Spiked Sazerac Absinthe Caramels
Decarboxylation
What you'll need:
- Cannabis flower (use 8 grams for approximately 10mg THC per caramel when cut into 36 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Cream)
What you'll need:
- Decarboxylated cannabis (from above)
- 2 cups heavy cream
- Saucepan
- Cheesecloth or fine strainer
Steps:
1. Combine cream and decarboxylated cannabis in saucepan.
2. Heat on low (160-180°F) for 1-2 hours, stir occasionally—do not boil.
3. Cool slightly, strain through cheesecloth into container, squeeze gently.
4. Refrigerate until cold. This is your canna-cream.
Recipe (makes about 36 caramels)
Ingredients:
- 1 cup canna-cream (from above)
- 1 cup whole milk
- 1 cup light corn syrup
- 2 cups granulated sugar
- 1/2 cup unsalted butter (cut into pieces)
- 3 tablespoons absinthe
- 2 tablespoons rye whiskey
- 1 teaspoon Peychaud's bitters (or aromatic bitters)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for topping)
- Optional: a few drops anise extract for stronger licorice note
Steps:
1. Line an 8x8 pan with parchment, lightly butter the parchment.
2. In a heavy-bottomed saucepan, combine canna-cream, milk, corn syrup, sugar, and butter.
3. Cook over medium heat, stirring constantly until sugar dissolves.
4. Attach candy thermometer, continue cooking without stirring until temperature reaches 248°F (firm-ball stage)—this takes 20-30 minutes.
5. Remove from heat, carefully stir in absinthe, rye whiskey, bitters, vanilla, and salt (mixture will bubble vigorously).
6. Pour into prepared pan—do not scrape the sides.
7. Let cool 15 minutes, then sprinkle sea salt on top.
8. Cool completely at room temperature (4-6 hours), then refrigerate 1 hour for easier cutting.
9. Cut into 36 pieces with oiled knife.
Each caramel contains approximately 10mg THC (based on 8g of 15% THC flower; actual potency varies—start with half a caramel and wait 2 hours). The absinthe's herbal anise, rye spice, and bitters recreate the classic Sazerac cocktail in chewy caramel form. Wrap individually in wax paper and store in fridge up to 2 weeks.