Yuzu Kosho Citrus THC Caramels
(15 mg THC each · 40 caramels · 600 mg total batch)
Soft-chewy, buttery caramels with bright yuzu zest and a slow-building green-chile tingle from real kosho. Zero weed taste, pure Japanese citrus fire.
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 (170 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC butter
Caramel Ingredients
All 600 mg THC butter
1 cup (200 g) granulated sugar
1 cup (240 ml) heavy cream
½ cup (170 g) light corn syrup or glucose
¼ cup (60 ml) water
1 tsp fine sea salt
2 tbsp yuzu juice (fresh or bottled)
2 tsp yuzu kosho (green preferred)
1 tbsp yuzu zest
Flaky sea salt for topping
Steps
1. Line 8×8 pan with parchment, lightly buttered.
2. Warm cream + THC butter + yuzu juice + kosho + zest in small pot until butter melts. Keep warm.
3. In heavy-bottom pot: sugar + corn syrup + water. Cook to 310 °F (hard-crack) without stirring – swirl only.
4. Remove from heat → slowly stream in warm cream mixture while whisking (it will bubble furiously).
5. Return to medium heat → cook to 248 °F (firm-ball) while stirring constantly (about 8–10 min).
6. Remove from heat → stir in sea salt → pour into pan.
7. Cool 15 min → sprinkle flaky salt on top → cool completely (3–4 hours).
8. Cut 5×8 = 40 squares → wrap individually in wax paper.
Storage
Airtight tin → 2 months room temp
Fridge → 4 months
Dosing
600 mg ÷ 40 = 15 mg exact per caramel
One = bright, happy citrus lift
Two = dancing in the kitchen while the chile kicks in
Buttery, chewy, electric yuzu pop followed by that gentle kosho heat that lingers on the tongue.
These are the caramels people steal from the tin at 2 a.m.
Make a double batch.
Hide one.
You’ll thank me later.