Sea Salt Caramels

Caramel is a wonderful candy by itself or used as a component of another candy.

Due to the small amount of butter in this recipe, medicating it requires:
-Extra strong cannabutter
OR
-Adding Cannabis oil(RSO), hash or kief
or do both.

*A thing to keep in mind if using hash or kief: hash is about half as potent as kief-

An average medication per serving can be 1/8 t. or 1/8 g of kief and 1/4 t. or 1/4 g hash--depending on medication needs or personal preference:

For the shape of the caramels, a variety of candy molds can be used, this can affect the number of pieces that are produced in each batch. Using a candy mold like this can produce 44 pieces.


If you do not use candy molds, a shallow square pan can be used and the candy can be hand cut.

*If you wish to hand cut the caramels prepare the pan by lining it with aluminum foil that extends over the sides of the pan and coat the bottom and sides with 1 T of vegetable oil.

Ready to make caramel?











Equipment:
4 qrt. heavy bottomed saucepan
measuring cups and spoons

rubber spatula
candy thermometer
butter knife to get the corn syrup and honey out of measuring cups easier
plastic wrap
candy molds, candy funnel and container to set candy funnel in upright and non stick cooking spray
OR
8"+ square shallow baking pan, aluminum foil, vegetable oil and a large chef knife

Ingredients:
heavy whipping cream- 1 1/3 cups
granulated sugar- 2 cups
corn syrup- 1/2 cup
honey- 1/3 cup
unsalted butter, softened, cut in pieces- 6 T
vanilla paste- 1 t.  or vanilla extract- 2 t.
sea salt- 2 t.

Gather all equipment and ingredients.
Set up candy molds and place candy funnel in container so it is upright
OR
Set up square baking pan and prepare it by lining with aluminum foil and coating bottom and sides with vegetable oil.


Place saucepan on stove on medium heat. Add heavy cream.
Bring to a boil.
Add corn syrup, honey and either Cannabis oil, hash or kief- stir to incorporate.
Add sugar.

Stir until mixture comes to a boil.
Use rubber spatula clean off sides of pan- to prevent sugar from crystallization.

Clip candy thermometer to inside of saucepan and increase heat to medium high.
Stir occasionally.
When temperature reaches 257 F, remove saucepan from heat.
Stir in butter first- it will take a few minutes to incorporate.
Add vanilla paste/vanilla extract and sea salt.

*If using square baking pan, pour caramel into it and allow it to sit at room temperature until cool, which can take 1 hour or longer. Use 1 T vegetable oil to coat a cutting board and the chef's knife. Then remove candy from pan by lifting out the aluminum foil and invert it onto cutting board, peel off the aluminum foil and cut caramel into 8- 1" strips, then cut each strip into 4 pieces.
Place in freezer if not using in a recipe or covering with chocolate at this time.
If covering with chocolate, melt and temper chocolate, dip caramels into chocolate and sprinkle top of each caramel with sea salt.

OR

*If using candy molds- pour 1/3 to 1/2 of caramel into candy funnel-depending on size of funnel- then pour caramel into molds. Cover candy molds with plastic wrap and let sit at room temperature for 1 hour. Place in freezer if not using in a recipe or covering with chocolate at this time.
If covering with chocolate, melt and temper chocolate, dip caramels into chocolate and sprinkle top of each caramel with sea salt.

Caramels will keep for 1 month without refrigeration, 2 months refrigerated or 6 months in a freezer.