Spiked Irish Coffee Caramels
(15 mg THC each · 40 caramels · 600 mg total batch)
Soft, chewy caramels with deep coffee roast, Irish whiskey warmth, and creamy finish – tastes like the best après-ski mug, zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
¾ cup (180 ml) Irish whiskey (Jameson or Bushmills) + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC whiskey → reduce gently to ½ cup (120 ml) for concentration
Caramel Base
All 600 mg reduced THC whiskey
1½ cups (300 g) granulated sugar
1 cup (240 ml) heavy cream
¾ cup (180 ml) light corn syrup
¼ cup (57 g) unsalted butter
2 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
½ tsp fine salt
1 tsp vanilla extract
Steps
1. Line 8×8 pan with parchment overhang → butter lightly.
2. Warm cream + dissolved espresso + salt in small pot (keep hot but not boiling).
3. In heavy pot: sugar + corn syrup + THC whiskey → cook medium-high to 320 °F (firm-ball) without stirring (brush sides with water if crystals form).
4. Remove from heat → slowly whisk in hot cream mixture (bubbles up) → add butter + vanilla.
5. Return to heat → cook to 245–248 °F (soft-firm ball for chewy texture) stirring constantly.
6. Pour into pan → cool 4+ hours (overnight best) → cut into 40 pieces → wrap individually in wax paper.
Storage
Airtight tin → room temp 1 month
Fridge → 3 months (softens at room temp)
Dosing
600 mg ÷ 40 = 15 mg exact per caramel
One caramel = cozy coffee lift
Two caramels = full Irish coffee embrace
Deep mahogany color, glossy sheen, rich coffee aroma with whiskey depth, perfect slow chew and creamy melt.
These are the caramels that disappear from holiday tins first.
Make double.
Wrap extras for gifting (or hoarding).
Sláinte to spiked comfort.