I am not a big lover of caramel juices. With some exceptions - e.g. VM4 Oak Aged Special Reserve. This one, however, has bowled me over.
Adapted, to prevent too much (cloying for me) sweet, from this recipe. If you like more sweet, follow the original recipe.
The touch of salt, there on the taste - but just, makes it special. The creams make it soft and chewy.
Salted Creamy Caramel
FW Salted Caramel 5 %
CAP Sweet Cream 2 % (the original uses TFA Sweet Cream)
FA Fresh Cream 1 %
Been waiting to mix this and finally got my ass into gear.
Thanks @Andre great find.
I used CAP sweet cream as did you but I used Vienna Cream as per the original.