Caramels are one of the easiest candies you can make at home.
Here is a simple Delta-8 infused recipe that you could easily remember and whip up any time. We promise they’ll be the best caramels you’ve ever had.
Friendly alert: They’re so good that it’s almost impossible to eat just one piece!
- 1 cup butter (2 sticks)
- 4 cups granulated sugar
- 2 cups light corn syrup
- 24 ounces evaporated milk (2 cans)
- 1 teaspoon vanilla extract
- 2 grams Delta8 Distillate (10mg per piece)
- Line an 18×13” baking sheet pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.)
- Add 2 sticks of butter to a large heavy-bottom saucepan over medium heat and let melt. When melted, add the 2 grams of Delta8 distillate. Stir constantly until fully incorporated.
- Add sugar and Karo syrup to butter and distillate. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the evaporated milk, one can at a time. A can takes about 10 minutes to slowly add while stirring constantly. You add the evaporated milk slowly to maintain heat and keep a boil because the milk will curdle if you don’t.
- Stir the mixture constantly, scraping the sides occasionally until it reaches the “hardball stage” (about 250-266 degrees F or 121-130 C on a candy thermometer). If you like your caramels softer, cook to the lower temp range. If you like them firmer, cook to a higher temp range. Be patient and don’t rush, it will be worth it in the end.
- Once you reach 250-266 degrees F / or the hardball stage, remove from heat. Stir in vanilla.
- Pour caramels into the prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
- The caramel will seem hard in the fridge after they’re set, but it will be softer at room temperature. Use a sharp knife or pizza cutter to cut into pieces. Cutting using 20 columns and 8 rows will make 160 pieces and each piece will be 10-12mg.