Recipe: Sea Salt Canna-Caramel Marshmallows
If you’ve never had a homemade marshmallow before, you’ll be surprised by how deliciously different they are from the store-bought version. Not only are these marshmallows easy to make with just a few common ingredients, but they are also extremely versatile - you can add cocoa powder for a chocolate marshmallow, peppermint for a holiday flavor, or any other flavoring your heart desires! Naturally, we chose a sea salt caramel sauce enhanced with 2 of our Active 50mg THC cannabis caramels (available at retailers across Oregon) - the Limonene and Pinene terpenes of the Active caramel create a deliciously fresh and citrusy aftertaste in this caramel marshmallow.
The recipe as described below will yield 20 large marshmallow squares with an approximate THC dose around 5mg each - start slow on consumption and monitor the effects you experience before consuming more! You can also get creative with using these marshmallows in other recipes - Terpy Rice Crispy Treats, anyone? :)
3 packs unflavored gelatin
1 cup ice cold water
1-3/4 cup white sugar
1 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract
1/2 can (approx. 120g) of caramel topping sauce
2 Periodic edibles Active Cannabis Caramels
1/4 cup powdered sugar
1/4 cup cornstarch
Non-stick cooking spray
Over a gentle double-boiler, melt down the 2 Periodic edibles cannabis caramels until completely melted. Stir in the half can of standard caramel sauce and mix until thoroughly combined to evenly distribute the activated cannabis compounds throughout the entire caramel sauce mixture. Once melted and mixed, set the caramel sauce aside to cool completely while the marshmallow base is made.
Combine the gelatin packets with 1/2 of the cup of cold water in the bowl of an electric mixer. Allow to sit while cooking the syrup base.
Combine the sugar, salt, corn syrup, and remaining water in a saucepan. Place the pan over medium high heat and cook, covered, for 3-4 minutes until boiling begins. During the cooking wait time, spray down a 9x13” baking dish with non-stick cooking spray. Combine the cornstarch and powdered sugar thoroughly before tossing in the greased dish to completely coat the surface in a layer of powder to prevent sticking. Shake vigorously and pour excess coating powder into a bowl for later use. Remove the cover and attach a candy thermometer to the saucepan. Continue to cook until the temperature reaches 240 degrees F (approximately 7-10 minutes) - remove the pan from the heat immediately once target temperature is reached.
Begin the electric mixer on low speed and slowly pour the sugar syrup down the side of the mixing bowl to slowly incorporate the sugar syrup and the gelatin completely. Once all the syrup has been added, turn the mixing speed up to high and mix continually for 12-15 minutes, until the mixture is smooth, white, and fluffy. Add the vanilla extract during the last minute of mixing.
Once the marshmallow base is completely mixed, pour approximately 3/4 of the caramel sauce into the marshmallow and mix on low a few rotations until just distributed, not completely incorporated, throughout the marshmallow. Using a spatula coated in non-stick spray, quickly scrape the marshmallow into the prepared dish and smooth out into an even layer. Spoon the remaining caramel sauce on top of the marshmallows and spread around with the spatula to distribute evenly. Dust the top of the marshmallows lightly with the coating powder.
Allow the marshmallows to set, uncovered, for at least 4 hours or overnight. Once completely set, turn the marshmallow block out onto a coating powder-covered cutting board. Using a sharp, greased knife, cut the block into even squares and toss them with the remaining coating powder on all sides to set any sticky areas.
And you’re done! Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.