Salted Caramel Coffee Creamer

Into a saucepan over medium-high heat, add the water and the sugar. Stir until the mixture heats up and the sugar dissolves, about 2-3 minutes. Remove from heat.

Measure 1 cup of the mixture, also known as simple syrup (save any remaining for another use or discard) and put it into a bowl. Into the 1 cup of simple syrup whisk in the vanilla and salt. Allow the mixture to cool 5-10 minutes and then the 2 cups of half-and-half. Stir well.

Keep creamer in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use.

Notes:
You can always adjust homemade creamer to your preference. If you like your creamer less sweet, add more half-and-half until your perfect blend is reached. Or if you prefer it sweeter, add less half-and-half.