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 which 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 Corinne’s recipe for making cannabis-infused coconut oil, as this is your base ingredient.
In addition, here’s another tip to help you get your recipe right:
How High You Are… Matters
No, I don’t mean how much you’ve smoked before you start making the recipe! Although that could clearly have an impact on the outcome of your caramel batch. Your elevation makes a difference in the temperature you’re trying to achieve when making candy. However, regardless of what elevation you’re at, it’s easy to make the necessary adjustments.
If you’re at sea level, water boils at 212°F. However, the further you get from sea level, the lower this temperature gets. While the USDA tells us, the temperature decreases 1 degree for every 500 feet of elevation, I have found it’s more accurate just to do this simple test:
- Boil a small pan of water.
- Once it’s come to a full boil, measure the temperature of the water with your candy thermometer.
- Do the math. 212 – (Your water’s boiling temperature) = Degrees to reduce by
For example, I (Corinne’s web editor, Kristi) live at 8200 feet above sea level. When I boil water it comes to a boil at 200°F, so when I make candy, I subtract 12° from the target temperature in the recipe. This has saved me a lot of frustration!
Versatile, So Get Creative!
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. In Corinne’s recipe, she mentions using 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 which could be easily blended into your caramel recipes.
You can even get cute with how you package them. Amazon carries a wide variety of printed and foil candy wrappers for homemade candies and treats.
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).