Caramel is magical. It’s an easy way to lift any mediocre dessert into something extraordinary. Just dip some apple slices in caramel, and you have efficiently transformed nature’s goodness into an indulgent treat.
Your brownies are lackluster? Spread a little caramel on top.
Your coffee needs a little something extra? Add some caramel.
Tired of vanilla ice cream? Let caramel lend some excitement.
Want to jazz up those Pillsbury cinnamon rolls? Drizzle them with a caramel sauce.
Waffles. Pancakes. Oatmeal. Even use it as a marinade on your chicken wings. The opportunities to take advantage of caramel’s deliciousness are endless. With this canna-infused version, you can turn ANYTHING into an edibles delight!
This recipe stores for months in the fridge, so make a batch and keep it waiting in the wings for whenever your craving strikes.
Canna Caramel Sauce Recipe:
Prep time: 5 minutes
Cook Time: 15 minutes
Yield: 2 cups
- 1 pot
- 1 wooden spoon
- 1 glass or heat proof bowl
- 1 spatula
- 1 sieve
- 2 cups sugar
- 1/4 cup water
- 1 teaspoon of salt
- 1 cup heavy cream
- 1 stick Cannabutter
- Place the sugar and salt into the pot.
- Pour the water over and mix until all the sugar is moistened, like wet sand.
- Heat the pot over medium, gently and slowly. Do not stir. The sugar will boil then slowly start to turn amber.
- When the sugar has cooked to the color of maple syrup, remove the pot from the stove.
- Add the heavy cream in a slow stream. BE CAREFUL. Caramel is VERY HOT and adding the cream will make the caramel bubble and spurt. Protect yourself and be mindful.
- Place the pot back on the stove and heat thoroughly so the sugar and cream is homogenous.
- Add your cannabutter and stir until completely melted.
- Place the sieve over your heat proof bowl.
- Strain the caramel.
- Transfer the caramel to a glass jar or other heat proof container.
This caramel stores for up to 6 months in the refrigerator. Separation may occur. Simply stir it up and enjoy!