1 cup packed light brown sugar
1/4 cup light corn syrup (karo)
1 cup water
1/4 teaspoon salt
1/3 cup cannabutter
1/4 teaspoon vanilla extract
Put sugar, corn syrup, water and salt into saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 f degrees, the firm ball stage. Add butter, cook with occasional stirring until thermometer registers 300f degrees, the brittle or hard crack stage. Immediately remove from heat. Let cool a minute then add vanilla. If wanting to make a little stronger, add your hash oil now. Stir well with rubber spatula until you get a nice smooth candy.Pour into buttered shallow pan, making a layer 1/4 inch deep. While warm, crease into squares with a blunt knife. When cold and set, break into pieces.
You can also pour into molds if you have them.
**a note on flavoring, I always add way more than called for. Like it says 1/4 teaspoon, but I would guess that I probably add a tablespoon.
***Using a Candy thermometer, it will seem to take forever to get to 250f. Don't walk away from it. I make mine on med-low and it takes about 15 minutes or so to get there...maybe more. It just seems like forever. After you add your butter it will go a lot quicker. Believe me, if you walk away at this point, it might burn on you. It will get to 300 faster than you think and then you have burnt butterscotch. Still effective, just not so tasty.