Theoretical maximum: it assumes complete decarboxylation (THCA × 0.877) and that every milligram ends up in the food. Real yield is usually lower, which is why you start with one portion and wait. Re-run the maths for your flower →
Line a 20 cm square tin. Warm the cream and keep it near the hob.
Image slot · step 1: lined tin and warmed cream ready · 1200 × 800
Cook the sugar and water without stirring until deep amber (about 170 °C / 340 °F).
Image slot · step 2: amber caramel in the pan · 1200 × 800
Off the heat, carefully pour in the warm cream (it spits), then stir in the cannabutter and vanilla until smooth. Return to a low heat and bring to 118 °C (245 °F), firm-ball stage.
Image slot · step 3: thermometer in the caramel reading 118 °C · 1200 × 800
Pour into the tin, sprinkle with salt and cool 2 hours. Cut a 4 × 8 grid with an oiled knife, wrap in baking paper and label with the milligrams per caramel.
Image slot · step 4: caramel slab cut on a 4 by 8 grid · 1200 × 800
Dosing notes
The butter goes in after the sugar has caramelised and the pan is off the heat, and the final cook to 118 °C is brief. Prolonged time above about 160 °C would degrade THC; this method avoids it.
Caramels at 2.5 mg are easy to eat several of. Portion them and put the box away.
Can I use infused cream too?
You can, but then two ingredients carry THC and the maths changes: 120 ml of infused cream from this site adds about 40 mg. Recalculate before you label.
Educational content, not medical advice. Effects vary with body weight, tolerance and what else you have eaten. Label infused food with the milligrams per portion and the date, and keep it away from children and pets.
