Quote Originally Posted by stinkyattic
The residue left behind after a coffee filter strain is no biggie. You'll need double dose for caramels but that's still also totally fine, especially if you have a sweet tooth- they taste SO yummy that you will probably wnat to pop a couple lol! Just DON'T LET THE SUGAR SCORCH!!!
Thanks for the info. Now I'm torn. I'll have to decide between caramels and brownies. I hope people feel sorry for me.

One more question about caramels: How well do they store? And what is the best method of long-term storage? The recipe I have says they keep for weeks but are best right away. One batch would last me a LONG time. Would it be OK to freeze or refrigerate some portion of them? Seems like there might be some kind of problem with condensation whan pulling them back out of the freezer.

I will definitely avoid scorching! If I'm going to make caramels, I'll need to get a candy thermometer.
dragonrider Reviewed by dragonrider on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5