Recipe: Peak Extracts Chocolate-Covered Canna-Caramel Candies
If you love strain-specific edibles, then today’s recipe will be a real treat! We teamed up with Peak Extracts, another Portland-based edibles company that is producing strain-specific chocolates infused with their own house-made CO2 Oil, to create these delicious Blue Dream Chocolate-Covered Caramel Candies.
We used our Active Cannabis Caramels (infused with Blue Dream from Shadowbox Farms as well as Limonene and Pinene terpenes) and Peak Extracts’ Blue Dream Dark Chocolate Bars (infused with CO2 oil made from Blissful Botanicals flower) to create these candies. Visit our Product Map to find our cannabis caramels at a retailer near you, and Peak Extracts’ Retailers Page to find local retailers carrying their chocolate bars - just be sure to check the menu or call your local retailer to verify the availability of the Active caramel variety and Blue Dream chocolate bar at that location before you venture out for supplies for this recipe if you want the candies to be strain-specific!
The recipe as described below will yield 20 candies with a THC dose between 8-10mg each, depending on the evenness of the chocolate coating. We used a plastic candy mold to create a coating that was as uniform as possible, but if you don’t have a mold available, you can also dip the frozen caramel chunks into the melted chocolate with a fork to coat them, with repeated rounds of drying and dipping to thicken the coating until you’ve used up your chocolate - just be sure to work quickly during the dips to avoid melting the caramel!
We re-tempered the Peak chocolate after melting down the bars to produce a glossy, melt-resistant finish and toothy snap in the final candies - however, if you’re not comfortable tempering chocolate or don’t have a good thermometer available, you can skip this step and still wind up with perfectly delicious strain-specific candies. Just keep in mind that foregoing the tempering stage will result in a chocolate coating that melts easily in your fingers, and may become cloudy or spotty in appearance after setting - they are still perfectly safe to eat, they’ll just have a less-pretty presentation :) it’s up to you!
Ingredients and Supplies
2 Periodic edibles Active Cannabis Caramels
2 Peak Extracts Blue Dream Dark Chocolate Bars
Candy thermometer (or standard kitchen probe thermometer)
Plastic candy mold with at least 20 small wells (optional)
Piping bag (optional)
Using the dosage guide on the back of the caramel wrapper, pre-score each caramel block into 10x 5mg THC dosed pieces. Refrigerate the scored caramels for 5-10 minutes to assist with completing the dosage cuts. After completing cuts, re-shape the caramel pieces with your fingers into smaller rectangles that will fit snugly in the candy mold wells, while leaving a gap on all sides for the chocolate coating to surround the caramel completely.
Place the caramel pieces into the freezer to harden while you prepare the chocolate coating.
Break 2 pieces off of each Peak chocolate bar and set them aside from the bulk of the chocolate. Use a sharp kitchen knife to finely chop all of the chocolate (including your 4 separated pieces) for easier melting.
With the candy thermometer in place, carefully melt the bulk of the chocolate over indirect heat by holding a glass bowl above a pot of boiling water without allowing the bowl to make contact with the water - we’re looking for indirect heating from the steam only. Use the candy thermometer to monitor the temperature of the chocolate constantly during melting, and remove the chocolate from the heat once it reaches 115 degrees - do not allow the chocolate to heat above 120 degrees at this stage.
Remove the bowl from the heat immediately and wipe the condensation from the bottom. Slowly add in small portions of your reserved chocolate and stir to allow the residual heat to melt the added chocolate. Make sure each addition is fully melted before adding the next portion of the reserved chocolate. Allow the chocolate’s temperature to fall to 82 degrees before returning the bowl to the heat source as before.
Stir the chocolate constantly over the heat until the temperature rises to 91 degrees - remove the chocolate from the heat immediately once this temperature is reached, and pour into a prepared piping bag (or begin carefully filling the wells directly from your bowl if no piping bag is available) - be sure to work quickly from here on out, as your chocolate will begin to firm up rapidly after tempering.
Carefully fill 20 of the candy mold wells just above 1/3 full to create a top layer of chocolate. Place a caramel piece in each well and cover with chocolate completely - give the mold a few good shakes or taps on the counter to release any air bubbles and add more chocolate if necessary. Continue until all caramels are evenly covered with all the melted chocolate. Use a spatula to scrap any chocolate remaining in the bowl or between the candy wells into the wells evenly.
Place the candy mold in the refrigerator for 15 minutes to allow the candies to set completely.
Remove the mold from the fridge once completely set, and allow the candies to come to room temperature before removing from the mold and serving.
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.