Bring water in a 5- cup capacity saucepan to a simmer over medium-high heat. Stir in sugar and bring to a boil stirring constantly. Once at a boil, stop stirring and let the sugar water mixture cook for about 6 minutes, turning the heat down if the boil is furiously rapid.
Watch closely and when the mixture turns color slightly, remove from heat and swirl the pan to distribute the light amber areas evenly. Return to heat and watch closely for 30 seconds to 1 minute until the mixture turns to medium amber color and immediately remove from heat.
Slowly whisk in cream a small amount at a time, whisking constantly because the sugar water will foam up. Whisk in butter, Canna Butter, vanilla, and 1 teaspoon salt, one at a time. Cook slightly and taste. Add more salt if desired.
This recipe is one of several over-the-top dessert recipes in Pat’s Cannabis cookbook, published by Sterling books in spring 2010. You can order the cookbook here.
Serve this sauce with apple or pumpkin pie or chocolate cake for a memorable Thanksgiving dessert.