Ingredients:

• • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 3 tablespoons heavy cream
  • Pinch of salt (about half of 1/8 teaspoon)
  • 1 cup half-and-half (plus additional, if desired — see Notes below*)
  • 2 teaspoons pure vanilla extract

Instructions:

• 1. In a medium saucepan set over medium-low to medium heat, melt butter.
  2. Mix in the brown sugar and stir for 2 minutes.
  3. Mix in the heavy cream and stir for 2 more minutes.
  4. Stir in the salt and the half-and-half and heat, stirring occasionally, until bubbles start forming around the edges of the saucepan and the creamer is very warm.
  5. Remove the saucepan from the heat and blend in the vanilla.
  6. Allow to cool at room temperature for about 30 minutes before transferring to a jar or bottle and storing in the refrigerator for 7 to 10 days (or until the expiration date of the heavy cream and/or half-and-half that you used).

Notes:

1. • Use real butter here…no substitutions! Salted butter is recommended for this recipe but unsalted would work as well.
   • Be sure your saucepan is deep enough to account for the bubbling caramel that will rise up the sides of the pan as it cooks.
   • When made as directed with 1 cup half-and-half, this creamer is pretty sweet and concentrated which, once added to coffee, more closely mimics a Starbucks Caramel Brulée Latte. If you prefer a less sweet creamer, you may increase the half-and-half up to 1 1/2 cups total. I recommend initially making the recipe with 1 cup half-and-half and then, if you think the creamer is too sweet, add additional half-and-half 1/4 cup at a time.
   • Store-bought half-and-half is a mixture of 50% heavy cream and 50% whole milk. So if you have those ingredients, you can make your own half-and-half rather than buying it.
   • The flavor of the vanilla comes through in this creamer, so be sure to use a good-quality, pure vanilla extract.