Common Recipe, my alterations listed afterwards:
Ingredients
1 cup cannabis butter
2 1/4 cups brown sugar
Dash of salt
1 cup light corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
Directions:
Prepare a 9 x 13 pan by lining with tin foil so that the sides of the foil overlap the sides of the pan (for lifting the caramels out). Spray with non stick spray.
Melt butter. Add brown sugar and salt. Stir until combined.
Stir in corn syrup. Gradually add milk; stirring constantly.
Cook and stir over medium heat until candy reaches firm ball stage (245°F); about 12 - 15 minutes.
Remove from heat; stir in vanilla. Pour into the prepared pan and let cool.
Pull the candy out of the pan by the foil. Remove from foil, cut into pieces and wrap in waxed paper or 2"X2" Candy wrapper squares.
Special changes :
I use 9X9 glass pan for thicker caramels and a smaller “slab” to work with afterwards.
Foil technique works great, but I use the glass for smooth looking caramels
I wipe it down with butter so it leaves the glass easily.
Once caramels reach the temp described, you will have to decide if you want soft or hard caramel. If it is winter go to 250º if it is summer you must go a bit higher.. to keep the finished caramels from melting or being too soft.
When caramel is firm, use butter knives and metal spatula to lift it out of pan. It could take 1-3 hours for the batch to be firm and cooled. it is easier to remove if still slightly warm to touch. Use a Butcher knife to cut candy into 1-inch squares (smaller is great!!). Wrap each piece in clear plastic wrap to keep it good. Always refrigerate them.
A hint…
While soft, melt in the mouth caramels are a treat, the firmer caramels provide more medication. Soft ones get swallowed faster, and more get eaten.. and the digestion intestinally is slow. Firmer candy sits in mouth longer and affects you intra-bucally and sub-lingually and in throat membranes as you swallow.
The stomach has other work to do, so this takes time if swallowed and not dissolved.
