Sea salt caramels with cannabutter
It that time of year again, when most of us let loose and indulge in many of the sweet treats we’ve been avoiding all year. The colder months are ideal for some experimentation in the kitchen because the heat of cooking won’t be overwhelming. A few extra pounds will do nothing but keep us a tad warmer over the winter, which is why this is when I like to break out homemade caramel. It’s sweet, simple, oh so delicious, and this particular version also comes spiked with cannabis.
Moderate doses ideal for beginners
If edibles make you nervous, then you’ll be happy to know that this caramel recipe includes just enough cannabutter to get a light glow, but not enough to be overwhelming, even for most beginner consumers. Those who want a more intense buzz can just eat more salted caramel squares, but if you’re just starting, one or two will probably be a relatively safe place to start.
How to make sea salted caramel
It’s sweet and salty, which is pretty much everything that makes a perfect stoner snack, plus it will help you keep the calming euphoric feelings going all night long, which can help you cope with the stress of holidays. No matter which way you look at it, homemade caramel with cannabutter is a win, and it’s really easy to make, so you have no reason not to at least attempt to make a batch for yourself.
Preparation: 4 hours 30 minutes
Cooking: 20 minutes
- 1 ½ cups heavy whipping cream
- 1 cup granulated sugar
- ½ cup brown sugar
- 1/3 cup light corn syrup
- 1 tablespoon cannabutter
- 1 tablespoon of sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon of salt
- Seeds from half of one vanilla bean
- 8-inch baking pan
- Aluminum foil
- Large saucepan
- Wooden spoon
- Candy thermometer
- Sharp knife
Line the square baking sheet with aluminum foil so that it droops over two of the edges, and then lightly grease the exposed portion before setting it aside.
Combine the sugars, corn syrup, and cream in a large saucepan over medium heat, using a whisk or wooden spoon to scrape the edges as everything melts together.
Once the sugar dissolves, the mixture will look murky and thick, but you’ll need to keep on cooking until it reaches a gentle boil.
When the candy mixture starts to bubble, it’s time to pull out a candy thermometer and attach it to the side of the saucepan, while taking care to avoid touching it to the bottom of the pan. From this point on, do not mix the ingredients. Just wait for the thermometer to give you a reading of 245 F.
At 245 F, the ingredients are ready to be removed from the heat, at which point, it will be safe to add in the vanilla seeds and extract but take heed. The mixture is hot, and it may splatter when you pour in the colder ingredients.
Use a wooden spoon to incorporate the vanilla flavours. Once the mixture looks like it’s reached an even colour and consistency, it can be poured into the prepared baking dish from earlier.
Tap the pan on the edge of the counter to ensure that any bubbles are removed. Sprinkle the coarse sea salt across the top, and then leave the caramel to cool at room temperature for a minimum of four hours, but avoid covering them to prevent the gathering of condensation, which might ruin the desserts.
Once the caramel has hardened, it can be sliced and diced into perfect 1-inch cubes before serving or storing.
Once your salted caramel had hardened, and it’s ready to be stashed away to be enjoyed at a later date, you’ll need a large Tupperware container and room in the fridge. The colder temperatures will help to keep the homemade caramel fresh, but it will also harden the cannabis-infused candies, so it’s a good idea to remove them from the fridge at least one hour before serving them.