Gulf Coast
Member
looking for a good caramels recipe anyone got one?
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caramels
- Thread starter Gulf Coast
- Start date
Ingredients for Chocolate Caramels
* 2½ tablespoons cannabutter
* ½ cup milk
* 2 cups molasses
* 3 squares unsweetened chocolate
* 1 cup brown sugar
* 1 teaspoon vanilla
Instructions
1. Put butter into kettle; when melted, add molasses, sugar, and milk.
2. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted.
3. Boil until, when tried in cold water, a firm ball may be formed in the fingers.
4. Add vanilla just after taking from fire.
5. Turn into a buttered pan, cool, and mark in small squares.
* 2½ tablespoons cannabutter
* ½ cup milk
* 2 cups molasses
* 3 squares unsweetened chocolate
* 1 cup brown sugar
* 1 teaspoon vanilla
Instructions
1. Put butter into kettle; when melted, add molasses, sugar, and milk.
2. Stir until sugar is dissolved, and when boiling-point is reached, add chocolate, stirring constantly until chocolate is melted.
3. Boil until, when tried in cold water, a firm ball may be formed in the fingers.
4. Add vanilla just after taking from fire.
5. Turn into a buttered pan, cool, and mark in small squares.
waydee
Member
Just as a guideline it should take between 15-20 minutes to achieve the right temperature for toffee/caramels with around .5 kilo of demerara (brown) sugar, logically it should take less time with less sugar.
A candy thermometer is very useful but as was mentioned above, a glass of cold water is all you really need to ensure the right texture.
I made fudge the other night and was thinking how easy it'd be to incorporate some cannabutter during the whipping after the heating has been done, I believe using cannabutter for the boiling process would pretty much be destroyed since you want the sugar/butter/water mix to be around 116 degrees c for fudge if I recall correctly.
A candy thermometer is very useful but as was mentioned above, a glass of cold water is all you really need to ensure the right texture.
I made fudge the other night and was thinking how easy it'd be to incorporate some cannabutter during the whipping after the heating has been done, I believe using cannabutter for the boiling process would pretty much be destroyed since you want the sugar/butter/water mix to be around 116 degrees c for fudge if I recall correctly.
