Canna caramel

Supplies

✔️ (Soup) pan with lid
✔️ Glass jar with lid (min. 500 ml)
✔️ Aluminum foil
✔️ Oven mitts or towel
✔️ Tea towel

Ingredients

✔️ 1 can of condensed milk
✔️ Brown caster sugar – 1 tablespoon per gram of hash (Use max. 1 tablespoon if you want to retain the hash flavor)
✔️ Decarboxylated hash

Dosage & use:

  • Beginner: 1 – 1.5 grams
  • Intermediate: 1.5 – 2 grams
  • Advanced: 2 – 3 grams
  • Expert (Astronaut): 3 – 4 grams
  • More than 4 grams is not recommended!

Always start with a small amount, especially if you're a beginner. It can take 30-90 minutes before you feel the effects. Enjoy responsibly and discover your ideal strength!

💡 Tips:

  • Add some coarse salt at the end for a salted caramel, do this in step 7.

Preparation

Step 1

  1. Pour the condensed milk into the glass jar.
  2. Add the brown caster sugar and stir well.
  3. Add the crumbled (decarboxylated) hash and mix until smooth.

Step 2

  1. Do not close the jar with the lid, but use 2 to 3 layers of aluminum foil.
  2. Form the foil tightly around the opening of the jar (where the lid normally sits).
  3. Make sure the foil does not touch the water.

Step 3

  1. Place the pot in the pan and fill with cold water up to 1 cm below the rim of the pot/foil.
  2. Place over medium heat and cover with a lid (doesn't have to fit perfectly).
    Let the mixture heat up.

Step 4

  1. Once the water boils, reduce the heat.
  2. Let the mixture simmer gently for 3 to 4 hours .
  3. Check every 30 minutes to make sure the pot is at least ¾ submerged. Top up if necessary. (Tip: set a timer!)

Step 5

  1. After 1.5 hours: Carefully remove the pot from the water using oven mitts.
  2. Place on a tea towel and stir the mixture well.
  3. Close again with aluminum foil and place back in the water.

Don't leave the pot out of water for too long – risk of cracking!

Step 6

The caramel is ready when:

  1. The mixture has darkened (caramel color)

  2. There are no longer any visible bits of hash or sugar and it has become a smooth mixture.

The longer you caramelize, the firmer the texture.
Is the caramel too firm? Add some (vegetable) milk or cream when it's lukewarm and mix well. Don't let it boil again!

Step 7

  1. Turn off the heat.
  2. Stir the mixture one last time (be careful: it's hot!) and add some coarse salt if desired for a salted caramel.
  3. Let the pot cool in the pan for at least 1 hour.
  4. Once everything has cooled, stir well and close with a lid.