Best Caramel Bud Recipes

CARAMEL BUD

Steps:

• Add butterscotch schnapps, chocolate liqueur, creme de cacao, cream to a shaker half filled with ice.
• Shake vigorously and strain in an iced cocktail glass.
• Garnish with grated chocolate.

CHEWY HOMEMADE CANNABIS CARAMELS

Steps:

• Prepare a 9x9-sized baking pan by lining it with parchment paper. Set aside.
• Add the cannabutter, sugar, corn syrup, and kosher salt to a heavy-bottomed saucepan over medium heat and stir well. Heat until the mixture begins to boil, about 7-8 minutes.
• Slowly and gradually add the evaporated milk, ensuring the mixture stays at a constant boil. This can take upwards of 10-15 minutes per can of milk.
• Add a candy thermometer to the pan and secure it to the side. Constantly stir until the mixture reaches 245° F.
• Remove the mixture from the heat and stir in the vanilla extract.
• Pour the caramel into your prepped pan and top with sea salt if using.
• Refrigerate the caramels for a few hours, overnight is ideal.
• Once the caramels are cool and set, cut the caramel into bite-sized pieces and wrap it individually in wax paper if desired.

BUTTERSCOTCH BUDINO

Steps:

• Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
• Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
• Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
• Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
• Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.