These easy to make nut studded caramels have a soft and chewy texture and an unforgettable flavor. I don’t care what anyone says, caramel is the most addictive substance on earth. The combination of the simple ingredients, butter and sugar with perhaps a little salt, is difficult to resist. Consider yourself warned and carefully monitor your intake of these delicious goodies lest you overdo it.
Ingredient Notes for Marijuana Caramels
You can use light or dark brown sugar and light or dark corn syrup in this recipe. Either way it will still taste great, but using dark brown sugar and dark corn syrup will give a slightly richer flavor and deeper brown color.
When it comes to butter, nothing beats a good quality grass-fed butter like Kerrygold, especially in a recipe like this that only takes a few simple ingredients. But ordinary butter works well too. Since salt and caramel mix beautifully, it doesn’t matter much if your butter is salted or unsalted.
When it comes to nuts, I like pecans, but walnuts or macadamia nuts would work well too, as would most any nut. Caramel’s rich buttery sweet flavor combines well with many, many ingredients. To bring out the flavor of the nuts, lightly toast them before incorporating into the recipe (although the recipe will still taste good if you skip this step).
Temperature and Other Marijuana Caramel Making Tips and Troubleshooting
While caramels are not difficult to make, accurate temperature monitoring is essential! This is not so much about fear of burning off your THC, the temperatures we need to reach are under the danger zone. But it is crucial in order to reach the right candy consistency. For instance, in this recipe where I wanted a soft and chewy caramel, it is important that the boiling syrup reaches a temperature of 245 degrees F. Anything less than that and my candy will likely be runny and not set. Anything more than that it will be firmer and chewier. I like to call caramels of this type “filling pullers” as they tending to really stick to teeth. Let it go another degree or two and you will have a harder consistency, more like toffee. All will be delicious, but if you want a certain temperature, you NEED a candy thermometer!
I had one friend who claimed she used a thermometer and still could not get her caramel’s consistency right. I said that’s probably because the thermometer was off. Temperature is crucial, so here’s how to test your candy thermometer’s accuracy before beginning:
- Bring some water to a boil. The thermometer should read 212 degrees F. If your thermometer is off, adjust your recipe temperature up or down accordingly.
Keep Your Marijuana Caramels Smooth
The other problem that can occur with caramels is the sugar crystallizing. Minimize this by stirring in ingredients carefully so as not to splash on the sides of the pot, where the sugar will be more apt to crystallize. Once all the ingredients are in and incorporated, put a lid on the pot and cook for about a minute, this moisture buildup this will create will help minimize sugar crystallization as well. After a minute, remove the lid and attach the candy thermometer to the side of the pot.
Once the ingredients are combined and boiling there is no need to stir again until the mixture comes to the proper temperature. When pouring the caramel mixture into the prepared pan, pour it out but do not scrape the bottom of the pan (or put this on a separate plate as the “cook’s reward”). This will also help keep the texture smooth as you can get burnt or crystallized bits on the bottom of the pan, still tasty, but they will interfere with texture.
Prepare with Parchment
Be sure to prepare the pan you will be pouring the hot caramel syrup into by lining it with parchment paper. I saw some internet instructions for making caramels that advised using aluminum foil for this task. Don’t do it, it sticks! Trust me I learned the hard way. Parchment paper, on the other hand, worked beautifully and peels right off the candy. The other alternative is to use a silicone pan, which requires no special prep, just pour in the hot caramel mixture and allow to cool.
The more moisture in the air, the more difficult it will be to keep the caramels from getting runny with time. Sometimes this can be a good thing, as in the case of caramels that I let too cook too long that were too chewy to eat. After a few days in the moist seaside San Diego air, their texture was perfect. But a softer caramel would have gone to mush. If you live in a humid climate, keep your caramels under wrap.
A Note About the Dosing on this recipe!
Caramels contain so much butter, it’s easy to make them stronger, for those who need it, by swapping in more cannabis butter for the unmedicated butter. Use the dosing calculator tool included in my Free Dosing class to adjust the recipe to your individual needs.
As written, each of the 32 candies in this recipe will have about 10 mgs THC, IF you made your cannabis butter from “average” cannabis (10% THC), and used 1/2 ounce (or 14 grams) to make 1 cup butter. Follow this link for instructions on how to make cannabis butter.
Storing and Wrapping Cannabis Caramels
I store my extra caramels well wrapped in the fridge. They are stable at room temperature but if the temps are warm, they can get too soft. Also, be aware that humidity can affect caramels and make them watery, so the higher the humidity, keep them well under wraps in an airtight container.
These candies are very giftable. I like to wrap the caramels individually. You can cut small squares of waxed paper for this task, or there are a wide variety of precut waxed paper as well as cellophane candy wrappers available. Some are even festively printed like the ones in the photo below. This link will take you to Amazon’s wide assortment of candy wrappers. I personally favor waxed paper over cellophane for caramels, but both types of candy wrappers will work.
Cannabis Caramels: Nutty Soft and Chewy Marijuana Caramels
- small amount vegetable oil for greasing pan and parchment
- 1 cup heavy cream
- 1/4 cup cannabis infused butter
- 1/4 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar light or dark
- 1/2 cup corn syrup light or dark
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans or walnuts toasted
- 1 1/2 teaspoons vanilla extract
- Lightly oil a 5 -inch X 9 -inch loaf pan, and line the bottom and at least halfway up the sides with parchment paper. Alternately use a silicone loaf pan with no prep needed (see notes above).
- Place cream in a large heavy saucepan over medium heat, add cannabis butter and butter and heat until butters are melted. Gently stir to combine well.
- Stir in sugar, brown sugar, corn syrup and salt until combined. Place lid on the pot and cook for 1 minute.
- Remove lid and attach a candy thermometer to the pan. Cook without stirring until the mixture reaches 245 degrees F then immediately remove from heat and quickly stir in nuts and vanilla. Pour mixture into the prepared pan.
- Let stand until cool (place in fridge to hasten the process). Then use parchment paper to remove caramels from pan. Cut into 4 long rows by 8 short rows to make 32 individual candies.