Learn how to make your very own delicious, chewy cannabis caramels at home with either cannabutter, cannabis sugar, or both for a sweet treat that makes it easy to enjoy your cannabis at home or on the go.
- A simple recipe with step-by-step instructions
- Multiple cannabis infusion options to choose from
- Tips and tricks for making this recipe perfectly
Perfect for a simple sweet treat that can be enjoyed at home or on the go, you can easily individually wrap these caramels for perfect portioning and easy portability.
I will also share some important tips and tricks to help you make the best, most delicious cannabis caramels possible.
Stock Your Canna Kitchen
- Cannabutter: cannabutter or cannabis coconut oil work best
- Sugar: you can use white granulated sugar or cannabis sugar
- Light corn syrup: this ingredient is needed for this recipe; I do not have a good substitute recommendation at this time
- Salt: regular table salt goes into the recipe, and you can add sea salt as a topping if desired
- Evaporated milk: this ingredient is needed for this recipe; I do not have a good substitute recommendation at this time
- Vanilla extract: for flavor
Note: a complete list of ingredients with amounts and printable instructions is in the recipe card below.
Helpful Kitchen Items
Choosing the right kitchen items will help make this recipe process go much more smoothly. The most important thing is to use a large enough saucepan.
As the caramel boils, it will boil up the sides of the pan. If you use a too-small pan, you will have a sticky mess all over your stove.
You can avoid this by starting with a large enough saucepan in the first place. For this recipe, I recommend a 6-quart heavy-bottomed saucepan.
It is also vital to use a thermometer to help track the temperature of this recipe. I recommend a candy thermometer that can attach to the side of your saucepan for a hands-free way to monitor the candy's temperature easily.
- Step 1 - Prepare a 9x9-sized baking pan by lining it with parchment paper. Set aside.
- Step 2 - Add the cannabutter, sugar, corn syrup, and salt to a 6-quart heavy-bottomed saucepan over medium heat and stir well. Heat until the mixture begins to boil, about 7-8 minutes.
- Step 3 - Slowly and gradually add the evaporated milk, ensuring the mixture stays at a constant boil. This can take upwards of 10-15 minutes per can of milk.
- Step 4 - Add a candy thermometer to the pan and secure it to the side. Constantly stir until the mixture reaches 245° F. This is very important; if you do not reach this temperature, the candies will not set.
- Step 5 - Remove the mixture from the heat and stir in the vanilla extract.
- Step 6 - Pour the caramel into your prepped pan and top with sea salt if using.
- Step 7 - Refrigerate the caramels for a few hours; overnight is ideal.
- Step 8 - Once the caramels are cool and set, cut the caramel into bite-sized pieces and wrap it individually in wax paper if desired.
Note: complete step-by-step printable instructions are located in the recipe card below.
You can store these caramels at room temperature for a few days, but it is best to store them in the refrigerator for longer-term storage, 2-3 weeks.
You can also store these in the freezer for several months. Learn more about how to store cannabis edibles here.
Alternate Infusion Options
As with all things edibles, there is more than one way to infuse something.
Below we will explore all the different ways you could infuse this recipe.
Cannabutter is one of the most common cannabis-infused staple recipes.
If you don't have your cannabutter prepared, you're going to want to make sure you prepare it before diving into this recipe.
Cannabis sugar is a delicious, versatile recipe made using white sugar and a cannabis tincture.
You will need to have your cannabis sugar prepared ahead of time for this recipe.
If you've never made it before, follow my complete guide to making cannabis sugar here.
When using concentrates to make your caramels, add them in step 5 when you add the vanilla extract.
Be sure to stir well to ensure even distribution throughout the candies.
Notes and Expert Tips
Making caramel is not precisely a beginner-friendly recipe.
Not to say you can't do it, but just to let you know that it takes time and patience to get this recipe to turn out right.
Below I will share some of my most helpful tips and tricks to help ensure your process goes smoothly and successfully.
Run a Non-Infused Test Batch First
Depending on your skill level in the kitchen, I highly recommend running a *non* cannabis-infused batch of caramel first so you can get used to the process.
This ensures you can get comfortable with the process and work out any potential kinks before making an infused batch.
If anything goes wrong the first time, you will be safe knowing you didn't 'ruin' anything.
Maintain Proper Temperature Control
When making this recipe, taking your time and patience is extremely important.
It takes quite a bit to bring the mixture to temperature, upwards of thirty minutes.
While it may be tempting to blast the heat and get the temperature up fast, it is not the best approach.
A low and slow heating approach will ensure you have the best possible final product.
Too fast heating or a lack of patience may result in a burned or scorched batch of caramel.
Frequently Asked Questions
Many people get nervous about bringing the infused cannabutter or cannabis sugar to a high temperature like the 245°F required in this recipe. Rest assured, this temperature is not too hot and will not destroy all of the cannabinoids in this recipe.
No, unfortunately, at this time, I do not have a substitute for the corn syrup.
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Chewy Homemade Cannabis Caramels
- Prepare a 9x9-sized baking pan by lining it with parchment paper. Set aside.
- Slowly and gradually add the evaporated milk, ensuring the mixture stays at a constant boil. This can take upwards of 10-15 minutes per can of milk.
- Add a candy thermometer to the pan and secure it to the side. Constantly stir until the mixture reaches 245° F.
- Remove the mixture from the heat and stir in the vanilla extract.
- Pour the caramel into your prepped pan and top with sea salt if using.
- Refrigerate the caramels for a few hours, overnight is ideal.
- Once the caramels are cool and set, cut the caramel into bite-sized pieces and wrap it individually in wax paper if desired.