Spiked Cold-Brew Coffee THC Caramels
(20 mg THC each · 24 caramels · 480 mg total batch)
Chewy, buttery coffee caramels with deep cold-brew intensity and a subtle rum spike. Unwraps like the best café candy – rich, bold, zero weed flavor.
Decarboxylation
2.4 g flower @ 22–25 % THC (or 1.2 g good kief)
240 °F for 40 minutes in sealed mason jar → ~480 mg usable THC
Infusion
1 cup (226 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 480 mg THC butter
Caramel Base
All 480 mg THC butter
1 cup (200 g) granulated sugar
1 cup (240 ml) heavy cream
¾ cup (180 ml) strong cold-brew concentrate (1:4 ratio)
½ cup (120 ml) light corn syrup
2 tbsp dark rum (optional but recommended)
1 tsp vanilla bean paste
½ tsp fine sea salt
Extra flaky salt for finishing
Steps
1. Line 8×8 pan with parchment overhang, lightly buttered.
2. Warm cream + cold-brew + rum + vanilla + salt → keep hot but not boiling.
3. In heavy pot: melt sugar + corn syrup + THC butter over medium → stir until sugar dissolves → stop stirring.
4. Cook to 248 °F (firm-ball stage) → slowly stream in hot cream mixture (it will bubble furiously).
5. Continue cooking to 245–250 °F (soft-firm ball, depending on chew preference) while stirring gently.
6. Pour into pan → sprinkle flaky salt → cool completely (3–4 hours room temp or overnight).
7. Cut into 24 pieces → wrap individually in wax paper.
Storage
Airtight tin → 1 month room temp
Fridge → 3 months
Dosing
480 mg ÷ 24 = 20 mg exact per caramel
One caramel = smooth morning jolt
Two caramels = all-day coffee buzz that lingers
Deep coffee aroma, buttery chew with espresso depth, subtle rum warmth, and that salty finish.
These are the caramels that make people hoard the tin.
Make double.
Hide half wrapped in the back of the fridge.
Coffee lover’s dream, unlocked.