Caramel is one of those classic candies almost everyone loves. Caramel is also an incredibly easy candy to make at home, although many folks hesitate. While monitoring a thermometer isn’t rocket science, there is a little intimidation factor about a recipe that requires monitoring.
Rest assured… as long as you can read a thermometer, this recipe is super simple to make!
The best part about making edible candies is the temperatures remain relatively low, so you don’t risk burning off valuable potency. Plus, bite-size edibles are easy for dosing and convenient for consuming.
Edibles in the legal market are wildly popular because they are simple and convenient, however, they can also be very expensive. Learning how to make these simple and delicious treats can save you a ton!
Before you get started, you’ll need to follow the recipe for making cannabis-infused coconut oil, as this is your base ingredient.
This recipe is versatile
Caramels are a versatile candy of which a whole host of flavors will work to enhance your recipe, so don’t be afraid to experiment. Try cacao to mimic the classic tootsie roll. I have also used 2 oz. of chopped dark chocolate melted in with the mixture for a rich, delicious twist. Orange, honey, and maple are among other flavors that could be easily blended into your caramel recipes.
Salted Coconut Caramels
This recipe had everyone sneaking into the fridge at all hours of the day and night for “just one more”. They’re delicious, easy to make and so satisfying. Pulling out a batch of tasty homemade cannabis caramels from the fridge may be the best feeling you can get in this lifetime.
You can make them more like tootsie rolls by adding a little cacao or make them more like taffy by removing them from the heat at about 230°F. The higher the temperature goes the more solid your caramel will be. So, feel free to make a small batch first and experiment to get your favorite consistency.
- Line a bread loaf pan with parchment paper.
- In a small pot over medium heat, combine:
- 1 Cup Coconut Sugar
- 1 Tablespoons Cannabis Coconut Oil
- 3 Tablespoons Extra Virgin Coconut Oil
- 1/8 Cup Filtered Water
- 1/8 tsp Real Salt
- Once combined, increase heat med-high and watch the candy thermometer until it reads 240°F.
- Remove pot from heat and stir in:
- 1/2 teaspoon organic vanilla extract
- Quickly pour into lined bread loaf pan and allow to cool in the fridge for at least an hour. The caramel should be sticky but hold together when rolled and molded.
- Cut caramel into 12 pieces and roll into parchment paper (for cuteness).