These soft caramels are delicious and addicting. We recommend making some extras without cannabis so you can eat them when you inevitably get the munchies, or you may end up eating the whole batch of infused edibles!

Here’s how to make them:

1/2 cup white sugar

1/4 cup light brown sugar

1/4 cup light corn syrup

1/4 cup heavy whipping cream full fat

1/4 cup evaporated milk full fat

1/4 stick (1oz, 29.5ml) butter unsalted

29.5 ml coconut oil

1/2 tsp vanilla extract 


Step One: Decarb Dry Cannabis Flower. See our article here for how to decarboxylate.

Step Two: Make the Canna-oil (substitute coconut oil for butter) Check out our article “How to Make Canna-butter” here for further instructions.

Step Three:

Combine all ingredients except for the vanilla extract into a medium sized pot on a burner set to 80 percent heat and stir occasionally until all is melted and consistent. With a candy thermometer in the pot, increase heat to almost full burner and stir every five minutes. Mixture will bubble and may increase in volume. If this occurs, turn down heat to low for 5-10 minutes and stir, then increase heat again.

Prepare a glass pan or cookie sheet with parchment paper. If no parchment paper, grease pan with a light coat of butter. This will make your candy greasier and will reduce shelf life. Parchment paper is highly suggested.

When mixture hits 250 degrees immediately pull from heat and continue to stir slowly to prevent the mixture from burning on the pot. Slowly mix in the vanilla extract being careful to not let it touch the pot—this will burn the extract. It can give a stronger flavor if done right, but if it’s your first time, it is not worth risking.

As you continue to mix, pour finished mixture into your desired cooling receptacle and let sit until cool (approx. 5-7 hours). If you want to quicken the cooling process, do not use a glass pan; use a cookie sheet with parchment paper and lay completely flat in the freezer for at least an hour after letting sit out for at least 15 minutes to set.

Cut caramels to your desired size/potency and wrap individually in wax paper. Keep in an airtight container or bag in the freezer for up to six months.

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