Ingredients
1 cup white sugar
1/4 cup light corn syrup
3 tablespoons water
1/2 cup heavy cream
1/2 cup butter
Cannabis Oil +coconut oil
Coarse sea salt
Items you’ll need:
a 9×9 pan or bread pan
Parchment paper
Candy thermometer
Heavy bottom pan
Non-stick spray
Method
- Oil a pan (I use a loaf pan), then cover it with parchment paper and oil it as well.
- Heat the first three ingredients (sugar, corn syrup, and water) over medium heat until they reach 320F, then check with a candy thermometer.
- Microwave the heavy cream and butter until the butter melts, stirring every 30 seconds, while the sugar cooks.
- Add your infused oil to the cream. If you’re using infused butter, skip this step.
- Add roughly a quarter of the cream/butter combination to the sugar when it reaches 320F and stir it with your candy thermometer. Because it will bubble, add it a little at a time. The temperature will reduce once everything has been blended.
- Cook, stirring constantly, until the caramel reaches 255 degrees Fahrenheit (this takes about 10 minutes.)
- Fill your greased pan halfway with liquid caramel.
- Wait 10 minutes before sprinkling coarse sea salt on top. Your caramel will be ready to cut and eat after two hours. If you want the caramel to be a little firmer, chill it.