Directions

At first, measure out 3.5g or 1/8th of the de-carboxylated marijuana. If you plan on using hash or keif you need to measure out 1 to 2 grams only. Use the grinder to finely grind the marijuana. You can even grind it in a food processor or coffee grinder. The consistency of the ground marijuana should be fine and mealy like flour. The finer you can grind it up the better it is.

Next prepare the double boiler. Pour water in a pan with a glass bowl on top and crank the heat up high to get the water boiling.  Open the condensed milk can and pour the contents into the glass bowl. Once the water starts to rapidly boil reduce the heat to low.

Now slowly add the ground marijuana in and mix it with the condensed milk. Use a whisk to gently mix the mixture, then put a lid on top of the glass bowl and let it cook on simmer for one and a half hours. Check on the mixture periodically, mixing it and scraping the mix from the sides of the bowl. Each time you check it you’ll find it getting darker and thicker.

Get it up to only 170 degrees; you can check using a kitchen thermometer. Once you open the lid after the cooking time is up you will see that the mixture has become considerably darker. Depending on what you eat it with you can make it darker and thicker. A slightly creamy consistency is ideal for filling an apple strudel. But suppose you want to drizzle it over ice cream or a pie you could let it cook for another 30 minutes to get it darker and thicker.

Judge for yourself how dark and thick you want the caramel to be as the longer you cook it the darker it gets. Just make sure it’s not burnt! Once it has darkened and thickened to the consistency you want, take it off the double boiler and give it a good whisk until it is smooth. It is ready to be used on ice-creamor whatever other dessert that takes your fancy. Try this recipe, you won’t be disappointed.

We’ve included a video below to walk you through the process. Comment below and let us know how your cannabis caramel sauce turns out!