Just pulled a fresh pan of these chewy canna-caramels out of the kitchen, and man, they turned out incredible. Rich, buttery, soft, and they've got just enough kick to melt your stress away.
Ingredients:
- 1/2 cup cannabutter (made with 7-10g decarbed flower per cup of butter)
- 1/2 cup heavy cream
- 1 cup white sugar
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- Flaky sea salt for the top
Steps:
1. If you haven't made your butter yet, decarb 7-10g of ground flower on a lined sheet at 240°F (115°C) for 30–40 mins to activate the THCA into THC. Simmer it with 1 cup butter on low (160–200°F) for 2–4 hours, then strain through cheesecloth. THC needs that fat to bind to—water won't work!
2. Line an 8x8 pan with parchment paper and lightly oil it.
3. In a heavy saucepan, mix your sugar, corn syrup, heavy cream, and cannabutter over medium heat.
4. Stir continuously until the sugar dissolves, then let it simmer until a candy thermometer hits 245°F (firm ball stage).
5. Kill the heat, stir in the vanilla, and carefully pour the hot lava into your lined pan.
6. Hit it with flaky sea salt while warm. Let it cool completely, then slice into equal pieces.
Pro tip on dosing: go easy on these! Aim for 5–10mg THC per piece if you're new to edibles. Since they process through your liver, they take 30–90 minutes to kick in. Don't double down early thinking they didn't work. Label your batch clearly and keep them way out of reach of kids and pets! — Internet of Pot
