Bad Ocelot
Well-Known Member
Ingredients:
227g Butter (2 sticks)
231g Heavy Cream (1 pint)
227g Evaporated Milk (1 cup)
336g Honey OR 328g Corn Syrup* (1 cup)
1 tablespoon vanilla extract OR the innards of 1-2 vanilla beans
240g Dark Brown Sugar (1 cup)
400g White Sugar (2 cups)
Equipment:
Sauce pan or pot (at least 4qt size, smaller & things will get messy)
Kitchen scale (preferred) or measuring cups
Candy thermometer (a temp probe or laser thermometer will work in a pinch)
whisk
baking sheet or pan a.k.a. jellyroll (rimmed, ~12x15 or thereabouts preferably)
There's a few different ways to infuse reefer goodies into this, using cannabutter is one option, adding reclaim to the butter and/or cream, using "condenser milk" made from some vapcap parts & cream, or doing the rapid abv>alcohol>cream extraction described in my raspberry bourbon canna truffles recipe. Anywhoozle, here are the rest of the instructions, largely adapted from this over at Allrecipies:
In a medium sauce pan or pot heat the cream, evaporated milk, and butter. After butter has melted (this is where one would add reclaim or other concentrate) add the brown sugar, white sugar, and honey/corn syrup & stir vigorously. You'll need to keep stirring & keep an eye on it to both keep it from burning on the bottom of the pan and keep it from boiling over. If it looks like it's about to boil over remove the pan from heat & whisk rapidly (you should be doing the latter anyway). In between bouts of stirring grease the baking sheet with cooking spray, butter, or whatever culinary lipids you have on hand. Continue to heat over medium to medium-high heat until the temp reads 250F. Once it's reached 250F continue to stir for a few seconds & remove from the heat. There's a bit of technique here as keeping it at 250F too long is bad, but not long enough & the caramels will be very gooey & somewhat difficult to deal with. Pour the caramel into the greased baking sheet & let cool. Divide into individual portions and, if desired, wrap in wax or parchment paper.
Notes: I divided mine up with a scraper/chopper tool, but a spatula, knife, etc should work fine. Be careful if you're using a non-stick baking sheet not to scrape up the non-stick coating. Baking sheet could also be lined with parchment paper to aid in cleanup.
* Regarding honey vs corn syrup, these amounts can be modulated so long as they add up to approximately 1 cup volume wise. Corn syrup will result in a firmer caramel whereas honey will result in a more gooey end product. I went with all honey last time, but next go 'round thinking probably 25/75 corn syrup/honey admixture.
Lemme know what you all think! & if you try it & have notes or suggestion I'm always down to further refine this process.
227g Butter (2 sticks)
231g Heavy Cream (1 pint)
227g Evaporated Milk (1 cup)
336g Honey OR 328g Corn Syrup* (1 cup)
1 tablespoon vanilla extract OR the innards of 1-2 vanilla beans
240g Dark Brown Sugar (1 cup)
400g White Sugar (2 cups)
Equipment:
Sauce pan or pot (at least 4qt size, smaller & things will get messy)
Kitchen scale (preferred) or measuring cups
Candy thermometer (a temp probe or laser thermometer will work in a pinch)
whisk
baking sheet or pan a.k.a. jellyroll (rimmed, ~12x15 or thereabouts preferably)
There's a few different ways to infuse reefer goodies into this, using cannabutter is one option, adding reclaim to the butter and/or cream, using "condenser milk" made from some vapcap parts & cream, or doing the rapid abv>alcohol>cream extraction described in my raspberry bourbon canna truffles recipe. Anywhoozle, here are the rest of the instructions, largely adapted from this over at Allrecipies:
In a medium sauce pan or pot heat the cream, evaporated milk, and butter. After butter has melted (this is where one would add reclaim or other concentrate) add the brown sugar, white sugar, and honey/corn syrup & stir vigorously. You'll need to keep stirring & keep an eye on it to both keep it from burning on the bottom of the pan and keep it from boiling over. If it looks like it's about to boil over remove the pan from heat & whisk rapidly (you should be doing the latter anyway). In between bouts of stirring grease the baking sheet with cooking spray, butter, or whatever culinary lipids you have on hand. Continue to heat over medium to medium-high heat until the temp reads 250F. Once it's reached 250F continue to stir for a few seconds & remove from the heat. There's a bit of technique here as keeping it at 250F too long is bad, but not long enough & the caramels will be very gooey & somewhat difficult to deal with. Pour the caramel into the greased baking sheet & let cool. Divide into individual portions and, if desired, wrap in wax or parchment paper.
Notes: I divided mine up with a scraper/chopper tool, but a spatula, knife, etc should work fine. Be careful if you're using a non-stick baking sheet not to scrape up the non-stick coating. Baking sheet could also be lined with parchment paper to aid in cleanup.
* Regarding honey vs corn syrup, these amounts can be modulated so long as they add up to approximately 1 cup volume wise. Corn syrup will result in a firmer caramel whereas honey will result in a more gooey end product. I went with all honey last time, but next go 'round thinking probably 25/75 corn syrup/honey admixture.
Lemme know what you all think! & if you try it & have notes or suggestion I'm always down to further refine this process.
