Cannabis Salted Caramel Sauce

By THChristi  

November 10, 2015

Here's another recipe that I've come up with and I'm all about sharing the love! This one's also quite easy, has a limited amount of ingredients and only takes about 5 minutes to whip up.


1/8 C Butter

1/8 C Cannabutter

3/4 C Brown Sugar

1/2 C Corn Syrup

1/2 Can of Sweetened Condensed Milk (not evaporated)

1 teaspoon Vanilla extract (use the real stuff it's so much better than imitation vanilla!)

1/4 teaspoon sea salt


1In a medium saucepan add butter, brown sugar, corn syrup and sweetened condensed milk.

2Heat over medium heat to a boil. Stir your mixture constantly using a wire whisk. Be sure to scrape the sides of your pan to incorporate any sugar crystals.

3Boil together for 3-4 minutes (always keep stirring)

4Remove from heat. Whisk in Vanilla & salt.

5Serve warm over ice cream. Enjoy!

6Makes 6-8 servings

Hash Variation:

1For a stronger medication, follow recipe above but instead of using the 1/8 cannabutter and 1/8 butter, substitute 1/4 C of regular butter. After mixture has boiled together for 2 minutes add in 2 grams of dry sift kief or other hash. Stir constantly. Boil mixture 1-2 minutes more then remove from heat and add vanilla and salt. This variation makes 8 servings each containing 1/4 gram of hash. The hash will decarboxylate from the heat of the mixture and this will make it activated and able to be absorbed as an medible.

2***Both variations can be stored in your fridge for up to 1 week in a sealed container. To reheat simply place in sauce pan on medium heat on your stove top. Do not use microwave to reheat as microwaves do not heat evenly and may overheat and evaporate the cannabinoids in your sauce or burn parts of the sauce ruining the whole thing!


0 Reviews

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.