Cannabis-infused Salted Coconut Caramels

Salted Coconut Caramels cannabis infused

cannabis infused caramelsCaramel 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:

  1. Boil a small pan of water.
  2. Once it’s come to a full boil, measure the temperature of the water with your candy thermometer.
  3. 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 cannabis infused

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.

  1. Line a bread loaf pan with parchment paper.
  2. 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
  1. Once combined, increase heat med-high and watch the candy thermometer until it reads 240°F.
  2. Remove pot from heat and stir in:
  • 1/2 teaspoon organic vanilla extract
  1. 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.
  2. Cut caramel into 12 pieces and roll into parchment paper (for cuteness).

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  • Reply
    January 20, 2018 at 7:16 am

    Nice article and recipe, thanks. Just for grins, however, I looked up boiling pt vs elevation and, according to Serious Eats (as well as several other sites), the boiling point of water at 8200′ should be pretty close to 197F, not 200F. Don’t know if this would make a serious difference in the product or not but decided to mention it anyway.

    • Reply
      Kristina Etter
      January 20, 2018 at 12:17 pm

      While the “suggested temps” in the charts are always convenient, you just can’t beat your own test. My house sits between 8100 and 8200 ft. and my water boiled at 200. Not saying the charts are wrong, in fact, maybe my thermometer is off, but measuring the temp of boiling water myself took all the mystery out of it, and my caramels turned out great!

  • Reply
    February 17, 2018 at 12:24 pm

    Been in the kitchen all morning restocking my canna-cap supply, decarbing w/nova (love!!!), making a fresh batch of infused mini-chocolate bites, and decided to go ahead and make these caramels… holy shit!!!!!! They are aaaaahhhhhhmaaaaazzzzing!!!! Of course, I shouldn’t be surprised – all of your recipes I’ve tried have been delicious! Thanks for a great site, Corrine! 🙂

    • Reply
      Kristina Etter
      February 18, 2018 at 2:50 pm

      Awwww, and thank YOU, Jeri for being a great reader! We appreciate you! So glad you enjoyed the caramels, they are definitely one our household favs, too!

  • Reply
    March 4, 2018 at 1:49 pm

    Hello- I’m wondering if you can make these using a cannabis tincture (aka Green Dragon)? If so, would it be the same amount, 1 tablespoon? Thanks for any additional thoughts you might have around this. I made Green Dragon and seeing if I can use in making treats.

    • Reply
      Kristina Etter
      March 4, 2018 at 4:53 pm

      Yes, you should be able to use the same amount of Green Dragon in this recipe as well.

  • Reply
    Naomi Frost
    July 15, 2018 at 9:38 pm

    Tried this tonight…first recipe using my first batch of Cannabis coconut oil in my new MBM. So very delicious! I added the cacao, and wow! My hubby and I both love them. Thanks for the recipe.

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