

Hard to say as I just eyeball it.

Last batch I had fourish ounces of mixed larf and trim into five pounds butter.

The time before that fivish ounces of mixed larf/trim went into four pounds of butter.

 

[Fred Sanford]

Any idea if I could substitute coconut oil for the butter?

 

[starke]

I've got to try this one. Got some potent butter begging for a recipe. Thanks for sharing.

 

[mean mr.mustard]

Shouldn't matter oil or butter but I'm not 100%.

My guess is since coco oil is solid at room temp and the moisture is more or less controlled by the heat to which you cook it it would be fine.

 

[mean mr.mustard]

I could try a batch with plain coco oil I suppose. Just to find out.

The ladies keep plenty in the house.

 

[MJPassion]

Coco oil will need to be refrigerated due to its softness at room temp but it works well.

 

[St. Phatty]

I think some edibles are in my future.

Thank you for sharing !

 

[mean mr.mustard]

When I reached for the jar of coco oil it wasn't quite solid so I just figured it wouldn't be a good idea... however refrigerated coco oil caramels may be a perfect texture even cold. (Butter makes them very stiff [giggity] in the fridge)

Good tip MJP

But I did another cannabutter batch and cut four long bars from the block and cut each into ten.

With more serious batches of butter I would think one inch pieces would be a good dose.

This batch leaves me with twice that for a single dose.

This tells me a few things...

I made a weak batch of butter.

I need to eat more caramels.

I like caramels.

Where was I going with this....?

Oh yeah.... if, for whatever reason, you are too high to remember salt just sprinkle pink Himalayan salt on the pan as it cools or each piece individually.

 

[starke]

Made this recipe today and I must say it is great. Am about a half hour into a 1"x1" piece and beginning to feel the effects. Taste is great as well. Left out the whiskey this time but the next batch will have some for sure. Thanks mean mr.Mustard. This one is a keeper.

 

[Fred Sanford]

I'm going to give this one a go at high altitude.
Thanks for sharing. I'll report back with results.

 

[mean mr.mustard]

Please do I look forward to it!

 

[Fred Sanford]

What size of can of evaporated milk?

 

[mean mr.mustard]

14 oz I believe but make sure you get sweetened condensed milk

 

[Fred Sanford]

Ok thanks man.

 

[mean mr.mustard]

Ha! 13.9 oz can.

I was way off.

 

[Fred Sanford]

This recipe is awesome! Thanks for sharing!
My wife tried a small piece like the size of a big gumball and she was wrecked, laying in a dark room spinning.

This stuff is great!

 

[mean mr.mustard]

Glad you are enjoying it!!

It's mostly what I make with my butter.

 

[mean mr.mustard]

After making this recipe countless times, I have realized that adding the sweetened condensed milk should be done in smaller increments and over lower heat.

I noticed that I ended up with many darker gooey specks forming if I added the milk too quickly or at too high of a heat level.