“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”
Winning a first-place prize at the Seattle Cannabis Cup in 2014, Cascadia High created a perfectly dosed cannabis caramel that you can use to enhance any number of desserts! Drizzle it over brownies or ice cream, dip apples in it or use it to fill these delectable turnovers for an amazing medicated treat.
Aaron and Joe, the brains behind Cascadia Carms, get all of their products lab-tested by Analytical 360º, and use organic, local ingredients whenever possible. Search out your best local apples and use the Green Buttery Piecrust recipe from The Official High Times Cannabis Cookbook to create a decadent delight!
2 Cups sugar
1 Cup brown sugar
1 Cup cannabutter
1 Cup milk
1 Cup heavy whipping cream
1 Cup corn, agave, or rice syrup, or honey
Butter a 13″ x 9″ pan or line it with non-stick aluminum foil. Combine all ingredients in a heavy four quart sauce pan. Cook over medium heat, stirring constantly for 15 to 20 minutes until the butter melts and the mixture comes to a boil.
Continue cooking, stirring constantly with a silicone spatula for 25 to 30 minutes, or until a candy thermometer reaches 244ºF, or a small amount of mixture dropped in ice water forms a firm ball.
At this point, you could dip apples into the caramel to make a caramel apple or drizzle it on top of another dessert.
Remove from heat and pour into prepared pan to cool. Once cooled, cut into small inch-long chunks.
Caramel Apple Turnovers:
2 Granny Smith Apples, peeled and diced into small pieces
1/4 Cup Sugar
1 to 2 Teaspoons Cinnamon
Pinch of Cloves (to taste)
Pinch of Nutmeg (to taste)
2 Tablespoons Flour
1 package puff pastry or 1 recipe Green Buttery Pie Crust
For the apple filling, combine the above ingredients in a bowl and stir lightly until evenly mixed.
Use store-bought pie crust or puff pastry for crust (or your own favorite pie crust recipe!) Cut crust or pastry into 4 to 5 inch squares. Brush edges with water to seal.
Place 1 tablespoon of apple mixture and 1 caramel, flattened to fit, so that half the surface of the pastry is diagonally covered. Fold pastry over the filling to form a triangle. Crimp edges with a fork and poke a small vent hole in the center of the pastry.
Brush lightly with water and sprinkle with cinnamon and sugar.
Bake at 375ºF for 20 to 30 minutes or until pastry edges are golden and caramel begins to bubble. Remove from oven, let cool and enjoy!
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