Easy Cannabis Infused Goetze's Bullseye Caramel Creams Candy Recipe- No Cooking Required

I was born and raised in Baltimore, so these candies hold a special place in my heart. Whenever I went to our local convenience store to buy "penny candy", this was ALWAYS one of my selections.

I still live in the Northeast, where the climate is mild, but often too humid for stovetop candymaking. So, I'm always looking to create easy recipes that require NO COOKING! This one is a winner!

This recipe only requires 2 ingredients: 1/ Cannabis Infused Tincture; 2/ Goetze's Caramel Cream bullseye candies. I buy the candies in bulk on Amazon, and stow them away in the freezer until I'm ready to make this recipe.

Food allergy sufferers, please be aware that the candies contain dairy, gluten, and corn. I'd love to make an allergy free version, but I absolutely cannot find a candy mold that's anywhere near the right shape.

INGREDIENTS: To make infused 10 caramel cream bullseyes

14 Goetze's Caramel Creams Bullseye Candies

1 teaspoon Cannabis Tincture- To Purchase: https://www.getbakedediblesshop.com/product-page/hemp-tincture-1-oz-bottle

EQUIPMENT

1 large ramekin or small mixing bowl

1 steak knife

1 fork

1 pair rubber gloves

Digital kitchen scale

2md ramekin or bowl for weighing the candy filing

Candy Wrappers (no need to waste- reuse the wrappers that the candies came in)

INSTRUCTIONS

1.Working over the ramekin, use the tip of the steak knife to push the filling out of the candies into the ramekin.

2. Store the emptied candies in an airtight container of plastic resealable bag.

3. DO NOT discard the candy wrappers. Keep the wrappers to re-wrap the candies at the very end.

4. Pour the tincture over the candy filling. Use the fork to incorporate the tincture into the filling- your hand motion should be downward presses, as if you are "cutting" the tincture into the filling. Any large clumps should be broken down as the tincture is mixed in.

5. Once the tincture is fully incorporated, use the fork to scatter the filling in an even layer. Place the ramekin in a cool, dark location (like a cupboard) and allow the mixture to sit overnight (~ 12 hours). During this time, excess moisture will evaporate from the filling. The next day, your mixture should have a significantly reduced moisture content, but still moist enough to pinch the filling into a ball that holds together (reference image below).

6. You'll want your dosing to be consistent across a 10 candies. To achieve this, use the kitchen scale to measure the weight of candy filling. Divide that number by 10. This is the amount that you should stuff into each candy. Use the scale to precisely weigh each serving.

7. Make sure you are wearing rubber gloves for this step! When you have weighed out the right amount of filling, pinch it into a ball (like photo above) and use your fingers to re-stuff it into the center of the caramel (like photo below). Repeat 10 times.

8. Re-wrap the candies in their original cellophane wrappers.

9. Store in an airtight container in the refrigerator for up to a month. Allow to come to room temperature before eating.

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