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This Cannabis Caramel recipe came from one of our readers, Kat.
Ingredients:
- 1 cup cannabis butter
- 2 ¼ cup brown sugar
- dash of salt
- 1 cup light corn syrup
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla
Directions:
Melt butter; add brown sugar and salt. Stir until combined. Stir in light corn syrup. Gradually add milk; stir constantly. Cook and stir over med heat, until candy reaches firm ball stage (245F), about 12 to 15 min. Remove from heat; stir in vanilla, pour into 9″ by 13″ pan. Cool, cut and wrap.
We really enjoy these caramels every time we make them. We rarely make anything else with our butter. I often add coarse salt to the caramel after it cools, or even dip them in chocolate and then add coarse salt to half. You can also add dried fruit to them, Craisins being our favorite. Hope you enjoy them as much as we have!
Comments
106 responses to “Cannabis Caramels Recipe”
Instead of using regular table salt on them i bet Fleur De Sel would be amazing! 😀
I just made these and they are FANTASTIC!! I’m trying very hard to let them firm up without eating them right out of the pan..just delicious..will know in about 30 min if my butter was good!!:D
What is your recipe for making the butter? Thank you.
i good recipe i’ve been using for years.
1LB of Butter
1oz of decarb budI start off by clarifying the butter and straining any milk fat out with cheese cloth. I then use a double boiler to combine the cannabis and butter to simmer for about an hour. Make sure to keep enough water so it doesn’t run dry on the bottom. After the hour (or longer) is up then you strain it with cheese cloth. I pour them into measurement cups and put in the freezer for storage. Hope this helps.
Ghee works a lot better than butter!
thumbs up sir! for sharing this easy to follow recipe 🙂
This is a great recipe but I’ve also just put decarbonized cannabis and a pound of butter in the crock pot on low and let it go for 3 hours. Stir occasionally. And strain through cheese cloth. I’ve also kept the pulp and made tie dyes.
If your the type to not use it all right away I’d suggest not using water as it can mold. I personally use straight butter in a slow cooker turns out fantastic and if you put Soy lec as well you could leave it out on counter for months
For a longer shelf life do it without the water and 1/3 of extra butter and may I suggest simmering for 4-6hrs at °220 works bets for me really potent
I have been making butter on the stove for years. This last time though I put 3 pounds of butter with 7 ounces of trim and some water in my crock pot. I let it go on warm for 14 hours and it is the most potent butter I have ever made. I will be making it in my crock pot from now on.
Did you pour it straight into a nonstick pan or wax paper?
Pink Himalayan sea salt is best I’ve found.
I MADE THIS CANNA CARMEL RECIPE AND IT IS SOOOOOO WONDERFUL IT’S ALL I MAKE
My dispensary carries caramels – they are chocolate covered and have a little sea salt on top. O…. M….. C (for cannabis)
They are delicious!
I’d recommend a little chocolate for variety!
Otherwise, YES! I’ll enjoy some of those 🙂
Who knew medicine could taste soooo good. Great recipe.
I make these all the time with my cannabis butter. Thank you for sharing this. Pink Himalayan salt is amazing on top of these!
Hi there – can you enlighten me on how to make the cannabis butter?
How strong will it be?
It’ll depend on how strong the pot is, and how much pot you use in making the butter, and how you make the butter. Not a question that can easily be answered.
Very interested in making some carmel’s using canabis oil, (I believe it is called a dab) I also like to know just how strong this recipe is going to be.
If you want to use oil heat your butter in the microwave for 40 seconds then melt your oil in your butter and you should be good.
A dab is concentrate that is burned and inhaled. The concentrate itself is not known as a “dab”.
Buy an,easy butter maker 35 dollars for the one stick pot. The name says it all , couldn’t be easier.
How many do you get out of one batch?
I got about 45. I put them in the mini cup cake papers
These were great! Heads up, straight out of the pot, bloody hot. But well worth the efforts 🙂
DANK!!!
Just made my first batch of these with my first batch of home grown trim, waiting to see how potent the butter is but they sure taste great! Easy and inexpensive to make, and even if my butter is a bust, I can still eat them because they taste so good.
I made these caramels about a week ago. Sorta. I used 1 1/2 cups of cannabutter, it had 40 gms of real good pot. I melted in 4tablespoons of lechicin….took an hour to dissipate in the warm butter. Dumbly I just started dumping ingredients into what started as a pound of butter, not realizing until abit later that I had 50% more butter than the recipe called for, I had to add an extra cup of brown sugar, I didn’t have any corn syrup. It took over an hour to get the ingredients up to 245 and it was weird to cook, the lecthicin made the mass gelatious and hard to stir until it got up to 200 or so. Pored directly onto a greased glass pan…..it basically harden in the pan in less than 5 minutes. Weighed out each dose at 25-26 grams of caramel….46 pieces. Each would have a bout .9 gram of weed equivalent or 125-150 mg THC. I think…They are too much for most folks, the caramels taste great, way to easy to overindulge. And they come on in like 20 minutes…….wow. 5 bucks each to make.
If you pour then into the brownie bites pans made out of silicone rubber, you can easily pop them out and cut them in half or quarters.
And to make them stronger you can add hash:
5g per batch, take it the night before and mix it in some honey whiskey and 3tbs of non gmo lecithin. The lecithin helps with bioavailability of the cannabinoids, the alcohol melts the hash then cooks away and leaves a nice extra taste.
You can wrap them in parchment paper.
Dr. O’Shaughnessey’s Medical Marijuana Papers from the 1800’s gives a similar recipe as ‘majoon’ and up until the 1930’s, the Gunjah Wallah candy company sold this very candy in the Sears Roebuck catalog!I’ve made these a few times now and the silicon form idea sounds great. The butter I use + 5g of hash (in my mind crumble bho) sounds like a good idea. I was cutting them at around 50 per pan. I would think the addition of the hash would allow 75 per pan if not more unless one needs a serious does.
Used wax paper the first time, now I use parchment every time.
YES. Parchment works much better I usually get 66 caramels approx 55 mgs each. They are very well received 🙂
I made my butter yesterday, I will be making these caramels today … But I am going to press a pecan halve onto the top of each caramel piece and cover in melted swiss milk chocolate. They will be taste tested tomorrow… And I will be back wih a review 😉
I sincerely hope they are as divine as I predict they will be 🙂So I followed the directions perfect. The caramel wont harden as all. Its just a gooey paste. Tried the fridge, now its cold gooey paste. Any way to fix this or any ideas on how i can eat this gooey paste? lol
I have been making caramel for decades. I have ended up with goo a few times. I simply put the goo back on the stove, reheated it to the hard ball stage on a candy thermometer and walla….perfection.
eat it with popcorn like carmel corn
I realize this was posted along time ago, but have been making candy and Carmel for a long time. I have discovered that you need to adjust cooking temperature based on the altitude. Think of it this way: water boils at 212° at sea level. But every 500 feet up, you have to subtract 1°. Water boils at a lower temperature at higher altitudes! When I learned of this my entire Candy making game changed. Also, check your candy thermometer. Boil some water, and see what temperature water is boiling at. This should solve your candy making woes.
Thank you ! Great recipe! Oh and, if you muck it up you can always jar it and use it for topping or on other treats or milk shakes!
Once you put them in the glass 9×18 pan and let them cool how do you cut them and get them out of the pan???
I found that the caramels turn out better when I cook them to 255 this makes them a firm caramel. Also I grease the glass 9×13 pan with the medicated butter/oil. Less mess getting it out of the pan. Also I coat the caramels in powdered sugar before wrapping them up into individual doses in tin foil this allows them to be taken out of the tin foil with out problems.
my caramel doesn’t seem to be setting up do I need to cook it more? it never got thick on the stove.
I just want to say the caramels are delicious. the only issue I had was when I was reaching the temp. it seemed to make my canna butter rise to the top of my mixture. im not sure why this happened but I felt like I was losing all my good stuff when I poured it in the pan. I sprinkled icing sugar on them to soak up the butter so that I could eat them. any idea why this happened ? it was a little disapointing
When cooled, hardened are they a chewy carmel or hard carmel?
chewy
If you cook them longer you will achieve a higher temperature and evaporate more of the mix so they will be harder, so your choice. If you don’t have a sugar thermometer just take out a little bit as you’re cooking and drop it in a bowl of iced water then squeeze it, that is the consistency you will end up with
Anyone know how many caramels these yield? I want to make some so that each caramel contains approximately 10mg of THC… Any ideas? Thank u!
Made 110 caramels in a 9×13 parchment lined dish, each weighed approx. 10g
I’ve made these four times already. The problem I had the first time is that I had to cook them for a very long time, almost 30 minutes until it thickened in the pan. You just have to make sure that it feels right and err on the side of cooking it longer – just don’t burn it!
I’ve had great luck making these with vaped weed.
Today I am making them with about 1/2 of premium trim and a 1/4 nice, sticky sativa flower.
As I’m cooking it, I’m stirring it right now that’s why am so bored and I’m posting on the site, I can tell that it’s going to be a lot stronger than my normal one. I think I could easily get 75 p – 100 pieces of the stuff and they would be pretty potent.
Anyway I’ll let y’all know how it turned out.
Thanks for all the good advice on the site.I totally burn these every time. I have the heat on med high. 12 minutes is way too long. What temp do I cook these on?
Start with med or med-low heat. As the mix comes to a boil, start turning the heat up. You’ll need your heat up to med-high to get the candy to the right temp for the sugar to set up as caramel. If you step up the heat gradually as the mix heats, you’re far less likely to scorch it.
A candy thermometer is a great idea to use with these, and not expensive. Otherwise have a glass measuring cup filled with ice water on hand and do drop tests to know when it’s the right temp. You want the drop to be a somewhat flattened ball in the ice water, that’s still pliable when you fish it out of the cup. This is the soft ball stage.
The recipe says to cook on medium heat. Medium high is to high and will burn.
Using ABV (Already Been Vaped) coconut oil that I cooked up in a slow cooker a couple of months ago… I used a candy thermometer (recommended) to take it up to the firm ball stage, which over medium heat took between 25-30 minutes, stirring constantly. Pouring into a ceramic baking pan was way more cumbersome than I hoped, you have to work fast as this stuff cools to spread it. Some of the oil separated around the edges but I’m hoping it’s not a problem. I licked the spoon about 15 minutes in and it was like delicious caramel sauce for ice cream. I licked what I thought was a cool spoon at the end and burned the bejusus out of the roof of my mouth, be careful! They’ve been cooling for about ten minutes and I’m already feeling some very mild effects. Can’t wait to cut these up and cover them with chocolate. Yum!
Damn delish! TY!!
hi, wondering about dosage and how many you would eat at one time?
Can i substutiute canna infused cocnut oil for the butter?
ThanksAbsolutely, it works great.
How long do thease last and are they hard?
Hard tack stage would be equivalent to a caramel apple, firm but not hard candy.
I just made this exact recipe- AMAZING!
We used 1/4 oz pot (2sticks of butter). Me and my hubs don’t smoke or ever interact with pot, but my family is into it. I did more years ago. We made these for a few friends for our vacation. I took a small small bite off the spatula while they were cooling, and also tried a small tsp of the butter. Within 2 hrs I was feeling it! I didn’t expect to feel anything from that small amount. I was definitely high, but not stoned. I wasn’t in a cloud.. But I was feeling very trippy.. I will say if you’re a first time user- take a very small piece. However- my husband who has never been high ate a pot cookie, and same amount of caramel.. And he felt nothing! It never hit him. Everyone’s different. I will let you know how it goes with all our friends on vacation eating these!**Also- how long can these be stored for?? And can they be frozen?
Yes, they can be frozen. I have some in my freezer that I made 5 months ago and they’re still potent and delicious.
How do I make this stay soft like a dip? And is it possible to make them with a sugar substitute because I am a diabetic. One of my friends gave me some “dip” – she said they used to warm it up and dip apples in it and just one half a teaspoon of it took away my hand and finger shakes and the needle and pin pain from diabetic neuropathy with in 5 minutes. I was also calm and relaxed for the first time in over a year. I would like to make my own and so if possible can you tell me how to keep it soft.
Try cooking to like 240F or 115C and see if that works. the cooler the temp the more liquidy it’ll be
I just found something I can use in place of sugar for this recipe.
How long will these caramel or anything else you make maintain it potency if kept refrigerated.
I keep mine in the freezer. Had some in there for 5 months wrapped in parchment paper, then placed in a zip lock freezer bag. They are as potent as the first day made.
The Caramel recipe is straight out of the Better Homes and Gardens cookbook and it is very easy to make. The 1oz pot to 1lb butter is also the standard cannabutter recipe.
The whole process is easy, fun and damn they are good. The only problem is you are tempted to eat too much and get too stoned (if that is possible.
I find edibles are great medicine and I always think of the old saying “feeling no pain” whenever I use them, which is nearly every evening.Has anyone tried making this with cannabis coconut oil, or do you have to use cannabis butter for this recipe?
I actually just made these with canabis oil last night and they taste soooooo good, but I think I need to double the amount of bud I used in order for them to be stronger.
I used canna oil made from coconut oil and it came out great.
I made a batch with cannabis coconut oil and another batch with cannabutter. Both were delicious. The one with the coconut oil had a slight coconut flavor.
Is the ratio the same to coconut oil to cannabutter? So I would substitute 1 cup of coconut oil for the 1 cup of cannabutter?
Reduce table salt by half then add sea salt to top of carmel when it’s almost set, different taste. Sweet and salty.
Hi, I didn’t read all of the comments, but will this recipe be successful with cannabis coconut oil instead of canna butter?
Should be just fine, Andrea!
I guess I should have looked at this last post before I posted my question below. Going to try it!
I have just over a cup of very strong cannabis oil that I recently made. Could I use say 1/2 a cup of that and 1/2 of regular butter since I do not have any cannabutter and I’m really looking for a way to use my oil in something smaller than cookies. Any insight would be appreciated! Life’s a garden. Dig it.
You could try candy , its really similar to caramels but I use coconut oil or butter in my candy.
Google hard camdy recipies.
do you have to pack down the brown sugar
I’m very new to this. If I have regulate MJ how can I make that into carmels.? I have no access to oil.
Make your own cannabutter.
These are very easy and my husband loves them! Thank you!
Why is it that I keep getting little hard brown spots in my finished product ? What could I be doing wrong ??
My first batch turned out soft. so i am going to reheat to 240 degrees. My question is how do i estimate how much potency is lost? isnt that high of a heat going to degrade the potency more then decarb process? I am trying to be accurate with knowing what potency my doses are .
Awesome Recipe guys I have now made it 4 times only problem I have is all my friends keep stealing them.
No-one here has said How Many Caramels to use..or what to do with said caramels. Are they cooked in with this recipe or are they cooked down seperately? Confused.
I made a batch last night. I used a cup of canna butter that I made with 1 oz. of Kosher Kush in a Magic Butter machine. The butter has approximately 2800mg per cup. Then I added 2 jars of decarbed cooking hash (1200mg per jar, just for an extra wow factor. Followed the recipe and used a candy thermometer, but due to smallness of print on the thermometer; it went to 250 vs 245. I got a batch that is perfect in texture, a little on the firm side but still chewy and smooth. I’m gonna call these Gorrilla Killa Kryptonite Caramels cause these will definitely put Superman down. Either that or Zombie Energizer Bunny Fuel, cause after 8 hours it’s still working.
Sageman…. for sure you can use both but if you want them more potent just use canna oil. Also for other ideas, you can make gummies with canna oil…1/2 cup coconut water, 1/4 cup canna oil, heat 5 minutes and add flavored jello, and gelatin (2tbsp) stirring the whole time. I also add honey, lemon juice, and cherry juice concentrate.
How many carbs in a caramel?
Anybody have sense of how long they remain potent?
How many pieces does this yield, I’m trying to calculate 10mg per serving squares?
So, this is how I calculate. Each gram of pot is, on average, 100 mg of THC. So, if you use 8 grams of pot and 8 oz butter (2 sticks) that’s 800 mg THC dividend by 80 = 10 mg each. . Does that make sense?
Does it work to make these in silcone candy molds?
Love my new hobby….. canna butter candies😉
This turned out really well, I put it right into candy cups. Then as it sets i melt some chocolate and spoon some on each.
Turned out real nice.Just made this, but we made them into turtles… I used 1/2 syringe (500 mg) of cannabis oil from the dispensary in my cannabutter. The math worked out to 12.5 mg per turtle. Added a tablespoon of good bourbon while cooking the caramel, after cutting them up into 40 pieces, pressed a pecan half into each, sprinkled with pink Himalayan salt and dipped in melted semi-sweet chocolate. Seriously to die for! The bourbon puts it over the top, trust me!
Mine didn’t turn out right. Only cooked for 12-13 minutes. I thought it was gooey but it was not. The butter seemed to sit on top. Its still soft after i put it in fridge. Can i try cooking it again to consistency?
You can make this with ghee (it is a clarified butter used in Indian cooking) and it is better than regular butter because the milk solids and water have been removed. It is also easier than clarifying your own butter. You will not lose precious weight on the butter due to milk solids and the water content that is naturally in butter.
Tried this recipe for the first time, AWESOME! Added pink Himalayan salt while cooling definitely something I will be adding all the time!
I just made these with canna coconut oil… they turned out wonderful…
I will add just a few things.
1. Wisk the oil into the heating sugar. This will insure total absorption into the candies.
2. Be patient. Slow and steady heat is needed to get candies to the proper temperature.
3. Stir constantly to avoid burning, and wasting expensive oils.
4. Use a candy thermometer. Avoid guessing.
5. Go closer to 255 F. to get a harder candy that wont mush in you hand.
6. Don’t make candy impaired. This can be dangerous when working with hot temps.
Enjoy your cooking!Doc…this is a recipe to actually make the caramels from scratch. Not melting store purchased ones down first.
Turned out awesome. Took almost 45 min to get set. I made a mistake and used a whisk and now it’s hardened into it, and the pot too. I’m going to have to chew it off!
I followed the recipe and near the end of cooking I added cayenne pepper as I am not a fan of sweet stuff so the cayenne seemed to cut down the sweetness and I got a spicy sweet caramel. Delicious…..
Can I use my Coconut canna oil on this recipe?
Got a question… My son in law made some cannibus butter and my daughter made cannibus caramels with it. Well the taste of marijuana is overwhelming. Is there ANY way I can get that taste out or less strong?
Great recipe, I use chocolate extract rather than vanilla.
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