Salted Canna-Caramel Sauce
The perfect caramel sauce! This dark, rich sauce compliments ice cream, fruit, or anything else you can find to drizzle it on! Make sure to properly portion out the sauce, to ensure accuracy when dosing.
2 cups granulated sugar
1 cup 35% cream
1 tablespoon fleur de sel
2 tablespoons unsalted butter
Infusion 10 tablespoons cannabutter
1. Using a 3 quart saucepan over medium heat, cook the sugar down until melted, swirling occasionally.
2. As soon as the sugar has completely melted and turned a slight amber colour, add the regular butter and infused butter, beating well with a wooden spoon until completely combined.
3. Remove the pan from the heat and pour the cream in immediately, stirring well as you pour and making sure it’s well combined. Once the cream is completely mixed into the caramel sauce, stir in the fleur de sel.
4. Allow the sauce to cool for at least 15 minutes (maximum of 20 minutes), and then pour into a clean jar. Keep in the fridge for up to two weeks.