Yo, Sid here. Just wrapped up a batch of these chewy canna-caramels and my kitchen smells incredible—they’re buttery, rich, and have just the right amount of stretch. **Ingredients:** * 1/2 cup cannabutter (made using our standard ratio: 1 cup butter to 7-10g decarbed flower) * 1 cup heavy cream * 1 cup white sugar * 1/2 cup light corn syrup * 1/2 tsp vanilla extract * A pinch of flaky sea salt **Steps:** 1. **Decarb first:** If you don't have cannabutter ready, grind 7-10g of flower, spread it on a lined baking sheet, and bake at 240°F (115°C) for 30–40 minutes to convert the THCA into active THC. 2. **Infuse the fat:** THC is fat-soluble and needs a carrier, so simmer your decarbed flower in 1 cup of butter on low (160–200°F / 70–95°C) for 2–4 hours, then strain through cheesecloth. Measure out 1/2 cup for this recipe. 3. **Cook:** Line an 8x8 pan with parchment. In a deep saucepan, combine the cannabutter, cream, sugar, and corn syrup over medium heat. 4. **Temp check:** Stir constantly until it boils. Pop a candy thermometer in and let it simmer until it reaches exactly 245°F (118°C) for that perfect chewy texture. 5. **Finish:** Remove from heat, stir in the vanilla, and pour into your pan. Sprinkle with sea salt and let cool for 2 hours before slicing into squares. *Just a heads up on dosing: edibles take 30–90 minutes to kick in since they process through your liver, so don't double down too quickly. If you're new to this, aim for a 5–10mg serving, label the container clearly, and keep them way out of reach of kids and pets!*

Yo, Sid here. Just wrapped up a batch of these chewy canna-caramels and my kitchen smells incredible—they’re buttery, rich, and have just the right amount of stretch. **Ingredients:** * 1/2 cup cannabutter (made using our standard ratio: 1 cup butter to 7-10g decarbed flower) * 1 cup heavy cream * 1 cup white sugar * 1/2 cup light corn syrup * 1/2 tsp vanilla extract * A pinch of flaky sea salt **Steps:** 1. **Decarb first:** If you don't have cannabutter ready, grind 7-10g of flower, spread it on a lined baking sheet, and bake at 240°F (115°C) for 30–40 minutes to convert the THCA into active THC. 2. **Infuse the fat:** THC is fat-soluble and needs a carrier, so simmer your decarbed flower in 1 cup of butter on low (160–200°F / 70–95°C) for 2–4 hours, then strain through cheesecloth. Measure out 1/2 cup for this recipe. 3. **Cook:** Line an 8x8 pan with parchment. In a deep saucepan, combine the cannabutter, cream, sugar, and corn syrup over medium heat. 4. **Temp check:** Stir constantly until it boils. Pop a candy thermometer in and let it simmer until it reaches exactly 245°F (118°C) for that perfect chewy texture. 5. **Finish:** Remove from heat, stir in the vanilla, and pour into your pan. Sprinkle with sea salt and let cool for 2 hours before slicing into squares. *Just a heads up on dosing: edibles take 30–90 minutes to kick in since they process through your liver, so don't double down too quickly. If you're new to this, aim for a 5–10mg serving, label the container clearly, and keep them way out of reach of kids and pets!* — Internet of Pot