I like to add just a little more corn syrup. It helps make it a little sweeter.
Recipe makes 4 to 5 dozen caramels
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup cannabutter
1 1/4 teaspoons vanilla extract
Grease a 12×15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and cannabutter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely.
When cooled cut the caramel into small squares and wrap them in wax paper for storage.
Depending on how strong your cannabutter is will dictate how many pieces you’ll need for a good dose. Be careful, these things are tasty.