Yo, Sid here. Just whipped up a batch of these chewy canna-caramels and my kitchen smells incredible—they are insanely rich, perfectly soft, and have just the right kick. Here is how to make them: **Ingredients:** * 1/2 cup cannabutter (made using our standard ratio: 1 cup butter simmered on low at 160–200°F with 7-10g of decarbed flower for 2–4 hours, then strained) * 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. **The Infusion Prep:** If you haven't made your butter yet, remember to decarb your raw flower first (spread on a lined sheet at 240°F for 30–40 mins to activate the THC) before simmering it with the butter. THC needs that fat to bind to! 2. **Mix:** In a heavy saucepan, combine the cannabutter, heavy cream, sugar, and corn syrup over medium heat. 3. **Boil:** Bring it to a boil, stirring constantly. Clip a candy thermometer to the side. 4. **Heat:** Keep stirring until the mix reaches exactly 244°F (firm ball stage). Take it off the heat immediately so they stay chewy. 5. **Finish:** Stir in the vanilla and a pinch of salt. 6. **Set:** Pour into a lined 8x8 pan. Let it cool completely, then slice into equal squares and wrap in wax paper. Seriously, start low and go slow with these—5–10mg of THC is a solid starting dose if you're new to edibles. Keep in mind that digesting THC takes time; it can take 30–90 minutes to kick in, so don't double down too quickly. Label the jar clearly and keep them way out of reach of kids and pets!

Yo, Sid here. Just whipped up a batch of these chewy canna-caramels and my kitchen smells incredible—they are insanely rich, perfectly soft, and have just the right kick. Here is how to make them: **Ingredients:** * 1/2 cup cannabutter (made using our standard ratio: 1 cup butter simmered on low at 160–200°F with 7-10g of decarbed flower for 2–4 hours, then strained) * 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. **The Infusion Prep:** If you haven't made your butter yet, remember to decarb your raw flower first (spread on a lined sheet at 240°F for 30–40 mins to activate the THC) before simmering it with the butter. THC needs that fat to bind to! 2. **Mix:** In a heavy saucepan, combine the cannabutter, heavy cream, sugar, and corn syrup over medium heat. 3. **Boil:** Bring it to a boil, stirring constantly. Clip a candy thermometer to the side. 4. **Heat:** Keep stirring until the mix reaches exactly 244°F (firm ball stage). Take it off the heat immediately so they stay chewy. 5. **Finish:** Stir in the vanilla and a pinch of salt. 6. **Set:** Pour into a lined 8x8 pan. Let it cool completely, then slice into equal squares and wrap in wax paper. Seriously, start low and go slow with these—5–10mg of THC is a solid starting dose if you're new to edibles. Keep in mind that digesting THC takes time; it can take 30–90 minutes to kick in, so don't double down too quickly. Label the jar clearly and keep them way out of reach of kids and pets! — Internet of Pot