Cannabis Caramels Recipe

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


  • 1 cup cannabis butter
  • 2 ΒΌ 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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65 Responses to Cannabis Caramels Recipe

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

    Instead of using regular table salt on them i bet Fleur De Sel would be amazing! πŸ˜€

    • Kathy McFerrin January 31, 2012 at 7:01 pm #

      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

      • Laure Mari December 21, 2014 at 6:01 pm #

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

        • marc May 26, 2016 at 11:09 pm #

          i good recipe i’ve been using for years.

          1LB of Butter
          1oz of decarb bud

          I 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.

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


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

    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 πŸ™‚

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

    Who knew medicine could taste soooo good. Great recipe.

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

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

    • Arlette Franks November 22, 2013 at 12:07 pm #

      Hi there – can you enlighten me on how to make the cannabis butter?

      • admin November 22, 2013 at 1:11 pm #

        Hello, Arlette! Here you go:

        • SUE July 19, 2015 at 1:24 pm #

          How strong will it be?

      • Dolores Kenworthy March 19, 2016 at 5:36 am #

        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.

      • Dennis May 1, 2016 at 6:14 pm #

        Buy an,easy butter maker 35 dollars for the one stick pot. The name says it all , couldn’t be easier.

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

    How many do you get out of one batch?

    • Regina October 15, 2015 at 5:11 am #

      I got about 45. I put them in the mini cup cake papers

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

    These were great! Heads up, straight out of the pot, bloody hot. But well worth the efforts πŸ™‚

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


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

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

    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. Anna Vrankar December 19, 2013 at 3:34 am #

    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!

    • Roue October 21, 2014 at 8:34 am #

      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.

      • Susan Cooper Myers August 5, 2016 at 10:13 pm #

        YES. Parchment works much better I usually get 66 caramels approx 55 mgs each. They are very well received πŸ™‚

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

    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 πŸ˜‰
    I sincerely hope they are as divine as I predict they will be πŸ™‚

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

    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

    • bro November 30, 2015 at 5:24 pm #

      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.

    • roy December 15, 2015 at 5:48 pm #

      eat it with popcorn like carmel corn

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

    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. Val September 3, 2014 at 2:37 pm #

    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. FibroMan November 9, 2014 at 1:33 pm #

    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. Tere November 21, 2014 at 1:46 am #

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

  18. Kyuss February 19, 2015 at 1:17 am #

    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

  19. Kathy July 5, 2015 at 9:00 pm #

    When cooled, hardened are they a chewy carmel or hard carmel?

    • Suenee April 30, 2016 at 7:35 pm #


    • Nomad19 September 10, 2016 at 12:54 pm #

      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

  20. Sara July 18, 2015 at 3:25 am #

    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!

    • Skippy December 12, 2016 at 6:07 pm #

      Made 110 caramels in a 9×13 parchment lined dish, each weighed approx. 10g

  21. Rocksy September 25, 2015 at 12:07 am #

    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.

  22. Yum November 14, 2015 at 3:49 pm #

    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?

    • Kittish March 25, 2016 at 9:56 am #

      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.

  23. Debby December 10, 2015 at 11:38 pm #

    The recipe says to cook on medium heat. Medium high is to high and will burn.

  24. Chief Sweet Leaf February 19, 2016 at 3:34 am #

    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!

  25. William R. Jones February 28, 2016 at 10:02 pm #

    Damn delish! TY!!

  26. KK April 10, 2016 at 5:44 pm #

    hi, wondering about dosage and how many you would eat at one time?

  27. Betty April 14, 2016 at 4:29 pm #

    Can i substutiute canna infused cocnut oil for the butter?

  28. Joey Practice July 5, 2016 at 3:08 pm #

    How long do thease last and are they hard?

    • Jonathan Romero September 16, 2016 at 1:42 am #

      Hard tack stage would be equivalent to a caramel apple, firm but not hard candy.

  29. CaliforniaLove July 19, 2016 at 7:21 pm #

    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?

    • Grace March 14, 2017 at 1:34 pm #

      Yes, they can be frozen. I have some in my freezer that I made 5 months ago and they’re still potent and delicious.

  30. Maureen Plante July 29, 2016 at 4:56 pm #

    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.

    • Skippy December 12, 2016 at 6:13 pm #

      Try cooking to like 240F or 115C and see if that works. the cooler the temp the more liquidy it’ll be

  31. Maureen Plante July 30, 2016 at 6:40 pm #

    I just found something I can use in place of sugar for this recipe.

  32. Jimmy August 29, 2016 at 9:49 pm #

    How long will these caramel or anything else you make maintain it potency if kept refrigerated.

    • Grace March 14, 2017 at 1:33 pm #

      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.

  33. Doyle September 23, 2016 at 3:21 pm #

    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.

  34. Geralyn November 2, 2016 at 10:14 pm #

    Has anyone tried making this with cannabis coconut oil, or do you have to use cannabis butter for this recipe?

    • Ale January 31, 2017 at 5:06 pm #

      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.

    • Keri February 6, 2017 at 6:03 am #

      I used canna oil made from coconut oil and it came out great.

    • Grace March 14, 2017 at 1:31 pm #

      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.

  35. Brown Bair November 6, 2016 at 3:38 pm #

    Reduce table salt by half then add sea salt to top of carmel when it’s almost set, different taste. Sweet and salty.

  36. Andrea December 19, 2016 at 4:15 am #

    Hi, I didn’t read all of the comments, but will this recipe be successful with cannabis coconut oil instead of canna butter?

    • Good And Baked January 25, 2017 at 6:33 pm #

      Should be just fine, Andrea!

      • Sageman February 14, 2017 at 5:11 pm #

        I guess I should have looked at this last post before I posted my question below. Going to try it!

  37. Sageman February 14, 2017 at 5:10 pm #

    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.

  38. Sue March 6, 2017 at 7:56 pm #

    do you have to pack down the brown sugar

  39. Dave March 7, 2017 at 12:58 pm #

    I’m very new to this. If I have regulate MJ how can I make that into carmels.? I have no access to oil.

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