Crazy Caramels - 20 mg THC per piece

Yields approx 25 to 36 pieces 
Tools Required
Candy thermometer
Medium saucepan
9x13 inch baking pan
Silicon spatula
Wax paper
Parchment paper

Ingredients

• 1/2 cup butter 
• 1/2 cup cannabutter
• 1/2 cup  light brown sugar
• 1/2 cup white sugar
• 1 (14 ounce) can sweetened condensed milk
•  1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

 Directions

1. In a heavy bottomed saucepan over medium heat, combine the butter, cannabutter, brown sugar, white sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C),   Remove from the heat and stir in vanilla.
2. Meanwhile, line a 9x13 inch baking pan with parchment paper. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

An ounce of prevention is worth a pound of cure!
Working with melted sugar you need to be extremely careful. I highly recommend using a silicon or an oven glove to prevent the melted sugar from getting on your hands.
Always stir and pour heated syrups very carefully to prevent splashing and spills. 

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