Caramel

1. Melt infused butter, then add brown sugar and a dash of salt. Stir thoroughly.
2. Add corn syrup and continue to stir.
3. Slowly add condensed milk, stirring constantly. Keep at medium heat.
4. Once this starts to boil cook for another 16-18 minutes until it hits 238-240°F. This becomes very hot, so turn temperature down to low (3 on stove). Do not go over 240°F.
5. Remove from heat and add in the vanilla.
6. Pour into 9 x 13 baking pan lined with parchment paper.
7. Sprinkle with sea salt and let cool at least 1-2 hours. Then you can score with knife. Cut into 80 individual servings. 

Turtle

1. Preheat oven to 300°F. 
2. Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with non-stick cooking spray.
3. Place 4 pecans in an “X” shape. Place 1 caramel candy in the center. Bake just until caramel is slightly melted (but still a lump), about 5 minutes.
4. Heat butter and chocolate in a double boiler. 
5. Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely.
6. Chillat least 1-2 hours before wrapping.
7. Enjoy!