I've made a similar version to this slow cooking and wickedly delicious caramels for many years with someone else's family recipe that has heavy cream instead of the half-and-half. If you cook the caramel to the lower, stickier temperature, a portion can be used to spread on a layer of homemade shortbread, then topped with chocolate. It's a favorite Canadian cookie called "Millionaire's Bars". You can also ease up on cooking time for an incredible ice cream topper. I definitely prefer the caramel without the salt topping but that is true for me with any confection. Thanks for encouraging others to have one great candy recipe in their recipe box. It is really worth the effort.

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