1 large (3 or 4 quart) saucepan
1 small saucepan
2 wooden or silicone spoons ( not metal)
For butter mix
1/2 stick butter
1 1/2 cup half and half or heavy cream
1 tablespoon sea salt
For sugar mix
1 1/2 cups white sugar
1/4 cup light corn syrup
1/4 cup water
1.Put all the butter mix ingredients into small saucepan and heat on medium until butter is fully melted. Make sure to stir frequently as you do not want the half and half to burn. Once butter is melted remove from heat.
2. Place the sugar and corn syrup into the large saucepan and then put in the warm water using some of the warm water to make sure any sugar or syrup that you got on the sides of your pan is washed down. Gently mix things together until makes a paste making sure once again to not get sugar up on sides. Put on stove on medium.
3.Wait at least 5 more likely 10 min occasionally looking at the pan.
4. When the sugar mix begins to turn color start paying close attention when it is light brown (about the color of a lager like Sam Adams but no where near a Guinness in color nor as light as a Miller light)turn off the heat and pour in the butter mix slowly and while stirring( use a wooden spoon or a silicone spoon) It will bubble up and look impressive. Keep stiring it will seem solid for a minute and then turn liquid again keep stiring.
5. Place back on medium heat. Stirring frequently for one to two minutes. The caramel will start to thicken and you can see this thickening as you stir. Everything will seem smooth and thick enough to coat the spoon or spatula
6. Remove from heat and once no longer bubbling pour into clean ball jars. Place lids on and bands. Allow to cool on counter and then move into fridge. This recipe makes about 20oz. In theory the sugar levels should keep safe at room temp for a few months but I tend to keep in fridge just to be safe.