Today we are going to take it up a notch. Not only are we going to make some candy, but we are going to use concentrate to do so. I had some San Fernando Valley OG concentrate lying around, so I decided to put it all up in some butter.
Surprisingly, the process for decarbing concentrate is the same as for flower: Put it in the oven at 245°F for 40 to 45 minutes, and it’s ready to infuse. The infusion process is super easy since you just melt it into your butter, making sure to get it thoroughly mixed in.
I used about 0.8 grams worth of concentrate with half a cup of butter. In the final recipe, I use half of this infusion to make 32 caramels that are about 8 mg THC per caramel. Your strength may differ based on the materials you use. Always be cautious with your dosing when cooking at home.
The next part is the tricky part: Risking your newly made concentrate cannabutter by adding it to molten sugar. Don’t be afraid though, it’s pretty straight forward if you pay attention.
Just in case you didn’t fully understand that last sentence…PAY ATTENTION WHILE MAKING CARAMELS. Don’t check your phone, don’t watch TV, and make sure you go to the bathroom before you get started. All eyes on the caramel until it’s off the heat. Got it?!
- 1 cup heavy cream
- 4 tbsp concentrate infused cannabutter
- 1/2 tbsp kosher salt (In the video I use 1 TBSP of kosher salt but they ended up being a little too salty. You can always sprinkle on some more if they aren’t salty enough for you.)
- 1/4 corn syrup
- 1/4 cup water
- 1 1/2 cups sugar
- 1 tsp vanilla
- Candy thermometer
- 8″ x 8″ baking pan
- Parchment paper
- 3.5 qt or larger saucepan. The higher the walls the better. It doesn’t have to be exactly 3.5 qt, but that’s about as small as I would go. This is gonna bubble up, and you don’t want it spilling over. Trust me.
- Prepare your baking pan by lining with parchment paper and spraying with non-stick cooking spray.
- Over medium low heat, combine cream, cannabutter and salt. Melt and stir to mix thoroughly. Once that is good and combined, set aside and grab your tall-sided saucepan. It’s caramel time!
- Combine the water, corn syrup and sugar to your saucepan, pouring down the middle of the pan. Gently stir to combine now, because this is the last time we are doing any stirring. Take care not to splash any sugar up the sides. We are trying to keep sugar crystals from forming, so keep that sugar off the sides.
- Add your candy thermometer to the side of the saucepan and over med-high to high heat bring the sugar mixture to a boil. It will really start to get going around 250°F. This is where most, if not all, of the water has been evaporated off and it’s just sugar boiling now. DON’T TOUCH. It will burn the hell out of you.
- When the sugar mixture reaches 320°F, add the cream and butter mixture, about a 1/4 cup at a time. This is going to bubble and act all wild. Take your time and be careful with it. Add a little, let it settle, rinse and repeat.
- After all of the cream and butter mixture has been incorporated, bring it back up to 250°F, adding the vanilla right before you hit 250°F.
- When you hit 250°F, immediately remove from the heat and add to an 8″ x 8″ baking pan.
- Allow to set up on the counter for 3 or so hours.
- Cut in to pieces and wrap each piece in parchment or wax paper to store. I cut mine into 32 1″ x 2″ rectangles to reach the 8 mg THC dose. Cut yours however you want for whatever dose you want. I’m not your dad; you do you.
- Get your teeth sticky!
This is one of those recipes that’s really intimidating but actually pretty easy if you pay attention. If it doesn’t set up after 3 hours, you probably didn’t get it to 250°F during step 6. Don’t worry, you can either use it as a caramel sauce or throw it back in a saucepan and reheat it to 250°F. Add a little water to the pan first so that the caramel doesn’t scorch as it reheats and you should be fine. Good luck!
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