Now for those who celebrate Danksgiving and love caramel on their fall/autumn foods/drinks.
To get the exact timing right I went through a lot of different batches over the last few years. It’s a multi part recipe style to achieve the desired effects I like in my edibles and I thought I’d share.
For the sugar I choose to infuse with a raw tincture that isn’t decarbed first.
For the butter I infuse ghee, coconut oil, and Cocoa butter cooked on 150f for 5.5 hours. I let it cool for the last half hour out of the heating element naturally. After the 30 minutes it’s dropped below 150f properly and the 6 hour decarb is finished. I use a teabag like method with a nut milk bag. After 6 hours I strain it until it’s gone dry and crumbly.
A 2nd batch of infused sugar is made with decarbed bud/oil. I use the 240f for 40 minutes decarb for this myself. I take a quarter of the raw sugar and It’s then turned into powdered sugar for later.
It’s just a caramel with a twist 
2 cups infused raw sugar
1 cup packed infused homemade brown sugar
1 cup agave nectar or infused homemade inverted sugar
1 cup evaporated milk
1 cup infused butter/oil mix
1 pint heavy whipping cream
1 cup marshmallow fluff(optional and highly recommended)
1 1/4 teaspoons vanilla extract
In a double boiler I bring water to a boil before I add the top boiler and then I add the sugar, evaporated milk, brown sugar, corn syrup/agave nectar/inverted sugar(I switch it up, but I found agave nectar to give the best effects out of the bunch), and heavy whipping cream to the top boiler and heat until it’s at 230-240f. Add the butter/oil mix to the caramel at this point and stir until fully incorporated. Continue heating until it’s at 250f. Stir in vanilla and then transfer to the greased pan. Let it cool completely and cut into desired size.
Edit: 
I forgot to add what the powdered sugar was for coating the caramel after you roll them in coarse salt. If you do it when it’s still warm it should slightly absorb the sugar into the outer areas and add some THC-A and a more complete entourage for memory with all that extra cannabinoids. I cut them when still warm enough to be manipulated and then finish them before letting them cool fully.
If you add the fluff add it when you mix in the vanilla and mix well and occasionally add it back on top of the boiler on low to keep it from cooling too fast and once it’s difficult to stir and everything is a single color you can let it all cool.
The fluff acts as a binder and with all the lecithin in it it’ll help keep the oil in the mix and should make it much easier to handle with your fingers directly. A lot like tootsie rolls actually. If you add Cocoa powder to this to make chocolate caramel you can omit the salt and just roll the logs in the sugar when still warm to make homemade tootsie rolls. For those somehow unaware tootsie rolls are just commercial chocolate caramel rolls.
You can also gumdrop style it if desired. I just prefer the pour, cool, and manipulate while warm method.
then riiiide the wave. 
the amount of cannabis in those things was a lot, but so worth every morsel.