Canna Werther's Hard Caramels. They taste just like store bought! YUMM!!

If you enjoyed this video and would like to help support my channel, I'd really appreciate a cup of coffee: www.buymeacoff...
Rectangle Mold CAN: amzn.to/3fvaQMQ
Rectangle Mold US:amzn.to/3fvRQxD
Candy Funnel CAN: amzn.to/3cCmiEG
Candy Funnel US: amzn.to/3cD485G
Candy Wrappers CAN: amzn.to/2QQEH85
Candy Wrappers US: amzn.to/3weDEiB
Heat Sealer CAN: amzn.to/39yJeCJ
Heat Sealer US:amzn.to/3sHjLyC
Candy Thermometer CAN: amzn.to/3wiQYmc
Candy Thermometer US: amzn.to/39x3h4i
#PdAds
Ingredients:
1 cup white sugar
1 cup canna sugar
1/4 teaspoon salt
1/2 cup water
1/2 cup light corn syrup
1/4 cup unsalted or salted butter
1/4 cup canna butter
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
1. Combine the sugar, and water in a medium saucepan, add corn syrup and butter and bring the mixture to a boil
over medium low heat. Reduce the heat to a steady simmer, then add a candy thermometer to the side of the pan.
2. When the candy gets close to 260 degrees F, warm the cream in your microwave for 30 seconds.
3. When the temperature hits 260 degrees F, add the warmed cream to the mixture while stirring. Be careful not to pour the
cream in too fast-it will spatter. Adding the cream will temporarily reduce the temperature, but it will go back up.
4. When the candy hits 290 degrees F, first rejoice, then turn off the heat and stir in the vanilla, salt and soy lecethin.
5. Use a spoon to distribute the hot caramel into candy molds. Don’t expect this to be a perfect process. You will probably
make drips and dribbles everywhere as you go, but that’s all part of the fun. If the candy begins to harden in the pan, put it
back on the heat for a minute to soften it up.
6. Let the candy set for about minutes, then remove the pieces from the molds and air tight wrappers, or wax paper.