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Cannabis Caramel Squares with Sea Salt

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These cannabis caramel squares with sea salt and an excellently decadent treat for you to try. The best part is that they’re very easy to make.

Ingredients:

  • 1 cup cannabutter (2 sticks or 1/2 pound)
  • 1 cup whipping cream
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 1 tsp. sea salt
  • 1 tsp. vanilla

Directions:

Get out a large saucepan (at least 1/2 or 3/4 gallon capacity) and butter the bottom and sides. You can use cannabutter to do this if you have extra. Now add the 1/2 pound of cannabutter and melt it on very low heat. You do not want to use medium or high heat, because you will burn the butter and thus waste precious cannabinoids. Once the butter is belted, add the brown sugar, sugar, both corn syrups and the whipping cream, adding each ingredient a little at a time and mixing in while doing so. Now that all your ingredients are in, you can briefly raise the heat to medium-high, but no more, and bring the mixture to a boil, stirring off and on while doing so. When it first starts to boil, reduce the heat to medium or just below medium and continue to cook, stirring occasionally until the mixture reaches 248 degrees Fahrenheit.

Once the mixture has reached 248 degrees, remove it from the heat and stir in the tsp. of vanilla. After this is complete, pour the mixture into a 9″ baking pan that has been lined with foil and the foil has been greased with butter. Cool it gradually at room temperature, and sprinkle with sea salt once it begins cooling. Make sure it cools completely before you use to foil to lift the brick of caramel out of the pan. Once you do this, cut the pieces into desired size squares – or any shape – and enjoy these potent treats. Wrap in plastic wrap or vacuum-seal and place in refrigerator for up to a week to store.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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