You can definitely reheat to the appropriate temperature! I would not recommend canning unless it is a tested canning recipe -- unless you're "canning" it in freezer jars.
Diana B is a trusted home cook.
I don't know about reheating, but caramel is unsafe to can at home - it simply isn't acid enough and products with dairy in them can't be safely canned at home.
If there is dairy in it already, I wouldn't reheat. The high heat your sugar needs to reach in order to thicken would most likely scorch the cream giving it a weird taste.
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