Desserts, Recipes

Cannabis Caramels Recipe

This Cannabis Caramel recipe came from one of our readers, Kat.


  • 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


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!

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30 Responses to “Cannabis Caramels Recipe”

  1. On June 28, 2011 at 6:29 pm JellyBean responded with... #

    Instead of using regular table salt on them i bet Fleur De Sel would be amazing! :D

    • On January 31, 2012 at 7:01 pm Kathy McFerrin responded with... #

      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

      • On December 21, 2014 at 6:01 pm Laure Mari responded with... #

        What is your recipe for making the butter? Thank you.

  2. On November 18, 2011 at 12:22 am ANNA responded with... #


  3. On November 26, 2011 at 8:30 pm BonnieJeanneTonks responded with... #

    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 :)

  4. On March 29, 2012 at 6:49 pm mike responded with... #

    Who knew medicine could taste soooo good. Great recipe.

  5. On November 4, 2012 at 7:02 am Coraline responded with... #

    I make these all the time with my cannabis butter. Thank you for sharing this. Pink Himalayan salt is amazing on top of these!

  6. On November 26, 2012 at 9:29 pm Christina Cunanan responded with... #

    How many do you get out of one batch?

  7. On January 11, 2013 at 11:39 pm lilith responded with... #

    These were great! Heads up, straight out of the pot, bloody hot. But well worth the efforts :)

  8. On July 21, 2013 at 6:54 am paigerae responded with... #


  9. On November 8, 2013 at 3:09 am Janis responded with... #

    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.

  10. On December 10, 2013 at 8:54 pm Dr.DJM responded with... #

    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… 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.

  11. On December 19, 2013 at 3:34 am Anna Vrankar responded with... #

    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!

    • On October 21, 2014 at 8:34 am Roue responded with... #

      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.

  12. On December 20, 2013 at 6:27 pm Mona responded with... #

    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 :)

  13. On December 26, 2013 at 6:02 pm eugene tascott responded with... #

    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

  14. On January 22, 2014 at 7:15 am Princess Pamela responded with... #

    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!

  15. On September 3, 2014 at 2:37 pm Val responded with... #

    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???

  16. On November 9, 2014 at 1:33 pm FibroMan responded with... #

    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.

  17. On November 21, 2014 at 1:46 am Tere responded with... #

    my caramel doesn’t seem to be setting up do I need to cook it more? it never got thick on the stove.


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