ARTISANAL LEMON SOUS VIDE BOTANICAL CARAMELS 🍋🌿✨
A precision-engineered, ultra-smooth caramel featuring a vibrant lemon infusion and a consistent botanical dose, perfected through professional sous vide techniques.
RECIPE INFO:
Category: Gourmet Edible / Confection
Difficulty: Medium (Requires Sous Vide Equipment)
Prep Time: 15 minutes
Cook Time: 15 hours
Setting Time: 6 hours
Total Time: 21 hours 15 minutes
Servings: 32 individual caramels
THC per serving: Approximately 10mg per caramel
TERPENE PAIRING:
Best paired with strains high in Limonene. This naturally occurring citrus terpene amplifies the bright lemon notes of the caramel and provides an uplifting, energetic aromatic profile that perfectly complements the rich, buttery base.
DOSAGE INFORMATION:
Based on a 320mg total THC infusion using 1/4 cup of infused butter. Each individual caramel square contains approximately 10mg of THC. The controlled temperature of the sous vide bath ensures that the dosage remains uniform throughout the entire batch.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. These caramels are highly palatable but potent. Do not drive or operate machinery after consumption.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the butter base)
* 1 cup unsalted grass-fed butter (you will use 1/4 cup for this recipe)
* 1 cup Wholesome Sweeteners Organic Cane Sugar
* 1 cup organic heavy cream
* 1/4 cup light corn syrup or glucose syrup
* 2 tbsp organic lemon zest
* 1 tbsp fresh lemon juice
* 1/2 tsp McCormick Culinary Pure Vanilla Extract
* 1/2 tsp fleur de sel
* 1/4 tsp sunflower lecithin
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break cannabis flower into small uniform pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler.
* Add decarboxylated flower.
* Simmer at 160°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Measure exactly 1/4 cup of this infused butter for the caramel recipe.
PREPARATION INSTRUCTIONS:
* Set your sous vide water bath to 185°F.
* In a medium bowl, whisk together the sugar, heavy cream, corn syrup, 1/4 cup infused butter, lemon zest, sunflower lecithin, and salt until the sugar is mostly dissolved.
* Pour the mixture into a gallon-sized heavy-duty vacuum seal bag or a silicone sous vide bag.
* Use the displacement method or a vacuum sealer to remove the air and seal the bag tightly.
* Submerge the bag in the water bath and cook for 15 hours.
* Once the time is up, carefully remove the bag and pour the hot caramel into a bowl.
* Whisk in the fresh lemon juice and vanilla extract until the mixture is glossy and smooth.
* Pour into an 8x4 inch loaf pan lined with parchment paper.
* Let it sit at room temperature for 2 hours, then refrigerate for at least 4 hours until firm.
* Lift from the pan and cut into 32 even squares using a hot, clean knife.
* Wrap individual caramels in wax paper or cellophane.
CHEF TIPS:
To ensure the most professional texture, use a Anova Culinary Precision Sous Vide Cooker to maintain an exact temperature. If the caramel feels too soft after chilling, you can return it to a saucepan and bring it to 240°F (soft ball stage) on the stovetop for 2 minutes to tighten the structure, though the sous vide method usually yields a perfect "Chicago-style" soft chew.
Enjoy the Artisanal Lemon Sous Vide Botanical Caramels responsibly 🍋🌿✨