CARAMEL RECIPE:
9 Tbs Unsalted Butter, room temperature
3/4 Cup Cream (1/3 up of cream for thicker Caramel)
1/2 Tsp Sea Salt
1 1/2. Cup of Sugar

Heat the sugar in a sauce pan on medium low until it has melted, swirling gently every 20 seconds or so. Make sure it doesn't burn. Once melted remove from heat and stir in butter, it will bubble violently. Next pour in the heavy cream and the sea salt. Stir until everything is combined. Then add remainder of recipe to pot.

9 Tbs Unsalted Butter, room temperature 3/4 Cup Cream (1/3 up of cream for thicker Caramel) 1/2 Tsp Sea Salt 1 1/2. Cup of Sugar

CARAMEL CREAMER:

2 1/4 cups half and half
2/ 1/4 cups milk
3/4 cup sugar
16 oz caramel
3/4 Tsp vanilla extract.

In medium saucepan, heat the cream and milk over medium high heat.
When the milk is hot, but not boiling, add sugar and stir.
Add caramel and which to combine until smooth and creamy.
Remove from heat and add vanilla extract, stir to combine.
Can be store in fridge for up to 4 weeks. Makes 2 quarts.