How to Make It
Combine sugar and 1 1/4 cups water in a large saucepan over medium-high; cook 20 to 25 minutes, without stirring, or until bubbles form and mixture turns a light amber (between honey and maple syrup color).
Carefully add half-and-half, stirring constantly with a whisk for 1 minute or until smooth (the mixture will bubble vigorously but will smooth out).
Remove pan from heat. Stir in butter and remaining ingredients. Divide caramel among 6 (3-ounce) jars. To reheat, place caramel in a microwave-safe bowl; microwave at high until warm, stirring every 15 seconds.