Caramel

In a heavy bottomed saucepan combine sugar corn syrup salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Combine vanilla and remaining creamer and stir a little at a time into caramel. For a soft caramel remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating continue cooking until mixture reaches hard ball stage 250 to 265 degrees F (121 to 129 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.