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How To Make Marijuana Caramels

45

cannabis caramelMarijuana Caramel Recipe

Necessary ingredients:

  • 1 cup of marijuana butter
  • 2 ¼ cup of brown sugar
  • pinch of salt
  • 1 cup light corn syrup
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla

Method to the Madness:

Melt the butter. Add the brown sugar and salt. Stir until combined. Stir in the light corn syrup. Gradually add milk while stirring constantly. Cook and stir over medium heat until the candy reaches 245F (12 to 15 min). Remove from heat the heat, stir in vanilla, then pour into a 9″ by 13″ pan. Cool, cut and wrap.

Source: Marijuana.Com

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45 Comments

  1. Patricia Armstrong on

    Great recipe and instructions my 80 yr mom understood, those others who can’t follow…..are probably lost anyway…. gotta love her

  2. FriendlyPranker on

    I made this today it wasn’t that difficult. I ended up rolling the caramel pieces in a mixture of almonds and sugar.

  3. The caramel dos not go in the oven ball the mixture is melted and cooked to the desired temperature (use a candy thermometer). The caramel thickens as it cools, then you can cut it. You can buy light organic corn syrup at Whole Foods, but I’m going to try using Rice Syrup instead b

  4. Grow your own…..and use only good bud. Your product will only be good as the ingredients. Using shake is using the trash, save that for tinctures.

  5. This recipe refers to using a candy thermometer, and you will need to adjust the temperature depending upon altitude. I am going to try two ways…as directed in the recipe and putting the butter in last after the temperature has dropped…to see if there is a difference in the result.

  6. You do not stretch caramel. Caramel is poured and left undisturbed to cool. It will harden as it cools, but it won’t be like the commercial style caramels. It will be more like the softer, old fashioned style. However, you do pull and stretch taffy.

  7. I guess it hardens over time? i thought you had to stretch caramel to make the candy toffee like? and you dont want to put it in the over after its already hard.. you’ll just melt it…lol so…

  8. If you use any liquid, then baking in the oven in necessary. I looked up other caramel recipes and there are two types: wet and dry. If you want a liquid caramel then you want to use something like condensed milk, otherwise don’t use it, and look up other recipes!

  9. They’re not that confusing. They don’t go into the oven, the temp is for your stove top. You don’t put 4.5 c of brown sugar, this is an obvious typo. You remove the mixture from the heat when it reaches the “soft ball” stage and stir in the vanilla. They’re not the best instructions, but anyone who has ever cooked anything should be able to discern them

  10. I agree. This recipe is terrible. Don’t waste your time. My guess is that the caramels don’t go in the oven. You heat the caramel mixture to 245 degrees (firm ball stage in candy making) in a pot on the stove. You definitely don’t want to use 4.5 C of brown sugar. Substitute 1 cup of light corn syrup for the second 2.25 C listed on this recipe. Here is a much better recipe…

    http://goodandbaked.com/recipes/cannabis-caramels-recipe/

  11. This has got to be the worst written recipe I have ever seen. The sugar is listed twice, the over is preheated and never mentioned again, and how do you add vanilla to a “ball” of caramel. You don’t. When do you put it in the oven, and in what? The pot you’re cooking it in? The pyrex dish? Worst instructions ever. I need to look elsewhere. Johnny….this recipe needs some clarity. The author needs some focus.

  12. This has got to be the worst written recipe I have ever seen. The sugar is listed twice, the over is preheated and never mentioned again, and how do you add vanilla to a “ball” of caramel. You don’t. When do you put it in the oven, and in what? The pot you’re cooking it in? The pyrex dish? Worst instructions ever. I need to look elsewhere. Johnny….this recipe needs some clarity. The author needs some focus.

  13. The recipe lists 2 1/4 cups brown sugar twice. Can you use 1 cup karo syrup instead of the second dose of sugar, and would it still bake correctly in the oven if you do so?

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