How To Make The Best Weed Caramels With FECO / RSO
1 cup sugar
1/4 cup light corn syrup
3 tbs water
1/2 cup heavy cream
1/2 cup butter
2 tsp FECO / RSO + coconut oil mixture
Oil a pan (I use a loaf pan), then cover it with parchment paper and oil it as well.
Heat the first three ingredients (sugar, corn syrup, and water) over medium heat until they reach 320F, then check with a candy thermometer.
Microwave the heavy cream and butter until the butter melts, stirring every 30 seconds, while the sugar cooks.
Add your infused oil to the cream. If you’re using infused butter, skip this step.
Add roughly a quarter of the cream/butter combination to the sugar when it reaches 320F and stir it with your candy thermometer. Because it will bubble, add it a little at a time. The temperature will reduce once everything has been blended.
Cook, stirring constantly, until the caramel reaches 255 degrees Fahrenheit (this takes about 10 minutes.)
Fill your greased pan halfway with liquid caramel.
Wait 10 minutes before sprinkling coarse sea salt on top. Your caramel will be ready to cut and eat after two hours. If you want the caramel to be a little firmer, chill it.
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