Chocolate Covered Canna-Caramels

The way to our heart

Our in-house cannabis chef has been playing around with recipes for years, tweaking and adjusting to ensure the best taste and experience. We wanted to share one of her favourite recipes as we count down to V-Day.

And, who doesn’t love chocolate for valentines? Brownie points for not only taking on something homemade but something with a little extra oomph. You don’t have to go out for valentines, there are plenty of ways to indulge at home – case and point.

This simple recipe does require a candy thermometer to ensure everything comes together at the perfect temperature, but they can be readily found nowadays!

Ingredients:

  • ½ cup infused butter
  • 1 cup heavy cream
  • 1 cup granulated white sugar
  • ½ cup firmly packed brown sugar
  • ½ cup light corn syrup
  • ½ cup evaporated milk
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 pound of chocolate (milk or dark)

Optional additions: finely chopped nuts, sea salt, a sprinkle of cardamom or chili powder, crushed pretzels, etc.

Instructions:

  1. Line an 8×8” pan with foil. Lightly grease the foil and set aside.
  2. In a heavy bottomed large saucepan over high heat, combine infused butter, heavy cream, granulated sugar, brown sugar, corn syrup and evaporated milk.
  3. Stir constantly and bring to a boil, until the mixture reaches 250*F on a candy thermometer*.
  4. Remove saucepan from heat. Stir in salt and vanilla.
  5. Immediately pour the caramel evenly into the foil-lined pan.
  6. Let the caramel completely cool before cutting into 1-inch squares with a lightly greased knife.
  7. Melt chocolate in a double boiler, or in the microwave for 30-second intervals, stirring each time. To add additional sheen to the chocolate, add 1 tablespoon of butter or coconut oil. Melt until fully combined and glossy. Do not overheat your chocolate.
  8. Place your caramel on top of a fork and cover with chocolate. Place coated chocolate on a parchment paper-lined tray. At this point, add any additional topping so they stick to the chocolate before it hardens.
  9. Wrap caramels individually in wax paper or saran wrap. Place them in a container with a tight-fitting lid and store in the refrigerator for up to four weeks.