Wed, Feb 19, 2020
∙ READING TIME: 2 MINUTES ∙


Hopefully you will have a little extra time this holiday to make a couple of these infused treats. But remember that less is more, and don’t operate heavy machinery. The folks at Laurie and MaryJane wish you a happy and healthy holiday.

#Indulgeresponsibly #Dontfeartheedible

SALTY CARAMELS

1 lb ¼ cup (4 tablespoons) canna-butter
¼ cup (4 tablespoons) butter
2 cups packed brown sugar
½ cup dark syrup / 2 cups heavy cream
¼ teaspoon salt / 2 teaspoons vanilla extract
2 tablespoons smoked sea salt

1. Line a 9-inch square pan with parchment paper.

2. Melt the canna-butter over low heat in a medium saucepan, with a candy thermometer. Add the brown sugar, corn syrup, one cup cream and salt. Bring to a boil and stir occasionally for 12 to 15 minutes, until temperature reaches 224 degrees.

3. Slowly add the remaining cream. Cook until it reaches 250 degrees, about 15 to 20 minutes. Remove from the heat and stir in the vanilla. Pour into prepared pan. Sprinkle with salt.

4. Cool for a minimum of four hours.

With a sharp knife, cut into 48 pieces.

WHITE CHOCOLATE POT PATTIES

2 lbs white chocolate, chopped
2-3 tablespoons canna-butter
½ cup dried cherries
2/3 cup crushed peppermint candy

1. Cover a baking sheet with parchment paper.

2. In a microwave safe bowl combine the chocolate and canna-butter and process on high for 30 seconds. Stir and return to microwave for and additional 30 seconds. Continue until the chocolate is just melted, the melting process will continue after cooking.

3. Using a ¼ cup measure pour the chocolate onto the parchment paper. Sprinkle with the cherries.

4. Heat the remaining chocolate the same way. Drizzle the melted chocolate over the cherries and sprinkle with the crushed peppermint. Allow to sit until fully set, at least an hour.

Makes 32 pieces

S’MORE ON A STICK

2 cups dark chocolate, chopped
2-3 tablespoons canna-butter
30 marshmallows
1½ cups crushed graham crackers

1. Cover a baking sheet with parchment paper.

2. Using a microwave safe bowl, melt the chocolate and canna-butter in microwave on high for 30 seconds. Stir and return to microwave for an additional 30 seconds. Continue until the chocolate is just melted, the melting process will continue after cooking.

3. Using a fork, dip each marshmallow into the chocolate, completely covering the marshmallow. Immediately dip one side of the covered marshmallow into the crumbs. Place on the parchment on the graham cracker covered side. Place a skewer or popsicle stick in one side of the marshmallow. Allow the marshmallows to set completely, at least an hour.

Makes 30 pieces.

Making your own infused caramels is quite the thing. They’re not hard to make, though they do require a candy thermometer and your full attention. Maybe don’t be high when making your first batch. I don’t know about you, but when under the influence I am quite easily distracted. Caramels keep for three weeks in an airtight container, stored in a cool place.

Makes 48 pieces.

RECIPES by LAURIE WOLF