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Prep Time:

5 minutes

Cook Time:

20 minutes


25 mg / each



About the Recipe

A simply scrumptious take on caramels with an infused twist.


  • 1 cup 300g corn syrup

  • 1 1/2 cups 300g sugar

  • 1 cup 236ml heavy cream

  • 1/2 cup 118ml whole milk or half & half

  • 1500mg MCT oil infusion


  • Large pot

  • Silicone spatula

  • Pot holders

  • Gram scale

  • Bowls

  • Silicone candy molds


  1. Add all ingredients, except infusion, to a large pot and stir together.

  2. On stovetop over medium-low flame, stir occasionally until mixture reaches 240 degrees.

  3. Remove from heat and stir until bubbles subside.

  4. Stir in cannabis infusion until thoroughly combined.

  5. Pour caramel into molds and allow to cool overnight.

  6. Pop out of molds and wrap in wax paper squares. Store in airtight container on shelf for up to 6 months or in freezer up to two years.

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