Are you looking for the perfect, melt-in-your-mouth, sweet edible treat to take you to that special place of relaxation and happiness? Discover 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.
Table of Contents
- Recipe Features
- Why You Will Love This Recipe
- Important: Before Getting Started
- Get Perfect Dosing
- Ingredient Notes
- Step-by-Step Instructions
- Storage Instructions
- Alternate Infusion Options
- Notes and Expert Tips
- Chewy Homemade Cannabis Caramels Recipe
- Frequently Asked Questions
- More Cannabis Recipes You Will Love
Recipe Features
- A simple recipe with step-by-step instructions
- Tips and tricks for making this recipe perfectly
- Want to make it easy? Order my pre-made Bliss Caramels and have them delivered straight to your door – now shipping across the United States!
Why You Will Love This Recipe
My Well With Cannabis Community members requested this recipe, and I am proud to deliver it!
These delicious melt-in-your-mouth cannabis caramels rank right up there with my brownies and chocolate chip cookies.
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.
Below I will go over all the important things you must do before preparing this recipe, including how to use my printable dosage chart if you use my Bliss Cannabutter.
Important: Before Getting Started
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 pan that is too small, you will end up with a sticky mess all over your stove.
You can avoid this mess and frustration 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 essential to use a thermometer to 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 temperature easily.
Be sure to calibrate the thermometer before getting started to ensure accurate readings throughout the process.
Helpful Equipment:
Get Perfect Dosing
Dosing this recipe couldn’t be easier if you use my Bliss Cannabutter.
You can use the printable chart below to determine the exact amount of butter to use to get your desired THC milligrams per batch or candy.
If you are not using Bliss Cannabutter, my edible dosage calculator is another great way to determine your caramel’s final potency.
If you are unsure where to start, check out my safe dosing guide before getting started.
Ingredient Notes
- 1 cup cannabutter: Bliss cannabutter ensures perfect dosing
- 4 cups sugar: you can use granulated white sugar or cannabis sugar
- 2 cups light corn syrup: this ingredient is needed for this recipe; I do not have a good substitute recommendation at this time
- ½ teaspoon salt: regular table salt goes into the recipe, and you can also add sea salt as a topping if desired
- 24 ounces evaporated milk: this ingredient is needed for this recipe; I do not have a good substitute recommendation at this time
- ½ teaspoon vanilla extract: for flavor
Note: The recipe card below contains a complete list of ingredients with amounts and printable instructions.
Step-by-Step Instructions
- Step 1 – Prepare a 9×9-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.
Storage Instructions
You can store these caramels at room temperature for a few days, but storing them in the refrigerator for 2-3 weeks is best.
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
Cannabutter is one of the most common cannabis-infused staple recipes.
If you don’t purchase Bliss cannabutter from me, you’re going to want to make sure you prepare your own before diving into this recipe.
You can make many cannabutter at home, including in a crockpot or Instant Pot, CBD cannabutter, or kief cannabutter.
Cannabis Sugar
Cannabis sugar is a delicious, versatile recipe made using white sugar and a cannabis tincture.
It can be made with either a traditional Green Dragon or a Golden Dragon QWET 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.
Cannabis Concentrates
If you are an experienced cannabis consumer with a high tolerance, you may want to make your caramels with concentrates or FECO for a more potent end product.
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 exactly a beginner-friendly recipe.
Not to discourage you, but I want 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 a lot of time to bring the mixture to temperature, upwards of 30-45 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.
Chewy Homemade Cannabis Caramels
Ingredients
- 1 cup Bliss cannabutter
- 4 cups white, granulated sugar or cannabis sugar
- 2 cups light corn syrup
- ½ teaspoon kosher salt optional
- 24 ounces evaporated milk
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt optional for topping
Instructions
- Prepare a 9×9-sized baking pan by lining it with parchment paper. Set aside.
- Add the cannabutter, sugar, corn syrup, and kosher salt to a heavy-bottomed saucepan over medium heat and stir well. Heat until the mixture begins to boil, about 7-8 minutes.
- 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.
Notes
Temperature Note: It is crucial to reach the temperature of 245°F; if you do not reach this temperature, the candies will not set.
Metric Conversion Note: The metric conversion tool is provided as a convenience and should not be relied upon as an exact measurement in recipes. The results of conversions produced by the online metric converter are based on mathematical models and cannot guarantee that the recipe will turn out perfectly with metric measurements. We strongly recommend testing the recipes using traditional measurements to ensure accuracy. Nutrition
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 corn syrup.
More Cannabis Recipes You Will Love
Don’t forget to top your caramel with cannabis-infused sea salt!
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Eveytime I use cannabutter to make Carmel or peanut butter fudge. The butter doesn’t incorporate in with the melted sugar corn syrup. Idk what I’m doing wrony
Hi Gail. It sounds like the cannabutter might not be fully emulsifying. Make sure to stir constantly and slowly incorporate the butter into the sugar mixture over low heat. A candy thermometer can also help ensure the right temperature is reached!
Hi there I am loving you page and learning loads! In your recipes with canna butter do you use the same butter for making the candies you sell as the ones you sell contain 12.5 mg each 20 a bottle total 200mg. Recipe using your canna butter calls for 1/4 cup and only 2mg per candie 150mg total for 20 candies? Is this correct? Do you add more? Thank you for all your hard work x
Thanks so much for the love Gemma! ❤️ To answer your question, the candies we sell use a different strength cannabutter than the recipe. You can adjust the amount of butter in your recipe to match your desired dosage by using a stronger cannabutter which will require more flower at time of infusion. Hope that helps! 😊
9×9? I made this and it barely fit a 9×13 filling to nearly the brim. It’s setting in the fridge. Hopefully it sets! 🤞
Thanks for giving it a try! Let us know how it turns out — fingers crossed it sets perfectly! 🤞
Made this the other day, followed the recipe 100%. It’s been 24 hours now and it’s still not set. Going to give it a little longer but not too happy as by the looks of things I just wasted a bunch of money and cannabis 😡
Hi TJ. I’m so sorry to hear the caramels didn’t set — that’s definitely frustrating. Reaching 245°F is super important, as the candies won’t firm up otherwise. If you’re sure about the temperature, humidity or timing could be factors, too. Don’t lose hope yet! You can try melting the mixture back down, heating it carefully to the 245º, and then letting it set again. I really hope this helps — fingers crossed for you!
So I purchased a new thermometer, reheated the mix to 245f. Held the temperature for a few (colour got a bit darker) and I got it to set. Tx for reaching out Emily
All is good 😊✌🏽
This is wonderful, TJ! Thank you for the update!
Can these be made with plant milk such as oat milk?
H Mary. We haven’t tried it with oat milk, but it should work! Let us know how it turns out if you give it a go! 😊
I made these, and they came out hard as rock. It was very difficult, caught them, and I had shards of sticky candy all over my kitchen. I only brought the temp up to 235°. What did I do wrong?
Hi Jodi! Sorry to hear you had trouble with the recipe. It sounds like the caramel may have been cooked to a higher temperature than intended. For soft, chewy caramels, it’s essential to keep the temperature at 235°F and remove it from heat promptly. A reliable candy thermometer is key to ensuring accuracy since even a small difference in temperature can impact the texture. Sticky candy shards might also occur if the sugar wasn’t fully dissolved or if the mixture wasn’t stirred enough during cooking. I’d recommend giving it another try and double-checking the thermometer and technique. Let us know if you have any other questions — we’re here to help!
Love all this
So glad you enjoyed it! 😊
I just made these. I only brought the temperature up to 230°. I set the pan in the fridge as per instructions. Then tried cutting them. They are hard as a rock. I managed, but got sticky crumbs all over my kitchen. Do you have any advice? I did try cutting them when only partially cooled but just got a sticky knife.
Thanks
Hi Jodi! Thanks for trying out the recipe and sharing your experience. It sounds like the caramels may have cooked a bit longer than needed, which can make them harder. Next time, you might try reducing the cooking time slightly or double-checking your thermometer to ensure it’s accurate, as even a small difference can affect the texture. For cutting, lightly greasing your knife or using a serrated knife can help prevent sticking. Also, letting the caramels warm up slightly at room temperature before cutting might make the process easier. Hope this helps!
I just made these.
When making homemade canna butter, I try to keep it under 180 as it is simmering. I thought going over that temp impacted the thc. But – with these the butter / sugar / corn syrup mix gets up to 238. Why is that?
Hello Josh, thank you so much for your comment and your interest in making homemade canna-caramels! 🌿 You’re right to keep an eye on those temperatures, as THC can degrade with high heat. For this recipe, the higher temperature helps properly develop the butter/sugar/corn syrup mix into the right consistency, which doesn’t affect the THC as much as you might think. You can learn more about how different temperatures impact cannabis in my article on cannabis baking temperatures. 😊
They came out good but a little too hard. I’m wondering if I would have stopped at 220° maybe they would have come out a little softer. I don’t know. Trial and error. It took me about 40 minutes to raise the temperature to 245°. I’ve made regular Carmel before. This was my first time making infused caramel. I am happy with the results. I just wish they were a little softer. I’m hoping the next batch comes out even better. Thank you for the recipe.
Thanks for sharing your experience! It sounds like you did a great job experimenting with infused caramel. Adjusting the temperature can definitely make a difference, so it’s all about finding that sweet spot. I’m glad you’re happy with the results overall, and I’m sure your next batch will turn out even better! Keep us posted on your caramel adventures!
Wow, I can’t wait to start making some for me.. You’ve made the procedures very easy for us . Thank you
Thank you for your kind words, Zaklet! Enjoy your caramel-making adventure! If you have any questions along the way, feel free to ask.
This is an amazing recipe. Having made these caramels a dozen times there are a couple things I have adjusted. For the sugar I use 1 cup brown sugar and 3 cups granulated white sugar. I also cook to 247 degrees, they seem to set up better.
Thank you for sharing, Jim! We love hearing from our readers and how you personalize the recipes to make your own. I love the idea of using brown sugar!
Wanting to try this recipe but currently only have cannaoil, can cannaoil work for this recipe?
Hi Mel. The caramel won’t set properly if it’s a liquid oil. It may be worth trying a small batch if it’s solid coconut oil, otherwise they won’t turn set.
Hi I just made these. I cooked them to 245 and they didn’t set. Can I put them back in the pot and heat them up again to a higher temp? And if not what do I do with soggy caramels?
Hi Claudia! Yes, you can definitely try reheating your caramels. Just place them back into the pot and slowly heat them up to the desired temperature, stirring constantly to prevent burning. If they still don’t set, don’t worry! Soggy caramels can be repurposed as a sauce for coffee, ice cream, cakes, or other desserts. Enjoy your cooking adventure!
I made these yummy caramels, they are so delicious. The recipe says you get 80 caramels, I got 100! And they are huge!
I cooked them to 245, and after setting up in the fridge overnight. They are really soft still. Is that how they are supposed to be? Can I cook them longer to get a more chewy caramel? I will be making these again! Thanks for all you do Emily Kyle.
Hi Tina. I’m thrilled to hear you enjoyed the caramels and even got more than expected! Cooking them to 245°F and letting them set overnight should result in a soft texture, which many people love. However, if you’re aiming for a chewier texture, you can indeed cook them a bit longer. Try reaching a temperature between 248°F to 250°F, checking frequently to avoid overcooking. I’m so happy you’re planning to make them again and appreciate your kind words. Happy caramel making!
I have made this caramel recipe a few times. I can’t get it up to 245′ on my stove top? I end up with a very thick caramel syrup. It tastes really great, I just use a spoon to eat it. What is the trick to getting caramel hot enough to set up?
Hi Neal! If your caramel isn’t reaching 245°F, try using a heavier saucepan, which can help distribute heat more evenly. Also, keep your stove at a medium-high heat and give it extended time to see if you can get it up to the required temp or setting.
Can condensed milk be used for this recipe instead of evaporated milk?
Hi Ian. Although we haven’t tried it, you can use condensed milk instead of evaporated milk in this recipe. However, keep in mind that condensed milk is sweeter, so you may want to adjust the amount of added sugar accordingly to balance the sweetness. I would recommend making a batch without cannabis to see if you like the final product first. Enjoy your delicious caramels!
Hi Emily, when using canna butter while baking cookies, caramels etc, will the smell of cannabis come out? If so any way to avoid to avoid this.
Thanks😊
Hi Deb! When using canna butter in your baking, there is a chance that the smell of cannabis might be noticeable. However, there are a few ways you can try to minimize it. One option is to use cannabis flower with a milder aroma when infusing the butter to start. Additionally, you can try using ingredients with strong flavors or spices that can help mask the scent. Lastly, ensuring proper ventilation while baking can also help dissipate the smell. Give these tips a try and happy baking! 😊
To get 80 pieces in the batch how much does each piece way to be able to know exactly how much THC is in each serving. So each piece weighs ? And in a serving of 5 pieces it is a total of ? THC.
Hi Virginia. Depending on the amount of cannabis you started with, you need to divide it by the total number of pieces in the batch to determine the strength of each piece. This will allow you to accurately calculate the amount of THC in each serving. For example, if you have 80 pieces in the batch and the total amount of cannabis is 400mg, each piece would be 5mg (400mg / 80 pieces). In a serving of 5 pieces, the total THC content would be 25mg (5 pieces * 5mg/piece). Hope this helps!
Do you have any recommendations for a sauce pan to use???
Hi Marissa. This 6-qt stainless steel pot is what I use: https://amzn.to/4alxdhL. It has a thick bottom so the heat is distributed evenly, as well as a tight fitting lid. I hope this helps. Happy cooking!
Made the caramels last night, your recipe and simple instructions were perfect. I have never had a better caramel, never mind an infused treat. Thank you for sharing your craft, it is a gift to us all. Be well.
Hi John. Thank you for your incredibly kind words! We love that you were able to perfectly replicate this infused treat. We hope you keep discovering delicious and nutritious recipes from us!
Would I be able to substitute for infused refined coconut oil? Or at least substitute some for the butter in this recipe?
Hi Margaret. We haven’t tried this, but yes, you should be able to substitute infused refined coconut oil for butter in this recipe. It will add a unique flavor profile and still result in a delicious caramel. Give it a try and let us know how it goes!
Hey, is it possible to remelt caramels down and them still be fine?
Hi Cheyenne. Absolutely, you can remelt caramels! Just make sure to do it over low heat and stir constantly to prevent burning. They should still taste just as delicious. If you need any more tips or tricks, feel free to ask. Happy cooking!
Can I pour this mixture into a mold? Maybe lollipops?
Hi Kellie. Absolutely! This chewy caramel mixture can definitely be poured into a mold, and lollipops are a fantastic idea! Pouring the mixture into lollipop molds will give you delightful caramel lollipops that are both delicious and fun to eat. Just make sure to let them cool and set completely before removing them from the molds. Enjoy your homemade caramel treats!
Do you think you could substitute ghee for the butter in this recipe?
Hi Brian. This is a great question! Ghee is clarified butter, meaning the milk solids have been removed. In a caramel recipe, these milk solids in the butter typically contribute to the rich flavor and texture. However, some have found success using ghee. The flavor might be slightly different, but it should still work. We recommend making a small batch first to see if you are happy with the final results. Give it a go and let us know how it turns out!
I made the recipe and the caramels are lock hard candies instead of being soft. Did I get the temperature too high?
Hi Cindy. If your caramels turned out to be rock hard, it’s likely that the sugar mixture was heated to a temperature that was too high. Caramel reaches the “hard crack” stage at temperatures between 300°F and 310°F, which results in a brittle, glass-like texture when cooled. For soft, chewy caramels, you’d want to aim for a lower temperature, typically around 245°F to 250°F, which is known as the “firm ball” stage.
You can try to soften your caramels, but placing the hard caramel back into a saucepan with a couple of tablespoons of water and gently heat it until the desired consistency is reached.
For future attempts, using a reliable candy thermometer helps to ensure accurate temperature readings and always stir gently to avoid creating sugar crystals, which can cause the entire mixture to crystallize.
I hope this helps!
Can you use the caramel mixture in store instead of making it from scratch? Curious
Hi Joyce. We have not experimented with store-bought caramel mix, but depending on what the recipe calls for, I don’t see why you couldn’t use your cannabis-infused ingredients for it. Let us know if you try it!
I make this recipe all the time. We love how it turns out and eat a piece before bed to help us sleep. (Before brushing our teeth haha)
Hi Casey. We’re so thrilled to hear that you enjoy this recipe and how wonderful to know that it helps you sleep better! Thank you for sharing your experience with our recipe.
Wow! Delicious and so easy to make. I have had brownies, gummies, cookies, etc… but never caramels. I found this recipe, made half the recipe (to see if I would like them) and I wasn’t disappointed. The creamy, buttery taste of the caramel melts in your mouth slowly. So far, I’ve made 3 batches of this recipe. It’s a keeper.
Hi Celesti. Thanks for sharing your thoughts! We love that this recipe has been such a success for you!
This is a great recipe! I’ve done it about 4 times now. I had trouble getting the temp up to 245, but when we swapped the evaporated milk to sweetened condensed milk that did the trick & they are perfect. (Reduce the sugar by about 1/3rd with this method.) we often cover them with dark chocolate. They’re always a big hit. Thank you Emily!
Hi Perry. A heavy-bottomed saucepan distributes the heat more evenly so it helps bring the temperature up to 245º easier. Thank you for sharing your success with us! We appreciate your support. ?
Everyone I know bakes brownies, cookies, muffins, gummies etc.. and I needed a recipe that would not only taste good, by satisfy my sweet tooth. I printed out your recipe and followed the directions. Wow ! Super easy and Super Good.
I really enjoyed your caramel recipe, especially the added touch of salt on top of the candy. My family and close friends love the buttery sweetness with each bite, and that the candy is an adult edible. My new and favorite go-to candy. Thank you.
Hi Celesti. Thank you for sharing with us! We appreciate your sharing the love. ?
I’ve tried this review a few times and can’t get the temperature to get above 230°F and both times I chickened out after remaining at that temp for ~20 minutes as I was afraid to burn the batch. Any thoughts on what night have caused that? I followed the recipe exactly, no substitutions…
Hi Chris. Are you using a heavy-bottomed saucepan? Thinner saucepans don’t distribute heat evenly which can prevent the caramel from reaching the desired temp. If you thermometer calibrated and accurate? Side note, if you do happen to burn the caramel, you can salvage it by adding a few tablespoons of heavy cream and stirring until smooth. I hope this helps!
I made the candy caramels yesterday and followed the recipe as written. Once the candy temp hit 245 degrees, I added the vanilla and poured into a prepared pan. Today, I removed the candy from the fridge and the caramels did not harden and the cannabutter settled to the bottom of the pan. I used clarified infused butter for the recipe. Should we be adding a full fat infused butter? Would you have any suggestions on how I can salvage my caramels ? Thank you.
Hi Celesti. Did you use a calibrated thermometer to achieve the right temperature? This recipe can be very temperamental if the temperature doesn’t get hot enough, or even too hot. You can put it back into the pan and cook until you reach 245°F. It will not harden if you do not reach that temperature. Clarified butter is fine. ☺️
I have made this multiple times and followed the recipe exactly how it states. This caramel is AMAZING. It does take about 45 minutes or so of stirring to reach the 245 degrees. I recommend putting a show on, pulling up a chair and just stirring lol don’t rush it! It’s definitely worth the time it takes.
Hi Rhi. Thank you so much for your feedback! This recipe is definitely a fan favorite, and we are so happy you have had success with it!
I’d never made Carmel a day in my life. I changed the setting to 30, and I did my best with the measurements. I gotta admit, I’d never guess I could kill it like that!!! Well done with the instructions. Even when I don’t who how to measure many of the alternate measurements, I could get close enough. I used cannisugar and butter. I stirred my ass off, and I had PERFECT caramel Can’t wait to make more! Thanks
Hi Blacksunshine! This is wonderful to hear! Thank you for your feedback and your support!
My first time ever making caramels. They were perfect!!! I’m a newbie and you have been my go-to for all things THC related. My FECO was a success too…until I spilled it ??? Thank you for educating me!!
HI Stacey! ? Thank you so much for your kind words. You put a big smile on Emily’s face as well as mine! Emily works hard to continuously improve the cannabis education she offers and it’s always rewarding to receive such wonderful feedback. We love that you love us. ??
How strong can a person make caramels. For pain.
Hi Bernice! There really isn’t a limit on the strength of these caramels. You can use cannabutter, cannasugar and add in additional concentrates, if desired. The strength of the caramels really depends on the strength of the infused ingredients you are using.
Here is a ratio guide that may help give you an idea of how to infuse your oil or butter. I hope this helps!
https://emilykylenutrition.com/cannabis-flower-to-oil-ratio-guide/
Does this recipe have to have canna butter or can I use infused coconut oil?
Hello Keepsie! I haven’t tested this recipe with coconut oil, so if you want to attempt it, I would try a virgin batch first, just in case. Let us know how it turns out for you!
Can you freeze the caramels?
Hi Madelin! Yes, you can store these caramels in the freezer for several months. ?
Hi Emily
I love your recipes! I’m in Australia and we use metric measurements down here. Is it possible for you to provide metric quantities as well? It would be a great help for us and Europeans, too. I hope you will consider this. Many thanks ?
Hello Alleyne; thank you so much for the request. I just went ahead and added metric units to this recipe. Now, under ingredients, you should see two buttons, one that says US Customary and one that says Metric. Push the metric button, and the ingredient units will change. Just know that I haven’t yet tested this recipe with these metric measurements, so I went ahead and put a disclaimer in there noting that. If you make this recipe with these metric measurements, please do let me know how it turns out for you 😀
Watch the sudden rise of the Carmel as the boiling progresses to 245 degrees
Great tip; thanks, Catherine!
Has anyone tried making these with Agave syrup? It is illegal to sell corn syrup in the EU, so might have to experiment with substitutes. 🙂
Hey Laura! So crazy to think corn syrup is illegal in the EU ? I haven’t tried with Agave, but if you want to experiment with a virgin batch and see how it turns out, please let us know the results!
Just made them there in the fridge now
Let us know how they turned out for you, Jodie 😀
I’m using store-bought caramels and a ‘98.1% distillate do I need to use butter or can I just add the distillate to the store-bought caramels as I’m melting them? and do I need to add lethacin?
Hey Michelle, I wouldn’t add any more butter; I would just add the distillate once the caramels are melted. You shouldn’t need to add any lecithin 🙂
Hey I just made some last night and I did it all right the only thing I wouldn’t do was get it up to 245 before I poured it out it got up to 220 but it hasn’t set fully it’s still abit to soft when you press it is there anything go can do to fix this
Hi Taj – yes, you can put it back into the pan and cook until you reach 245°F. It will not harden if you do not reach that temperature.
Can i used condensed milk instead of evaporated?
Kirsten, I haven’t personally tried it myself, but they are two different products, so I’m not sure your final product would be the same.
Hi again I’m curious if I use canna sugar then what would be the amount of canna sugar do I use. And what would the amount of normal sugar be. I have dissolved one cup of green dragon in 2 cups of sugar. If I use infused sugar and butter this would be very strong caramels. I am just curious how to use the canna sugar. I have it sitting here and don’t know what to do with it. Any help you can give me I would appreciate.
Hey Joan! The answer to this will depend on two things – how strong you want your caramels to be, and how strong your current batch of sugar is. If you’re not sure how strong the current batch of sugar is, you can caulate that with the calculator here. From there, divide that total by 80 (the number of caramels this recipe makes). This will give you an idea of how strong each piece will be. If you find that the final mg is too strong for you, use less cannabis sugar and more white sugar. Or if you want the opposite, for the caramels to be stronger, consider then using both cannabis sugar and cannabutter. I hope this helps!
Loveeee this recipe!! Butter!! For the win!
I am SO glad you liked it Crystal, thank you so much!
also, can this be used with coconut oil or does it need to be butter?
August, I think coconut oil should work just fine!
Hiya Emily
I’m looking forward to trying this recipe, we dont have corn syrup over here, what would you suggest as a good substitute? agave, golden syrup, brown rice syrup are some things i was thinking could work.
thanks
Hey August! I have not experimented with anything else, so unfortunately, I don’t have a good substitute suggestion. You could however take a caramel recipe that you’re already familiar with and just add in your butter or oil as you wish 🙂
I’m trying the recipe tomorrow. Can you tell me what’s the mg for each piece in the finished product? Also, for those having trouble with separation, adding lecithin will stop that.
Hello Nia. The final mg will depend on how many mg you started with in your cannabutter (or other infusion). If you know that number, simply divide it by the total number of pieces you make, and that should give you your final mg number.
Can you use store brought caramels and just melt in some cannabis butter?
Tawana, it may work if you use just a tiny bit of butter, but if you use a lot, you will probably have some separation. Let us know if you try it 🙂
Hi love your site
What is the dose per piece
Hi Joan, thanks! That will depend on the strength of the cannabutter (or other infusions) you start with. You can use the edibles dosage calculator to help you guestimate.
I used cannabis butter for this caramel candy recipe. Why would the oil from the butter sit on top of the caramel when I poured it into the pan and not infuse with the caramel?
Hello Mary, I am sorry to hear that happened; I haven’t had this experience. Did you use a calibrated thermometer to achieve the right temperature? This recipe can be very temperamental if the temperature is not correct during the cooking process.
I made the test run today. I am making these for a loved one with cancer and I want to get it right for them. The one thing I changed is the pan size. 9×9 pan is for brownies, not 80 pieces of caramel.
Emily – That is so sweet of you to make these for a loved one with cancer ❤️ I had no problems making (80) 1″ pieces with the 9×9 pan, but feel free to use any size that works best for you!