To a pot, add sugar and water and gently mix until the sugar is fully submerged in the water.

Cook the mixture over medium heat for 7-10 minutes.

Once the mixture turns an amber brown color, cook for one more minute, then remove from the heat. The mixture should be dark brown with light brown bubbles.

Transfer the caramel sauce to a heat-proof jar or container, and let cool for at least 1 hour before placing in the fridge! The sauce will be good for 3-4 weeks.

Note the sauce will thicken in the fridge. To soften the caramel, add you desired amount to a microwave safe container or bowl and microwave in 10 second intervals until it reaches the desired consistency.

Preheat oven to 425.

Combine sugar and salt on a silicone lined baking sheet and stir to combine. Spread the mixture evenly over the baking sheet in a thin layer.

Bake at 425 for 4 minutes, then remove the baking sheet from the oven, and stir the sugar and salt mixture with a nonstick spatula.

Place the baking sheet back in the oven for another 4 minutes, and then remove and stir again.

Bake for 1-2 more minutes or until the sugar is 90% melted and the edges turn an amber brown color.

Remove the baking sheet from the oven, and stir one last time until all the sugar has fully melted.

Let the mixture cool completely and then break into small pieces and store in an airtight container for up to 4 weeks.

To a blender, add whole milk, instant coffee, Dark Caramel Sauce, xanthan gum, and ice.

Blend the mixture until smooth.

Add whipped cream to your cup and add a drizzle of Dark Caramel Sauce.

Pour in the blended Frappuccino mixture.

Top with more whipped cream, a drizzle of caramel sauce, and Caramel Crunch Topping, and enjoy!