How to Make Weed Caramels: 5-Step Sea Salt Recipe

Step 2 — Cook the Sugar to 310–320°F

In a heavy-bottomed pot, combine the water, sugar, and corn syrup. Put the lid on and bring to temperature over high heat — do not stir. The lid is doing important work here: steam condenses on the inside of the lid and drips back down, washing any sugar crystals off the sides of the pot. If sugar crystalizes on the sides and falls back in, it ruins the texture of your weed caramels. Once the sugar reaches 310–320°F you’re ready for the next step.

Safety warning: Do not let the temperature exceed 320°F. At 340–350°F, the sugar can bubble up violently. Hot sugar at those temperatures causes third-degree burns instantly. Stay close and keep watching the thermometer.

Step 3 — Incorporate the Cream Mixture

Remove the pot from heat briefly and begin adding the cream-cannabutter-FECO mixture in a slow, steady stream — in small batches, not all at once. The mixture will bubble up dramatically as it hits the hot sugar. Stir continuously throughout. The temperature will drop significantly, down toward 210°F. That’s expected. Once all the cream mixture is incorporated, return the pot to the heat and keep stirring. From this point forward, never stop stirring — sugar burns in seconds if left unattended.

Step 4 — Cook Back to 240°F and Pour

Keep stirring while the temperature climbs back up. Your target for soft cannabis infused caramels is exactly 240°F. At 240°F the THC caramel candy will be medium-soft — chewy, not brittle. If you overshoot to 245–250°F you’ll get harder caramels. Either way is edible, but for that classic soft caramel texture, pull it right at 240°F.

Watch carefully as you approach 240°F — temperatures accelerate quickly in this range. Don’t answer your phone. Pour immediately into your parchment-lined pan when you hit the target.

Step 5 — Sea Salt, Set, and Cut

Leave the weed caramels at room temperature for 30 minutes. After 30 minutes, sprinkle coarse sea salt generously over the top while the surface is still slightly tacky. Then leave for 3+ hours to fully set — don’t rush this and don’t refrigerate yet. Once set, lift the parchment out, cut into squares with a knife, pizza cutter, or kitchen scissors, and wrap each piece in a small square of parchment paper. Store in the fridge or freezer.

Weed Caramels Dosing Guide

This cannabis caramel recipe produces a high-potency batch of THC caramel candy. Fordee estimates over 2000mg total THC across the batch. If you cut roughly 48 pieces, that’s approximately 40mg+ per caramel — well above a standard recreational dose for most people.

Start with half a piece (20mg range) if you’re new to edibles. Give it 60–90 minutes before deciding whether to take more. These weed caramels are particularly potent because they combine both cannabutter and concentrated FECO — each is strong on its own, together they’re serious. Fordee himself wasn’t entirely sure how strong they’d be when making them.

Tips for the Best Cannabis Infused Caramels

• Use a heavy-bottom pot — thin pots have hot spots that cause uneven cooking and can burn the sugar on one side
• Oil your corn syrup measure — pour a thin coat of oil inside the measuring cup before the corn syrup; it slides out cleanly instead of sticking
• Never skip the lid step — the condensation technique is the difference between smooth and grainy weed caramels
• Add cream in batches — dumping it all in at once causes dangerous bubbling. Slow stream, constant stirring
• Do not stop stirring — once the cream mixture is in, stirring is constant until you pour
• Boil water to clean your thermometer — fill the pot with water and bring to a boil after pouring; the hot water dissolves all the caramel residue
• Wrap individually — cannabis infused caramels stick to everything. Each piece in its own parchment wrap makes storage and dosing easy