Canna Caramels I always use a thermometer when I cook with MM and advise anyone who uses my recipes to do the same.
Canna Caramels -
you will need:
2 cups heavy cream or half/half (2% milk works great)
1 cup condensed milk
2 cups light corn syrup
1/2 cup water
3 cups bakers sugar and 2 cups light brown sugar
1/2 cup softened canna butter, cut into small cubes
additional: flavored extracts, spices, nuts, dried fruits.
1. Take a big enough piece of foil/wax-paper to fit the 9x13 and 9x9 pan, grease the paper/foil then line the pans with it(do not just grease the pans, you need the foil or wax paper trust me)
2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm and simmering, but do not allow it to boil.
3. In a medium-large saucepan combine the agave syrup, water, bakers sugar and light brown sugar over medium-high heat. Stir the mixture until the sugar dissolves then reduce the heat to a medium setting.
4. Allow the sugar/syrup mixture to come to a boil (250 Fahrenheit...must use a thermometer, you don't want to cook the THC out of the canna butter) and cook for about 2 minutes
5. Add the softened butter chunks and the warm milk-cream mixture into the sugar syrup mixture. (The temperature should go down about 30 degrees.)
6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown, if you do not have a thermometer then you can use the soft ball test, take a small amount of syrup and drop it into ICE cold water...keep doing this every couple minutes or so until it forms a soft ball that flattens when removed from the water and has the consistency you are looking for. when you have reached the right consistency boil for another 2-5 minutes without stirring(now is the time to add nuts/dried fruits/flavoring/spices)
7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture. Do not put in the fridge or freezer!
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. Take a big knife and firmly cut into the caramels, creating 1” squares.
10. Take a big piece of wax paper and fold into sections of about 3in x 3in then cut out into squares, place each 1in caramel on the wax papers and wrap them. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting (depending on how long you cooked your caramels, some batches will be harder than others). Alternately, you can dip them in chocolate once they are cut.....YUMMY!!!
11. Store the caramels at room temperature for up to two weeks. after one week the texture is nice and smooth although I start eating them right after I make them.