Double Cannabis Infused Salted Caramel Cups

This recipe isn’t that difficult to execute, if you plan in advance.

The most difficult part will be making your own cannabis infused butter and then giving enough time for both layers of this treat to harden in your refrigerator.

Truth be told, waiting for something that you know will provide a fantastic experience is really the hardest part.

First, make the cannabis infused chocolate.

Ingredients:

• 40 grams of 74% dark chocolate
• 1 tbsp of cannabis infused butter (melted)

Directions:

• Melt the butter in a hot water bath. I simply use a small glass bowl that fits inside a larger saucepan, just like the in photo (below).

• Melt the chocolate in small pieces while you continue to stir and blend the butter into the chocolate. Your infused chocolate should look like the photos (below).

• Fill your silicone chocolate mould 1/2 full of the melted chocolate, as shown in the photo (below).

• Refridgerate the mould for 12 hours to ensure that the chocolate has hardened.

Caramel Layer Ingredients:

• 1/4 cup of maple syrup
• 1/8 cup of heavy cream (35% whipping cream)
• 1 tbsp of cannabis infused butter
• pink Himalayan salt to season

3 slivered almond pieces are needed per cup. The mould I used, has 15 cups, so I used 45 pieces.

Directions:

• Melt the butter directly into a small saucepan over a medium-low flame.

  

• Add the maple syrup and heavy cream.

• Stir and continue to stir the contents within the saucepan to ensure that the mixture is well blended and doesn’t scorch.

Your mixture should be a light golden colour (as you
can see in the photo below).

• Bring the mixture to a gentle boil while continuing to stir.

The mixture will darken in colour and become a rich butterscotch. It will thicken into a sauce that will cling to a spoon (as opposed to running off).

• Remove the partially filled chocolate mould from the refrigerator and add a caramel layer on top of the chocolate. This will fill the mould.

• Insert 3 slivered almond pieces (into the caramel) per cup.

• Salt the top of each caramel cup.

• Place the mould back into the refrigerator and chill for another 12 hours.

Remove the cups from the mould and arrange on a serving platter. The cups freeze well and can be made prior to a special event.

I welcome your comments and I invite you to follow me on my journey...there will be medicated caramel! ;)

~ Rebecca